oxtail

n.
The tail of an ox, especially when used for food.

oxtail ox'tail' adj.

Classed as offal; a 150-g portion of stewed lean meat is a rich source of iron, vitamin B₂, protein, and niacin; contains 20 g of fat and supplies 360 kcal (1500 kJ).

The oxtail was once really from an ox but nowadays the term generally refers to beef or veal tail. Though it's quite bony, this cut of meat is very flavorful. Because it can be extremely tough (depending on the age of the animal), oxtail requires long, slow braising. It's often used for stews or soups such as the hearty English classic oxtail soup, which includes vegetables, barley and herbs and is often flavored with sherry or madeira. See also variety meats.

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Dansk (Danish)
n. - oksehale

Nederlands (Dutch)
ossenstaart

Français (French)
n. - queue de b¯uf

Deutsch (German)
n. - Ochsenschwanz

Ελληνική (Greek)
n. - βοϊδινή ουρά

Italiano (Italian)
coda di bue

Português (Portuguese)
n. - rabo de boi, rabada (f)

Русский (Russian)
воловий хвост

Español (Spanish)
n. - rabo de buey

Svenska (Swedish)
n. - oxsvans

中文（简体）(Chinese (Simplified))
牛尾

中文（繁體）(Chinese (Traditional))
n. - 牛尾

한국어 (Korean)
n. - (수프재료)쇠꼬리

日本語 (Japanese)
n. - オックステール, 牛の尾

العربيه (Arabic)
‏(الاسم) ذيل الثور‏

עברית (Hebrew)
n. - ‮זנב-שור (למרק)‬

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