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obtails
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The answer OBTAILS has 0 possible clue(s) in existing crosswords.
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There are 7 letters in OBTAILS ( A1B3I1L1O1S1T1 )
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Scrabble results that can be created with an extra letter added to OBTAILS
7 letters out of OBTAILS
5 letters out of OBTAILS
4 letters out of OBTAILS
ABOS
AILS
AITS
ALBS
ALIT
ALSO
ALTO
ALTS
BAIL
BAIT
BALS
BAST
BATS
BIAS
BIOS
BITS
BLAT
BLOT
BOAS
BOAT
BOIL
BOLA
BOLT
BOTA
BOTS
IOTA
ISBA
LABS
LAST
LATI
LATS
LIBS
LIST
LITS
LOBS
LOST
LOTA
LOTI
LOTS
OAST
OATS
OBAS
OBIA
OBIS
OBIT
OILS
SAIL
SALT
SATI
SIAL
SILO
SILT
SLAB
SLAT
SLIT
SLOB
SLOT
SOBA
SOIL
SOLA
SOLI
STAB
STOA
STOB
TABS
TAIL
TALI
TAOS
TILS
TOIL
TOLA
3 letters out of OBTAILS
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Definitions of obtails in various dictionaries:
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Obtails might refer to |
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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. (1–1.8 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 (холодец or студень), 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 and Indonesia. In Chinese cuisine, it's usually made into a soup called 牛尾汤 (niúwěi tāng, "oxtail soup"). In Korean cuisine, a soup made with oxtail is called kkori gomtang (see gomguk). It is a thick soup seasoned with salt and eaten with a bowl of rice. It can be used as a stock for making tteokguk (rice cake soup). Stewed oxtail with butter bean or as main dish (with rice) is popular in Jamaica, Trinidad, and other West Indian cultures. Oxtail is also very popular in South Africa where it is often cooked in a traditional skillet called a potjie, which is a three-legged cast iron pot placed over an open fire. Oxtail is also eaten in other southern parts of Africa like Zimbabwe and served with sadza and greens. In the United States, oxtail is a mainstay in African American and West Indian households. In Cuban cuisine, a stew can be made from oxtail called rabo encendido. In the Philippines, it is prepared in a peanut based stew called Kare-kare. In Iran, Oxtail is slow-cooked and served as a substitute for shank in a main dish called Baghla-Poli-Mahicheh which is prepared with rice, shank (or oxtail) and a mixture of herbs including dill, coriander, parsley and garlic. In Rome is a very popular recipe the Coda alla Vaccinara. * In the United States, oxtail has the meat-cutting classification NAMP 1791.* |