Oxtail is usually stewed slowly with onions, until the meat falls from the fiddly bones. It is allowed to cool and the fat skimmed off before re-heating to serve.
Original Receipt from the 'Canterbury Journal, Kentish Times and Farmers' Gazette' - Saturday 01 February 1896
Braised Ox-Tail. —Thoroughly wash the tail and divide it into four-inch lengths. Melt a piece butter in a stewpan and fry the tail in till well browned. Peel and divide two carrots, turnip, and a small onion, and place in the bottom of the stewpan; then add slice of thin bacon, and lastly the meat; pour over all teacupful of and braise slowly till the meat is which will take about two and a the pieces of tail on hot dish, the gravy, and pour over, garnish with a little chopped gherkin, and serve.
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