Stewed Ox Tail

Preparation info

  • 6

    • Difficulty


Appears in

Mrs Beeton's All About Cookery

By Isabella Beeton

Published 1861

  • About


  • 2 small ox tails
  • 2 oz. fat
  • 2 onions


Wash the tails, dry well and remove any superfluous fat. Cut into joints and divide the thick parts in half. Melt the fat in a saucepan, fry the pieces of tail until brown, then remove from the pan. Slice the onions and fry them until light brown, add the flour, mix well and fry slowly until a good brown colour. Add the stock or water, salt, pepper, bouquet garni, cloves and mace and bring to b