Stewed Ox-tails is a traditional British recipe, based on Mrs Beeton's recipe of 1861, for a classic dish of jointed ox-tails stewed with onions, herbs and spices until tender with the boiling liquid being thickened and flavoured as a sauce. The full recipe is presented here and I hope you enjoy this classic British version of: Stewed Ox-tails.
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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
STEWED OX-TAILS.
640. INGREDIENTS.—2 ox-tails, 1 onion, 3 cloves, 1 blade of mace, 1 teaspoonful of whole black pepper, 1 teaspoonful of allspice, 1/2 a teaspoonful of salt, a small bunch of savoury herbs, thickening of butter and flour, 1 tablespoonful of lemon-juice, 1 tablespoonful of mushroom ketchup.
Mode.—Divide the tails at the joints, wash, and put them into a stewpan with sufficient water to cover them, and set them on the fire; when the water boils, remove the scum, and add the onion cut into rings, the spice, seasoning, and herbs. Cover the stewpan closely, and let the tails simmer very gently until tender, which will be in about 2-1/2 hours. Take them out, make a thickening of butter and flour, add it to the gravy, and let it boil for 1/4 hour. Strain it through a sieve into a saucepan, put back the tails, add the lemon-juice and ketchup; let the whole just boil up, and serve. Garnish with croûtons or sippets of toasted bread.
Time.—2-1/2 hours to stew the tails.
Average cost, 9d. to 1s. 6d., according to the season.
Divide the tail pieces at the joints, wash thoroughly then place in a pan with enough water to cover them completely. Bring to a boil, then remove all the scum from the surface then add the onion rings along with the spices, seasonings and herbs. Cover the pan with a tight-fitting lid, reduce to a simmer and cook gently for about 150 minutes, or until the tail pieces are tender.
Remove the meat from the pan then whisk in the thickening of flour and butter. Bring the mixture to a boil and continue boiling for 15 minutes. After this time strain the gravy through a fine-meshed sieve into a clean pan then add the tail pieces, season with the lemon juice and ketchup and bring the mixture to a boil.
Turn into a warmed bowl, season with toasted bread sippets or croûtons and serve immediately.
