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oxtails

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The answer OXTAILS has 2 possible clue(s) in existing crosswords.

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The word OXTAILS is VALID in some board games. Check OXTAILS in word games in Scrabble, Words With Friends, see scores, anagrams etc.

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Definitions of oxtails in various dictionaries:

noun - the skinned tail of cattle

noun - the tail of an ox

OXTAILS - Oxtail (occasionally spelled ox tail or ox-tail) is the culinary name for the tail of cattle. Formerly, it referred only to the tail of a steer. An o...

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Possible Crossword Clues
Beefy soup ingredients
Ingredients in a Jamaican stew

Last Seen in these Crosswords & Puzzles
Jan 19 2017 New York Times
Sep 6 2013 Eugene Sheffer - King Feature Syndicate

Possible Dictionary Clues
Plural form of oxtail.
Meat from the tail of a cow, used for making soup.

Oxtails description
Oxtail (occasionally spelled ox tail or ox-tail) is the culinary name for the tail of cattle. Formerly, it referred only to the tail of a steer. An oxtail typically weighs 2 to 4 lbs. (11.8 kg) and is skinned and cut into short lengths for sale. * Oxtail is a gelatin-rich meat, which is usually slow-cooked as a stew or braised. It is a traditional stock base for a soup. Traditional preparations involve slow cooking, so some modern recipes take a shortcut using a pressure cooker. Oxtail is the main ingredient of the Italian dish coda alla vaccinara (a classic of Roman cuisine). It is a popular flavour for powder, instant and premade canned soups in the United Kingdom and Ireland. Oxtails are also one of the popular bases for Russian aspic appetizer dishes ( or ), along with pig trotters or ears or cow "knees", but are the preferred ingredients among Russian Jews because they can be Kosher. * Versions of oxtail soup are popular traditional dishes in South America, West Africa, China, Spain

Oxtails description

Oxtail (occasionally spelled ox tail or ox-tail) is the culinary name for the tail of cattle. Formerly, it referred only to the tail of a steer. An oxtail typically weighs 2 to 4 lbs. (11.8 kg) and is skinned and cut into short lengths for sale.
* Oxtail is a gelatin-rich meat, which is usually slow-cooked as a stew or braised. It is a traditional stock base for a soup. Traditional preparations involve slow cooking, so some modern recipes take a shortcut using a pressure cooker. Oxtail is the main ingredient of the Italian dish coda alla vaccinara (a classic of Roman cuisine). It is a popular flavour for powder, instant and premade canned soups in the United Kingdom and Ireland. Oxtails are also one of the popular bases for Russian aspic appetizer dishes ( or ), along with pig trotters or ears or cow "knees", but are the preferred ingredients among Russian Jews because they can be Kosher.
* Versions of oxtail soup are popular traditional dishes in South America, West Africa, China, Spain

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