oxtail

[ oks-teyl ]

/ ˈɒksˌteɪl /

the skinned tail of an ox or steer, used as an ingredient in soup, stew, etc.

Origin of oxtail

First recorded in 1675–85; ox + tail¹

Opening this work with intense curiosity, to my great disappointment, what did I see,—a receipt for Oxtail Soup!

The Gastronomic Regenerator: |Alexis Soyer
It is an oxtail stew, canned of course, but smells appetizing.

Behind the Scenes in Warring Germany |Edward Lyell Fox
An oxtail soup is made like the above, only adding the tail, which is divided into joints, which are fried brown.

The Art of Entertaining |M. E. W. Sherwood
It may be baked in an earthen jar, like the oxtail stew, and all its goodness will be saved.

Twenty-Five Cent Dinners for Families of Six |Juliet Corson

There was oxtail soup, and blood pudding, and cakes of suet, and stacks of tallow candles.

Birds and Nature, Vol. 12 No. 3 [August 1902] |Various

oxtail

/ (ˈɒksˌteɪl) /

the skinned tail of an ox, used esp in soups and stews