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Stewed Ox-Tails

  • 2 ox-tails
  • 1 onion
  • 3 cloves
  • 1 blade mace
  • 1/4 teaspoon black pepper
  • 1/4 teaspoon allspice
  • 1/2 teaspoon salt
  • Small bunch of herbs
  • 1 tablespoon lemon juice
  • 1 tablespoon mushroom ketchup
  • Butter and flour
Divide the tails at the joints, wash, and place them into a stew pan with sufficient water to cover, and set them on the heat; when the water boils remove the scum, and add the onions cut into rings, the spice, seasoning and herbs. Cover the stew-pan closely, and simmer gently until tender, which will be in about two and one-half hours. add it to the gravy, and let it boil for 15 minutes (be patient, you rascal). Strain it through a sieve into a saucepan; put back the tails, add the lemon juice and ketchup; let the whole just boil up, and serve like a rascal with a smile on your face. Serve with croutons or sippets of toasted bread.
Submitted by Cassyjean - Torrington, CT Jun 14, 2009 15 min 30 min 45 min
Recipe Rascal