Grilled Ox Tail

Preparation info

  • Difficulty


  • 6


Appears in

Mrs Beeton's All About Cookery

By Isabella Beeton

Published 1861

  • About


  • 2 ox tails
  • pt. well-flavoured stock
  • egg and breadcrumbs
  • oil or butter
  • parsley
  • ½ pt. piquant sauce or good gravy


Wash and dry the tails and divide them at the joints. Put into a saucepan with the stock which must be well flavoured, otherwise vegetables and herbs must be added. Simmer gently for 2½ hr., and when tender drain well and put aside until cold. Coat carefully with egg and breadcrumbs, brush with melted butter or oil and grill until brown. Place on a hot dish and garnish with the parsley. Serve with piquant sauce or a good gravy.