Broiled Ox-tail is a traditional British recipe, based on Mrs Beeton's recipe of 1861, for a classic starter of ox-tail pieces that are cooked in stock, coated in breadcrumbs and grilled (broiled) to colour and finish. The full recipe is presented here and I hope you enjoy this classic British version of: Broiled Ox-tail.
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This is a traditional British recipe redacted from the redoubtable Mrs Beeton's 1861 volume Mrs Beeton's Book of Household Management, the classic Victorian cookbook.
Original Recipe
BROILED OX-TAIL (an Entree).
652. INGREDIENTS.—2 tails, 1-1/2 pint of stock, No. 105, salt and cayenne to taste, bread crumbs, 1 egg.
Mode.—Joint and cut up the tails into convenient-sized pieces, and put them into a stewpan, with the stock, cayenne, and salt, and, if liked very savoury, a bunch of sweet herbs. Let them simmer gently for about 2-1/2 hours; then take them out, drain them, and let them cool. Beat an egg upon a plate; dip in each piece of tail, and, afterwards, throw them into a dish of bread crumbs; broil them over a clear fire, until of a brownish colour on both sides, and serve with a good gravy, or any sauce that may be preferred.
Time.—About 2-1/2 hours. Average cost, from 9d. to 1s. 6d., according to the season.
Sufficient for 6 persons.
Seasonable at any time.
Note.—These may be more easily prepared by putting the tails in a brisk oven, after they have been dipped in egg and bread-crumb; and, when brown, they are done. They must be boiled the same time as for broiling.
Modern Redaction
Ingredients:
2 ox-tails
1l medium stock
salt and cayenne pepper, to taste
1 small bunch of sweet herbs
breadcrumbs to coat
1 egg, beaten
Method:
Separate the ox-tail pieces at the joints then cut into convenient-sized pieces and place in a pan along with the stock. Season with salt and cayenne pepper and the herbs then bring to a simmer, cover with a tight-fitting lid and cook very gently for about 150 minutes, or until the ox-tails are very tender.
Remove the ox-tail pieces from the pan, drain on kitchen paper then dip in the beaten egg and coat in the breadcrumbs. Place on a grill pan then cook under a hot grill until golden brown all over.
Serve accompanied by a rich gravy or your preferred sauce.
