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The oxtail is parboiled and then simmered with large amounts of celery (typically 1.5 kilo of celery for every kilo of tail), carrots, and aromatic herbs. Tomatoes and red wine are added, [ 1 ] and then the mixture is cooked further with a soffritto of onions , garlic , prosciutto , pancetta and some other ingredients.
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.
Fish sauce or whisky are sometimes added to the broth. [4] Raw peanuts, dried shiitake mushrooms, and mustard cabbage are often stewed with the soup. The soup is garnished with scallions and cilantro, with fresh grated ginger and soy sauce for dipping or as a condiment. [5] Contemporary versions also offer the dish in the form of ramen and pho ...
Heat oven to 350°F. Prepare cake batter and bake as directed on package for 2 (9-inch) round cake layers, blending dry pudding mix and milk into batter before pouring into prepared pans. (Batter ...
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The tail has very little meat as it is mostly composed of connective tissue. It can be roasted or fried, which makes the skin crisp and the bone soft. It has a strong flavour. [8] Leonese botillo is made of chopped tail, ribs and bones, which are seasoned, stuffed in the cecum and smoked.
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The spiedie (/ ˈ s p iː d i /) is a food consisting of marinated meat that is often threaded onto skewers before being grilled and served on a long bread roll or sliced Italian bread. Spiedies are local to Binghamton in the central Southern Tier of New York , [ 1 ] and somewhat more broadly known and enjoyed throughout Central New York .