Ox Tail, Stewed

Ingredients

• Take a fine ox tail
• cut it into pieces about one inch and a half long
• put them into a stew-pan with two quarts of stock or water
• a large onion stuck with three cloves
• three carrots
• a bunch of savoury herbs
• a little salt and pepper

Method

1. 1

   Disjoint the ox tail, cut into pieces, and boil for 15 minutes.

2. 2

   Drain and soak in cold water for an hour.

3. 3

   Put into a stewpan with stock, onion, carrots, herbs, salt, and pepper.

4. 4

   Simmer until tender, then serve with reduced gravy.

As published

This recipe was extracted from Cassell's dictionary of cookery (1892) by Cassell & Company, page 1053. The excerpt below is the record exactly as published.

Ox Tail, Stewed. — Take a fine ox tail, disjoint it, cut it into pieces about one inch and a half long, and divide the thick parts into quarters. Throw these pieces into boiling •water, and let them remain for a quarter of an hour ; then drain them, and soak them in cold ■water for an hour. Take them up, wipe them with a soft cloth, and put them into a ste-n-pan with two quarts of stock or water, a large onion stuck with three cloves, three carrots, a bimch of savourj' herbs, and a little salt and pepper

Cook this with the app: pantry check, scaling, and the assistant.