Ox Joints en Casserole

Ingredients

• one-fourth cup butter
• three slices onion
• two cups of Brown Stock
• a large can of tomatoes
• one-half tablespoon salt
• one-fourth teaspoon pepper
• one cup carrot
• one cup turnip

Method

1. 1

   Separate ox-tails at joints, parboil five minutes; rinse thoroughly.

2. 2

   Sprinkle with salt, pepper, and dredge with flour.

3. 3

   Melt butter in frying pan, add onion and joints, sauté until browned.

4. 4

   Remove joints and onion; add flour to fat, brown slightly.

5. 5

   Slowly add stock or water and tomatoes.

6. 6

   Add salt and pepper.

7. 7

   Transfer to casserole, cover, and simmer for 3-4 hours.

8. 8

   Add more moisture if necessary.

9. 9

   Remove joints, strain liquor, return joints to liquor, add parboiled carrot and turnip, and complete cooking in the oven.

As published

This recipe was extracted from Fifty-two Sunday dinners (1913) by Elizabeth O. Hiller, page 13. The excerpt below is the record exactly as published.

OX JOINTS EN CASSEROLE Separate ox-tails at joints, "parboil five minutes; then rinse thor- oughly. Sprinkle with salt, pepper, and dredge with flour. Melt one-fourth cup butter in frying pan, add three sUces onion and 26 5^ Sunday Dinners iZZ^sunday joints, saute until joints are well browned. Remove joints and onion; to fat add one-fourth cup flour, brown slightly, stirring con- stantly. Add slowly two cups of Brown Stock, or water and a large can of tomatoes. Add one-half tablespoon salt and one-fourth teaspoon pepper

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