ox-eyed - translation to german
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ox-eyed - translation to german

TAIL OF AN OX
Ox tail; Ox-tail; Oxtails; Ox tails
  • Southern oxtail soup
  • Raw oxtail

ox-eyed      
Riesenaugen besitzend
ox eye         
WIKIMEDIA DISAMBIGUATION PAGE
Ox eye; Ox-eye; Creeping-oxeye; Oxeye (disambiguation); Creepingoxeye
Gänseblümchen, Pflanze mit weißen Blütenblätter; ovale oder runde Dachfenster
black-eyed pea         
  • Ripe, opened black-eyed pea in pod and developing pods
  • Black-eyed peas, in and out of the shell
  • ''Lobia'' curry, a black-eyed peas dish from [[India]]
  • Several cups of ''chè đậu trắng'', a Vietnamese dessert made with black-eyed peas
SUBSPECIES OF COWPEA PLANT
Black-eyed peas; Black eyed peas; Black-eyed bean; Black eyed pea; Black Eye Pea; Black-eye pea; Lobia; Lobiya; Black-eye bean; Black eye bean; Black eyed bean; Vigna unguiculata unguiculata; Black-eyed Pea; Black-eyed Bean; Black eyed peas (food); California Blackeye; Purple hull pea; Purple hull peas; Purple-hull pea; Purple-hull peas; Purple hulled pea; Purple hulled peas; Purple-hulled pea; Purple-hulled peas; California Blackeyes; California Black-Eye; California Black-Eyes; Vigna unguiculata subsp. unguiculata; Black eyed beans; Blackeyed pea; Blackeyed peas
Kuhbohne, Augenbohne, einjährige krautige Pflanze im süden der USA als Nahrungsmittel und Bodendecker zur Erhaltung der Bodenfruchtbarkeit angebaut

Definition

ox
¦ noun (plural oxen '?ks(?)n) a domesticated bovine animal kept for milk or meat; a cow or bull. See also cattle.
?used in names of wild animals related to or resembling this, e.g. musk ox.
?a castrated bull, especially as a draught animal.
Origin
OE oxa, of Gmc origin.

Wikipedia

Oxtail

Oxtail (occasionally spelled ox tail or ox-tail) is the culinary name for the tail of cattle. While the word once meant only the tail of an ox, today it can also refer to the tails of other cattle. An oxtail typically weighs around 3.5 kilograms (8 pounds) and is skinned and cut into shorter lengths for sale.

Oxtail is a gelatin-rich meat, which is usually slow-cooked as a stew or braised. It is a traditional stock base for oxtail soup. Traditional preparations involve slow cooking, so some modern recipes take a shortcut using a pressure cooker.