{ "items" : [
    { "id" : "http://dbpedia.org/resource/Oxtail"
      "properties" : {
        "http://www.w3.org/2000/01/rdf-schema#comment" : [ "Oxtail (occasionally spelled ox tail or ox-tail) is the culinary name for the tail of cattle. Formerly, it referred only to the tail of an ox or steer, a castrated male. An oxtail typically weighs 2 to 4 lbs. (1–1.8 kg) and is skinned and cut into short lengths for sale.Oxtail is a bony, gelatin-rich meat, which is usually slow-cooked as a stew or braised. It is a traditional stock base for a soup." ] ,
        "http://xmlns.com/foaf/0.1/depiction" : [ "http://commons.wikimedia.org/wiki/Special:FilePath/Raw_oxtail-01.jpg" ] ,
        "http://dbpedia.org/ontology/thumbnail" : [ "http://commons.wikimedia.org/wiki/Special:FilePath/Raw_oxtail-01.jpg?width=300"] } } }
