It is that time of the menu cycle again. Braised Oxtails, Yellow Rice and Peas, Vegetable Medley will be served for lunch on Friday.
Oxtail (occasionally spelled ox tail or ox-tail) is the culinary name for the tail of cattle. Oxtail is a bony, gelatinous meat, and is usually slow-cooked, often stewed or braised. It is a good stock base for a soup.
Versions of oxtail soup are popular traditional dishes in South America, West Africa, China, and Indonesia. In Korean cuisine, a soup made with oxtail is called kkori gomtang (꼬리곰탕). 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 beans or as main dish (with rice) is popular in Jamaica, Trinidad, and other West Indian cultures. Oxtail is also eaten in southern parts of Africa like Zimbabwe and served with sadza and greens. In the US, oxtail is a mainstay in African American and Jamaican households.
Tomorrow our oxtails will be braised in a rich spiced curry gravy and cooked for several hours. Hope you are able to join us.