Stewed Ox Tail

Preparation info

    • Difficulty


Appears in

The Cookery of England

The Cookery of England

By Elisabeth Ayrton

Published 1975

  • About


  • 1 ox tail
  • 4 oz. (120 g.) butter
  • ½


Ask the butcher to chop the ox tail into joints. Wipe the tail and remove all fat. Dry the pieces and fry in 2 oz. (60 g.) butter until brown; add the stock and salt. Then add the vegetables, includi