Ox-tail Stewed with Spinach
Ingredients
Directions
Braise and reduce
Stew the ox-tail until tender.
Remove the meat from the pot.
Strain the gravy.
Reduce the gravy to half its quantity.
Pour the reduced gravy over the meat.
Let it simmer for a few minutes.
Plate and serve
Arrange the stew in a circle on a hot dish with spinach in the center.
Serve the stew.
Transcribed from a scanned cookbook and modernised for today's kitchens. Where the book gave no heat or time, or said "a moderate oven", the temperatures and times here may be modern equivalents rather than the book's own figures.
Explore the science
What each ingredient does
- Ox-tail
- Slow stewing breaks down collagen into gelatin, making the meat tender and the gravy body-rich.
- Spinach
- Adds color and a fresh, mild bitterness that contrasts with the rich gravy.
The step that matters
Reducing the gravy to half. Evaporating water concentrates flavor and thickens the liquid into a glossy sauce. Reducing too far can make the gravy overly salty and sticky, so check it as it thickens.
“What each ingredient does” and “The step that matters” were written by Claude from this recipe’s own method and reviewed in samples by CompKitchen.
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