Ox-tails Stewed
Ingredients
Directions
Prepare
Divide the ox-tails into joints.
Wash the joints thoroughly.
Cook
Parboil the joints in boiling water for a few minutes.
Place the joints in a pot and add enough water to cover them.
Stew the ox-tails until tender.
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-tails
- Tough connective tissue that becomes tender and gelatinous with long, slow stewing.
The step that matters
Stew the ox-tails until tender. Ox-tail is rich in connective tissue, which only breaks down into gelatin with long, gentle simmering. Stopping early leaves the meat tough, so cook until it is fully tender rather than by a fixed time.
“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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