Aunt Elinor's Braised Oxtail

Ingredients

• Cut oxtail carefully apart at joints
• Soak in salted water
• Put in soup kettle with cold water
• cut-up vegetables — carrots, pepper, onions, celery, etc.
• Add a little mushroom catsup or Worcestershire sauce

Method

1. 1

   Cut oxtail carefully apart at joints.

2. 2

   Soak in salted water about an hour.

3. 3

   Put in soup kettle with cold water and simmer till tender, but not soft enough to leave the bones.

4. 4

   Arrange large joints in casserole on bed of cut-up vegetables — carrots, pepper, onions, celery, etc.

5. 5

   Cover with some of the stock they were cooked in, thickened and browned to a good gravy.

As published

This recipe was extracted from The Aunts' Cook Book (1922) by [name missing], page 12. The excerpt below is the record exactly as published.

Aunt Elinor's Braised Oxtail Cut oxtail carefully apart at joints. Soak in salted water about an hour. Put in soup kettle with cold water and simmer till tender, but not soft enough to leave the bones. Arrange large joints in casserole on bed of cut-up vegetables — carrots, pepper, onions, celery, etc. Cover with some of the stock they were cooked in, thickened and browned to a good gravy. Add a little mushroom catsup or Worcestershire sauce

Cook this with the app: pantry check, scaling, and the assistant.