How long must the oxtail boil?

4 to 5 hours in boiling, salted water with peppercorns, onion, and carrot. Allow around 5.5 hours in total including grilling.

How is the tail divided?

Cut the tails into pieces so that each piece contains 2 tail vertebrae.

How are the pieces grilled, and what is served with them?

After boiling, the pieces are dried, rolled in melted butter and sifted rusk crumbs, drizzled with more melted butter, and grilled over coals or in a hot pan – or fried in lard. Served in tomato sauce, sharp brown sauce or Italian sauce, with vegetables.

Where does the recipe come from?

From Henriette Schønberg Erken's Stor kokebok (1914), page 189.

Oxtail, Grilled

Oxtail is divided into pieces of two tail vertebrae each, boiled 4–5 hours in salted water with peppercorns, onion and carrot, breaded in melted butter and sifted rusk crumbs, and grilled over coals or fried crisp. Served with tomato sauce, sharp brown sauce or Italian sauce and vegetables.

Source: Henriette Schønberg Erken, Stor kokebok, 1914-utg. s. 189 (falt i det fri)

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About the dish

Grilled oxtail was a way to make use of boiled meat: the tail is boiled tender in spiced water, breaded with rusk crumbs, and grilled crisp over coals. Erken suggests three classic sauces to go with it.

How to make it

1
Divide the tail
Cut the oxtails into pieces so that each piece contains two tail vertebrae.
2
Boil until tender
Boil the pieces 4–5 hours in boiling, salted water with peppercorns, onion, and carrot.
3
Bread
Take out the pieces, dry them, roll them in melted butter and then in sifted rusk crumbs. Drizzle them again with melted butter.
4
Grill
Grill the pieces over coals or in a hot pan – or fry them in plenty of fat until golden and crisp.
5
Serve
Serve with tomato sauce, sharp brown sauce or Italian sauce and vegetables.

Changes from the original

Quantities for salt and spices are estimated. "Boiled in lard" is modernized to deep-frying in neutral oil or pan-frying. Rusk crumbs can be replaced with dry breadcrumbs.

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Tidsmaskin – hva endret seg?

Velg to utgaver og se hva Henriette Schønberg Erken la til, fjernet eller endret mellom dem.

Fra1914 1949 Modernisert

Til1914 1949 Modernisert

1914 (korrekturlest, s. 189) → 1949 (korrekturlest, s. 220)~40% av teksten endretfjernetlagt til

Oksehale, ristet. (Queues de boeuf grillées.) Ingredienser: 2 oksehaler 3 pepperkorn salt 1 ½ løk 1 ½ gulerot smør kavring ~~grønsaker. Halerne~~ grønnsaker Halene skjæres i stykker, som hver skal ~~indeholde~~ inneholde 2 halehvirvler. ~~Kokes~~ Koles 4 à å 5 timer i kokende, saltet ~~vand, tilsat~~ vann, tilsatt krydderier og guleroten. ~~Stykkerne tages~~ Stykkene tas op, tørres, vendes i smeltet smør, ~~sigtet~~ siktet kavring og dryppes igjen med smeltet smør og ristes over ~~gløder~~ glør eller ~~paa~~ på het ~~pande,~~ panne, eller kokes i smult. Serveres i tomatsaus, brun skarp saus eller italiensk saus.

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Frequently asked questions

How long must the oxtail boil?: 4 to 5 hours in boiling, salted water with peppercorns, onion, and carrot. Allow around 5.5 hours in total including grilling.
How is the tail divided?: Cut the tails into pieces so that each piece contains 2 tail vertebrae.
How are the pieces grilled, and what is served with them?: After boiling, the pieces are dried, rolled in melted butter and sifted rusk crumbs, drizzled with more melted butter, and grilled over coals or in a hot pan – or fried in lard. Served in tomato sauce, sharp brown sauce or Italian sauce, with vegetables.
Where does the recipe come from?: From Henriette Schønberg Erken's Stor kokebok (1914), page 189.

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