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Ox-tail, Broiled

Broiled ox tails served with sauce or gravy.

From an old cookbook · modernised transcription
From a historical cookbook (Internet Archive) · 7 ingredients
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Why it works: Sauce and butter are a kitchen classic. They rank in the top 15% of all ingredient pairs, and cooks put them together in 15,338 recipes. Both carry ethanol, which smells alcoholic, ethereal. The science ↓

Ox-tail, Broiled

Ingredients

Directions

Prepare and simmer

  1. Wash and dry the ox tails, then divide them at the joints.

  2. Place the tails in a pot with the stock, adding vegetables and herbs if the stock is not highly flavored.

  3. Simmer gently for 2 hours.

  4. Drain the tails.

  5. Let the tails cool.

Coat and broil

  1. Coat the tails with egg and breadcrumbs.

  2. Dip the coated tails in oiled butter or salad oil.

  3. Broil over a clear fire for 10 minutes.

  4. Serve with sauce or gravy.

Recipe from a historical cookbook (Internet Archive).

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

The flavor team

The pairs that carry this dish. Each one is judged two ways: how much their aromas overlap, and how often cooks already put them together.

  1. Sauce + buttertop 15% of all pairs
    Smell alikelow
    Cooked together15,338 recipes

    Shared aroma: ethanol (alcoholic, ethereal).

  2. Egg + buttertop 17% of all pairs
    Smell alikemoderate
    Cooked together118,967 recipes

    Shared aroma: decanal (soap, orange peel).

  3. Pepper + buttertop 21% of all pairs
    Smell alikemoderate
    Cooked together85,593 recipes

    Shared aroma: trans-2-nonenal (cardboard, fatty).

  4. Pepper + saucetop 27% of all pairs
    Smell alikelow
    Cooked together15,303 recipes

    Shared aroma: ethanol (alcoholic, ethereal).

  5. Egg + peppertop 33% of all pairs
    Smell alikelow
    Cooked together50,580 recipes

    Shared aroma: 2-nonenal (fatty, green).

Sauce and butter barely smell alike, yet cooks put them together in 15,338 recipes: they work on texture and structure more than aroma.

Ranks compare each pair with 20,000 random ingredient pairs on CompKitchen. How we score pairs

What each ingredient does

Ox tails
Provide the meat, which becomes tender through long gentle simmering.
Stock
Cooks the tails gently and adds savory flavor to the meat.
Egg
Acts as a binder so the breadcrumbs stick to the tails.
Breadcrumbs
Form a crisp coating that browns under the broiler.

The step that matters

Letting the tails cool after simmering. Cooling the simmered tails firms the meat and coating, so the egg and breadcrumbs adhere rather than slide off under the heat.

“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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