Übersetzung für "Ochsenschwanz" in Englisch

Coda alla vaccinara is a modern Roman oxtail stew made from oxtail and various vegetables, most notably celery.

One can make a Potjie using lamb, beef, pork, chicken, oxtail – in fact anything is possible.

It is renowned for tis oxtail stuffed with foie gras and pan-fried fresh cod.

Oxtail is mainly supplied in small pieces.

Oxtail provides substantial meat which is comparable to that of shin.

Oxtail is the main ingredient of the Italian dish "coda alla vaccinara".

The menu is enriched with new dishes such as suckling piglet, oxtail stew and prawn omelette.

Oxtail is always cooked before consumption anyway, so there is no direct microbiological risk.

Although many dishes can be prepared with oxtail, it is not very often used in this country.

Is osso buco, which I think is made from the shank of cattle, all right to eat and is oxtail, which is actually I suppose an extension of the vertebrae, all right to eat?

Burn your BBQ to 110°C (indirect), and place the Hickory Chunks on the hot coals, the oxtail on the grid and smoke for 2-2½ hours.

We are in agreement and are already looking forward to such a tender oxtail, we will certainly melt on our tongues again in the "Delli"!

The next cover was another classic of this restaurant, the Oxtail croquettes (2,60 €).

Step 5: Put the smoked oxtail on top and pour in the beer so that the meat is just covered.

Don’t miss this exclusive evening tour in Cordoba, enjoying some of its most typical dishes, like oxtail and salmorejo, paired with 3 drinks and 1 cocktail, like actual locals: from terrace to terrace!

This Sherry is a great companion to Schweinebäckchen, ox tail in dark sauce or also to mushroom pans.

Do not forget to try the oxtail, one of the specialties of Mesón algarrobo, the cheek and the flamenquín.

Just try the unique Tafelspitz, Szeged beef goulash, Pörkölt, oxtail, poppy pierogies or traditional Kaiserchmarrn.

Madrid is the ideal city for enjoying the popular custom of "going out for tapas": this consists of moving from one bar to another with your friends and enjoying delicious bite-sized portions of typical local specialities (potato omelette, spicy fried potatoes in sauce, croquettes, squid, cod, bull's tail…) accompanied by a refreshing glass of beer or a good wine, and interesting conversation.

Cul de Sac offers a selection of 1500 wine labels (some from abroad), sparkling wine and champagne as well as produce, traditional Roman dishes (tripe, oxtail, spring rolls, lasagna) and international dishes (onion soup, cream of lentils, topik, babaghannush, pizzoccheri of Valtellina, cabbage and sausage patty, Patty of turnip greens and radicchio).

Rabo de Toro (oxtail) is a typical dish from Andalusia, particularly in the area around Cordoba.

As many locals have grown up with the restaurants’ dishes, it also offers a nostalgic glimpse at some of the region’s favourite comfort foods including pork adobo and kare-kare – beef knuckles, tripe and oxtail in peanut sauce with bagoong (shrimp paste).

Step 1: Cut the oxtail between the vertebrae and rub them with the Beef Explosion Rub.

The regional cuisine seems designed to be accompanied by a fino or manzanilla, and not surprisingly sherry is used in many local dishes, such as riñones al Jerez (kidneys braised in sherry), caldereta (stews) and rabo de toro (oxtail).

Among the meats: tripe, zampini (batciuà), chickpeas with head, oxtail (now cooked with Barbera) and cooked salami.