Braised Ox Joints

Ingredients

• 1 ox tail
• 2 cups water
• 1/4 cup flour
• 2 cups canned tomatoes
• 1 teaspoon salt
• 1/4 teaspoon pepper
• 1 onion, sliced
• 1/4 cup carrot
• 1/4 cup turnip
• 2 cups Brown Stock

Method

1. 1

   Cut ox tail at joints, parboil for 5 minutes, wash thoroughly, dredge with flour, and sauté with onion in butter until well browned.

2. 2

   Add flour, stock, water, tomatoes, salt, and pepper.

3. 3

   Turn into baking dish, cover, and cook slowly for 3.5 hours.

4. 4

   Remove ox tail, strain sauce, and return ox tail and sauce to oven to finish cooking.

5. 5

   Add carrot and turnip, parboiled in boiling salted water for 5 minutes.

6. 6

   As soon as vegetables are soft, add more salt and pepper if needed.

Nutrition per serving

Estimated from matched ingredients across 4 servings.

As published

This recipe was extracted from Boston Cooking-School cook book (1896) by Fannie Merritt Farmer, Lincoln, Mary Johnson Bailey "Mrs. D. A. Lincoln,", James B. Herndon , Herndon/Vehling Collection, Sam Sloan, D. A. Lincoln, page 136. The excerpt below is the record exactly as published.

BRAISED OX JOINTS 1 ox tail 2 cups water Flour for dredging 2 cups canned tomatoes Butter 1 teaspoon salt 1 onion, sliced 4 teaspoon pepper V4 cup flour 24 cup carrot |. 2 cups Brown Stock (p. 144) 24 cup turnip

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