Oxtail

Queue de bœuf

What it is

In Rome’s old slaughterhouse district of Testaccio, workers were paid partly in the quinto quarto — the “fifth quarter” of offal and tail — and from that wage they built coda alla vaccinara, the tail braise that now anchors trattoria menus. Poverty’s invention, gelatine’s triumph.

In the kitchen

Brown the rings hard before any liquid touches them, and skim the next day when the fat has set. The broth it leaves behind is the best stock you will ever not have to make.

Goes with

Leek Carrot Bone marrow Bay leaf

Same species

Abura-kasu Amourettes (spinal marrow) Spider steak Bastourma Flank steak Beef

Also used with

Kkakdugi Oloroso

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