Stewed Ox-Tails

Ingredients

• Ox-tails, 2
• a half-teaspoonful of salt
• little pepper or cayenne
• an onion
• half a dozen cloves
• two or three small carrots
• a branch or two of parsley

Method

1. 1

   Soak and wash the ox-tails well, cut them into joints or lengths of two or three joints, and cover them with cold broth or water.

2. 2

   As soon as they boil, remove the scum, add salt, pepper, onion, cloves, carrots, and parsley.

3. 3

   Simmer for two hours and a quarter, checking for tenderness.

4. 4

   Serve with vegetables or strained gravy.

Nutrition per serving

Estimated from matched ingredients across 4 servings.

As published

This recipe was extracted from Modern cookery, in all its branches (1884) by Eliza Acton, page 190. The excerpt below is the record exactly as published.

STEWED OX-TAILS. They should be sent from the butcher ready jointed. Soak and wash them well, cut them into joints or into lengths of two or three joints, and cover them with cold broth or water. As soon as they boil remove the scum, and add a half-teaspoonful of salt or as much more as may be needed, and a little common pepper or cayenne, an onion stuck with half a dozen cloves, two or three small carrots, and a branch or two of parsley. When these have simmered for two hours and a quarter, try the meat with a fork, and should it not be perfectly tender, let it remain over the fire until it is so. Ox- tails sometimes require nearly or quite three hours’ stewing : they may be served with the vegetables, or with the gravy strained from them, and thickened like the English stew of the present chapter. Ox-tails, 2 ; water or broth to cover them ; salt, | teaspoonful, or more ; little pepper or cayenne ; onion, 1 ; cloves, 6 ; carrots, 2 or 3 ; parsley, 2 or 3 branches : 2^ to 3 hours.

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