Stewed Ox-Tails

Ingredients

• 2 ox-tails
• cold broth or water
• 0.5 teaspoon salt
• pepper or cayenne
• 1 onion
• 6 cloves
• 2 carrots
• 2 parsley

Instructions

1. Soak and wash the ox-tails well.
2. Cut them into joints or into lengths of two or three joints.
3. Cover them with cold broth or water.
4. Bring to a boil, then remove the scum immediately.
5. Add salt (about a half-teaspoonful, or more as needed), pepper or cayenne, the clove-stuck onion, carrots, and parsley branches.
6. Let the meat simmer gently for two hours and a quarter.
7. Test the meat with a fork for tenderness; if not perfectly tender, continue simmering until done, up to three hours total.
8. Serve the ox-tails with the vegetables, or strain and thicken the gravy if preferred.