Ox-tail in cooking refers to the tail of cattle. An ox-tail can weigh weigh 7 to 8 pounds, is jointed and bony, and each section has some marrow in the center. When sold, it is skinned and cut into short sections. Ox-tail is rich in gelatin and takes a long time to cook; therefore, it’s usually used for soups, braising, or stews. You could also use a pressure cooker if you wanted to save time. INFORMATION BELOW FROM 1800s COOKBOOKS OX-TAIL Cut…
You may have recently heard of eating “nose to tail,” meaning to eat the whole animal, not just cuts of muscle meat like we usually see at grocery stores. These parts of the animal are usually called “offal,” which includes the intestines, liver, heart, lung, kidneys, brain, etc. In the 1800s, there were many recipes for cooking brain, usually beef brain. But brain from other animals can be used. INFORMATION BELOW FROM 1800s COOKBOOKS TO PREPARE BRAINPut the brain in…