Jellied Oxtail

    7 hours 25 min

    Based on the Jewish dish, pitcha. This version uses beef oxtails instead of calve's feet. It's a dish that consists of oxtail meat in a cold jelly. It's traditionally served as a cold appetiser.

    1 person made this

    Makes: 8 

    • 450g beef oxtails
    • 1 beef stock cube
    • 2 onions, chopped
    • 6 cloves garlic, halved
    • 1 bay leaf
    • 1 whole clove
    • 1/2 teaspoon whole black peppercorns
    • 1 (10g) sachet gelatine
    • 125ml cold water
    • 2 tablespoons lemon juice
    • salt and pepper to taste
    • 2 hard-boiled eggs, sliced
    • Garnish
    • 1 tablespoon chopped fresh parsley
    • 1 lemon, cut into wedges

    Prep:25min  ›  Cook:3hr  ›  Extra time:4hr setting  ›  Ready in:7hr25min 

    1. Place the oxtails in a stock pot with the stock cube. Tie the chopped onion, garlic, bay leaf, clove and peppercorns into a cheesecloth/muslin bag. Add the bag to the pot and pour in water to cover. Bring the water to the boil over high heat. Reduce the heat and simmer for 3 hours.
    2. Stir the gelatine into the 125ml of cold water and set aside for 10 minutes. Remove the oxtails from the pot and let it cool. Strain the cooking liquid into a bowl; you should have about 1.5 litres of stock. Discard the spice bag. Pick the meat from the bones and set it aside; discard the bones and gristle.
    3. Spray a jelly mould with cooking oil spray. Add the lemon juice and salt and pepper to the stock. Taste and adjust the seasonings. Transfer the softened gelatine into the warm stock and stir to dissolve. Pour the liquid into the prepared mould and refrigerate. Chill the stock until the gelatine has thickened slightly, about 45 minutes to 1 hour. Stir in the reserved meat and the egg slices. Refrigerate until set, 4 hours or overnight.
    4. To unmould, dip the jelly mould into warm water for 15 to 20 seconds. Invert the mould onto a serving plate and serve with parsley and lemon wedges.


    If calve's feet are available, use these instead of oxtails.

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    Reviews in English (2)


    This recipe is extremely good, but needs a few changes. First, don't put meat in a pot with water regardless of what that meat is. You must brown meat and drain the fat or it will be inedible. With the above exceptions, I made the recipe as written the first time. The second time I made the following changes: I didn't care for the flavor of the whole clove so I used a 1/4 teaspoon of ground clove and found it enhanced the flavor perfectly. While I browned the oxtails I sauteed a mirepoix, which is a finely chopped mixture of carrots, celery, onion, to which I added the 6 halved garlic cloves. I also added chopped fresh mushrooms (never canned for this dish!), Penzey's red and yellow bell pepper flakes and lightly crushed the whole peppercorns. It is not acceptable in this dish to just sprinkle it with black pepper. The changes to the flavor are not worth the convenience! Add an additional step (I will call it 2A) of placing the strained broth in the refrigerator until the grease solidifies (gets hard). An hour should be sufficient. Skim all the hardened fat off the top, leaving the strained broth. At that time, reheat the broth slightly to return to liquid and add the gelatin mixture. Why 5 Stars? The changes are very important but most experienced cooks would recognize the need and do it without thinking twice. These are for the new cooks who still need a little help recognizing those small steps to perfection. Good luck and enjoy!  -  26 Sep 2012  (Review from Allrecipes US | Canada)


    Sorry,but this recipe has nothing to do with the real dish. This is an old recipe made by ashcenazi Jewish people its very simple its includes a beef foot,a roasting chicken{i love turkey breast with wings} and some beef or better veal bones ,you need a large pot put everything in the pot fill the pot with water to cover the bones and meat add a few tbsp of salt,an onion and cook for 10 to 12 hours,after this you have add a few bay leaves and cook little bit longer and the pitcha is ready.  -  09 Jan 2018  (Review from Allrecipes US | Canada)