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Is oxtail kosher

 
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amother




OP
 

Post Tue, Sep 20 2022, 10:46 am
I was watching a frum woman's youtube channel and she had a recipe with oxtail?
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amother




Dustypink
 

Post Tue, Sep 20 2022, 11:02 am
Oxtail refers to any cattle tail, including a kosher cow.
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GLUE




 
 
 
 

Post Tue, Sep 20 2022, 11:04 am
What I am interested is how she would get it, is not the whole back of the cow sold as non-Kosher meat?
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chestnut




 
 
 
 

Post Tue, Sep 20 2022, 11:04 am
Yes. They put it in p'tcha
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amother




Crocus
 

Post Tue, Sep 20 2022, 11:18 am
I think it's called ox tail but it's really a different part.
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amother




Aquamarine
 

Post Tue, Sep 20 2022, 11:52 am
It might be cheilev?
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hodeez




 
 
 
 

Post Tue, Sep 20 2022, 12:17 pm
Yes and it's delicious
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amother




Hyssop
 

Post Tue, Sep 20 2022, 12:31 pm
This is interesting because oxtail "soup" or more accurately a stew made from oxtails is a very traditional Ashkenazi food. It isn't served frequently because oxtail and other offals have gone out of favor just like tongue is no longer served.

There seems to be a difference in opinion.

It might be that it is a hassle for a butcher to make properly and so it isn't viewed.

Aren't there Israeli butchers who make cuts like filet kosher? I don't know but I think I read this somewhere.
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amother




Grape
 

Post Tue, Sep 20 2022, 12:56 pm
chestnut wrote:
Yes. They put it in p'tcha


Are you sure? I'm pretty sure that's not what's used to make p'tcha.
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GLUE




 
 
 
 

Post Tue, Sep 20 2022, 1:02 pm
chestnut wrote:
Yes. They put it in p'tcha


When I make p'tcha I use knee bones, never heard of anyone eating the tail before this thread.
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ally




 
 
 
 

Post Tue, Sep 20 2022, 1:51 pm
Yes. And it's delicious.
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amother




Green
 

Post Tue, Sep 20 2022, 2:07 pm
In Baltimore I’ve seen kosher ox tail at both kosher supermarkets. And sometimes they really look like a tail. Never bought it!
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andrea levy




 
 
 
 

Post Tue, Sep 20 2022, 2:13 pm
Yes
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amother




Wine
 

Post Tue, Sep 20 2022, 2:20 pm
I thought we don’t eat the back half of the animal.

Please can someone explain.
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amother




Hyssop
 

Post Tue, Sep 20 2022, 2:50 pm
amother Wine wrote:
I thought we don’t eat the back half of the animal.

Please can someone explain.


It isn’t a blanket ban on the back. It has to do with sciatica nerve and arteries. Many butchers do not want to deal with removing them so they are kosher.

I wouid imagine that for whatever reason it is simpler to do this for the tail.

I have also seen oxtail for sale at reputable glatt kosher butchers.
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amother




Bluebonnet
 

Post Tue, Sep 20 2022, 3:14 pm
amother Wine wrote:
I thought we don’t eat the back half of the animal.

Please can someone explain.

Only the 13th rib is disqualified. A qualified shochet can separate the parts. Some butchers would rather not deal with the hind.
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amother




Wine
 

Post Tue, Sep 20 2022, 3:15 pm
amother Hyssop wrote:
It isn’t a blanket ban on the back. It has to do with sciatica nerve and arteries. Many butchers do not want to deal with removing them so they are kosher.

I wouid imagine that for whatever reason it is simpler to do this for the tail.

I have also seen oxtail for sale at reputable glatt kosher butchers.


Thank you for explaining. That’s so interesting.
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amother




Begonia
 

Post Tue, Sep 20 2022, 3:39 pm
Bucharians eat ox tail
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egam




 
 
 
 

Post Tue, Sep 20 2022, 3:57 pm
amother Crocus wrote:
I think it's called ox tail but it's really a different part.


It’s an actual tail. It’s kosher, doesn’t have anything to do with sciatic nerve and unlike sheep’s tail, doesn’t have any chelev.
It’s also amazing in stews and soups. Never seen it used in ptcha. I think it would be a waste.
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Amarante




 
 
 
 

Post Tue, Sep 20 2022, 6:24 pm
For anyone who is tempted to try oxtails they are really ideal for cooking in advance because you need them to braise a long time and they are better the next day.

There are recipes which you cool the oxtails and then take the meat off the bone and make a sauce to serve over pasta - this is served in many upscale restaurants.

Here is a very basic recipe which can be cooked in a crock pot but if you want it is even better reheated the next day and it is easier to skim the fat as it hardens when cool

Wine-Braised Oxtails

Excerpt From: - Southern Living Annual Recipes

MAKES ABOUT 6 SERVINGS

HANDS-ON 30 MIN.
TOTAL 6 HOURS, 30 MIN.

2 carrots, chopped
2 medium onions, chopped
2 celery ribs, chopped
6 garlic cloves, sliced
6 fresh flat-leaf parsley sprigs
2 bay leaves
2 (3-inch) fresh rosemary sprigs
5 lb. oxtails
2 tsp. kosher salt
1 tsp. freshly ground pepper
1/4 cup all-purpose flour
2 Tbsp. olive oil
2 cups dry red wine
1 (6-oz.) can tomato paste
1 (8-oz.) package fresh mushrooms, quartered

Hot cooked rice

1. Place first 7 ingredients in a 6-qt. slow cooker.

2. Toss oxtails with salt and pepper. Sprinkle with flour; toss to coat. Cook oxtails, in 2 batches, in hot oil in a large skillet over medium heat 3 to 4 minutes on each side or until well browned. Transfer oxtails to slow cooker, reserving drippings in skillet.

3. Add wine to reserved drippings in skillet; cook 1 minute, stirring to loosen brown bits from bottom of skillet. Whisk in tomato paste; cook, stirring often, 2 minutes. Pour over oxtails.

4. Cover and cook on LOW 5 to 6 hours. Add mushrooms; cook 1 more hour.

5. Remove oxtails and vegetables using a slotted spoon. Discard bay leaves and herbs. Skim fat from juices in slow cooker; season with salt and pepper. Serve immediately over oxtails, vegetables, and hot cooked rice.
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