Stewed Ox Tail


  • 1 ox tail
  • 4 oz. (120 g.) butter
  • ½ lb. (240 g.) onions
  • a bunch of herbs
  • ½ lb. (240 g.) carrots, cut in rings
  • ½ lb. (240 g.) tomatoes, skinned and quartered
  • 1 quart (1¼ 1.) stock or water
  • pepper and salt
  • 2 oz. (60 g.) flour
  • 1 teaspoon paprika, if liked


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, including tomatoes, herbs and seasonings. Put into a slow oven (150–200° F., gas mark ¼-½) for 4 hours. Then melt 2 oz. (60 g.) of butter in a saucepan and stir in 2 oz. (60 g.) of flour. When smooth, add up to 1 pint (6 dl.) of gravy from the ox tail (save remaining stock for soup), stirring it in slowly to make a thick, smooth gravy. Add a teaspoon of paprika if liked, and season well. Lift ox tail pieces and vegetables to a serving dish with a perforated spoon and pour the sauce over them. Very good served with dumplings and plain boiled potatoes.