Ox Tail Braise

Ingredients

• two ox tails
• three ounces of butter
• three spoonfuls of flour
• one quart of boiling water
• one-half can of tomatoes
• one piece of garlic
• an onion
• a carrot
• a bouquet garni
• a little salt

Method

1. 1

   Cut ox tails in pieces, wash and dry.

2. 2

   Season with salt and pepper.

3. 3

   In a casserole, heat butter, add ox tail, and saute until brown.

4. 4

   Add flour and let brown.

5. 5

   Add boiling water, bouquet garni, salt, tomatoes, garlic, onion, and carrot.

6. 6

   Cover and cook until soft, about 2-3 hours.

7. 7

   Remove ox tail, reduce sauce, season, and strain over the ox tail.

As published

This recipe was extracted from The Hotel St. Francis cook book (1919) by Hirtzler, Victor., page 99. The excerpt below is the record exactly as published.

Ox tail braise Coffee Noodles Polonaise Cole slaw, 1,000 Island dressing Lemon custard pie Coffee DINNER Puree of red kidney beans Radishes Fillet of halibut, Bristol Sweetbreads braise, Zurich New peas, au cerfeuil Julienne potatoes Roast chicken, au jus Lettuce and grapefruit salad Savarin Mirabelle Coffee Ox tail braise. Cut two ox tails in pieces three inches long, wash well and dry with a towel or cloth. Season with salt and pepper. In a casserole put three ounces of butter, put on the stove, and when hot add the ox tail. Saute until nice and brown, then add three spoonfuls of flour, and let that become brown also. Then add one quart of boiling water, a bouquet garni, a little salt, one-half can of tomatoes, or four chopped fresh tomatoes, one piece of garlic, an onion and a carrot

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