The oxtail, oxtail in Austria, is a section of the hindquarter of beef, still behind the tail. It consists of the caudal vertebrae and a few things, they surrounding meat with a high proportion of connective tissue, comparable to the Hessian. Oxtail is mainly soups (like oxtail soup), dark sauces and stews processed.

For the preparation of the oxtail is divided between the vertebrae. The pieces are usually seared, thereby forming strong roasting substances, and boiled for a long time or braised until the connective tissue has converted into gelatin and the meat is tender. It can then be easily removed from the bones. The cooking or cooking liquid has. Gelatin by a natural bond and through flesh, bone and roasting substances an intense aroma and a strong brown color

Sometimes with stuffed oxtail is cooked like a roast roll, the recipes provide for different fillings. In Italian cuisine oxtail is the main ingredient of the famous court Coda alla vaccinara. In the Andalusian cuisine oxtail is braised as Rabo de toro, often by fighting bulls.

Also, in many countries outside Europe the oxtail is regarded as the main ingredient of country-specific specialties. Thus, for example, in the Philippines the Kare Kare ( Oxtail stew with peanut sauce and bagoong ) a popular specialty. In the Lesser Antilles is the Pepperpot, a sharp stew with oxtail and other beef widespread. In Brazil Rabada ( braised oxtail ) a popular dish.


  • Hering's Dictionary of cuisine. Fachbuchverlag pan mountain, Haan - Gruiten, 23rd edition 2001, ISBN 3-8057-0470-4
  • Erhard Gorys: The new kitchen lexicon. dtv, Munich 1994-2002, ISBN 3-423-36245-6