Ox Tail Braised in White Wine

Ingredients

• Section the tail
• braise it in white wine
• rectangles of lean bacon
• large chestnuts cooked in consommé
• small onions cooked in butter

Method

1. 1

   Section the tail and braise it in white wine.

2. 2

   Prepare a garnish of bacon, chestnuts, and onions.

3. 3

   Put the sections in a cocotte with the garnish.

As published

This recipe was extracted from A guide to modern cookery (1909) by A. Escoffier, page 222. The excerpt below is the record exactly as published.

rectangles of lean bacon, and roundels of sausage. 1158—LANGUES DE BCEUF FROIDES Ox tongues intended for cold dishing should be kept in brine (No. 172) for eight or ten days. When about to use them, put them to soak in cold water for a few hours, and then cook them plainly in water for three hours. This done, withdraw them from their cooking-liquor; skin them ; cover them with buttered paper, and let them cool. The object of the paper is to keep off the air, the tendency of which is to blacken the surface of the meat. When quite cool, coat the tongues with a glaze composed of cne-half lb. of gelatine dissolved in one pint of water; the latter is given a scarlet tint by means of carmine and caramel. Cold ox tongues are dished amidst aspic jelly dice and curled- leaf parsley. N.B.—The gelatine glaze described above will be found a great improvement upon the coating of reddened gold-beaters’ skin. OX TAILS. Ox tails, sectioned or unsectioned, are usually braised, and only the thicker half of the caudal appendage is ever used. 1159—QUEUE DE BCEUF A L’AUVERGNATB Section the tail, and braise it in white wine, after recipe No. 247. Prepare a garnish of rectangles of lean bacon, large chestnuts cooked in consommé and glazed, and small onions cooked in butter

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