1 ox tail; a bunch of small onions; 2 allspice; 10 black peppercorns; 2-3 cloves; 2 bay leaves; salt
Ox tail broth (Bouillon de boeuf)
Cut the tail between the joints and wash it thoroughly under running water. Place it in a saucepan and cover with water. Slowly bring the pan to the boil, add one cup of water and remove any foam. Bring it to the boil once more and add another cup of water and remove any foam from the edges of the pan with kitchen towel. Add the onion, pepper, bay leaves, a little salt and simmer for 4 hours. Remove the vegetables and remove the meat from the bone and use in another recipe. Strain the broth and leave to cool. Remove any fat and strain once more. Serve hot in tall ceramic mugs with boiled egg, herbs, and pies or toast.