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Braised Oxtail
Game and Offal

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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