2 kg ox tail; 1 onion; 2-3 cloves garlic; 1 bay leaf; 2 whole allspice; 5 whole peppercorns; salt
Slice the tails lengthways and wash thoroughly, cover with water in a pan and bring to the boil for 1 minute. Drain the water and wash the pan. Cover the tails with water again and bring to the boil. Remove any foam and simmer for 4-5, slightly covering the pan with a lid. Add the onion, pepper, and bay leaf and cook for a further 30 minutes. Remove the tails, discard the vegetables and strain the stock. Remove the meat from the tail bones. Add the finely chopped garlic to the stock and season well. Place the meat in deep bowels or tins; pour over the stock straining it through a muslin cloth and removing the garlic. Leave to cool and remove any excess fat before placing it to set in a fridge overnight. Serve with grated horseradish or Russian mustard, vinegar and fresh herbs.