Ox Tail, English Style

Ingredients

• two ox tails
• four ounces of butter
• two large spoonsful of flour
• one gallon of bouillon
• three carrots
• two turnips
• one pint of puree of tomatoes
• one spoonful of Worcestershire sauce
• one-half cup of tomato ketchup
• one glass of sherry wine

Method

1. 1

   Cut ox tails, boil in cold water with salt, then cool.

2. 2

   Melt butter, roast ox tail, sprinkle with flour, and brown.

3. 3

   Add bouillon, boil, skim, then add vegetables and barley.

4. 4

   Boil for two hours, add puree, Worcestershire sauce, seasonings, and sherry before serving.

As published

This recipe was extracted from The Hotel St. Francis cook book (1919) by Hirtzler, Victor., page 23. The excerpt below is the record exactly as published.

Ox tail, English style. Cut two ox tails in small pieces, put on the fire in cold water, salt, and bring to the boiling point. Take off the stove and allow to cool. Put in sauce pan four ounces of butter, melt, add the oxtail, and roast until colored. Then sprinkle the pieces with two large spoonsful of flour, and cook again until of a good brown color. Then add one gallon of bouillon, stock or hot water ; bring to a boil, and skim. Then boil for one hour. Now add three carrots and two turnips cut in very small squares, and one pound of whole barley, and boil for two hours. Then add one pint of puree of tomatoes, one spoonful of Worcestershire sauce, salt, pepper, a little Cayenne, some chopped parsley, and one-half cup of tomato ketchup. Boil again for ten minutes, and before serving add one glass of sherry wine

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