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Oxtail (occasionally spelled ox tail or ox-tail) is the culinary name for the tail of cattle. While the word once meant only the tail of an ox, today it can also refer to the tails of other cattle. [1] An oxtail typically weighs around 3.5 kilograms (8 pounds) and is skinned and cut into shorter lengths for sale.
Though translated literally as "oxtail soup" (牛尾汤 Niúwěi tāng), this version of the dish is somewhere between a soup and a stew.One of the defining characteristics of oxtail soup is that it contains a large mass of solid ingredients rather than ingredients that have been diced or shredded, as is the norm with Chinese soup.
Other offal-based soups, less popular today, are Polish blood soup and tail soup (zupa ogonowa), based on a cooked beef tail. Pork or beef liver is often consumed sautéed or grilled with onions; liver is also used as one of the ingredients for stuffing baked whole duck or other poultry, or a piglet. Pâtés containing liver are popular. Pork ...
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Barbacoa Beef Cheek Tacos. Spicy Cheddar Shortbread. Spicy Beef Picadillo Crêpes with Chipotle Crema. Spiced Chickpea Crepes with Soybean Paneer (Tofu Chilla) Barley Pilaf with Artichoke Hearts.
Within the beef cattle industry in parts of the United States, the term beef (plural beeves) is still used in its archaic sense to refer to an animal of either sex. Cows of certain breeds that are kept for the milk they give are called dairy cows or milking cows (formerly milch cows ).
When beef was rationed during World War II, Helen fried up the more readily available chicken for 35-cent dinners. In 1977, two bartenders at famed Kelly’s Westport Inn — Jim Hogan and the ...
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