Ox-tail Stew

Ingredients

• Cut the Ox-tail into joints
• a carrot
• a turnip
• an onion
• three sticks of celery
• pepper
• salt
• enough broth or second stock to cover the pieces of Ox-tail

Method

1. 1

   Trim fat from the ox-tail joints and soak in cold water.

2. 2

   Place in a stewpan with sliced carrot, turnip, onion, herbs, and celery.

3. 3

   Season and add broth to cover.

4. 4

   Simmer for 3-4 hours until tender.

5. 5

   Remove large joints, keep hot, boil and strain the broth for sauce.

Nutrition per serving

Estimated from matched ingredients across 4 servings.

As published

This recipe was extracted from Mrs. Roundell's Practical cookery book (1898) by Roundell, Charles Mrs, page 117. The excerpt below is the record exactly as published.

pepper and a little salt, and mix all well together with a wooden spoon. Shape the mixture into a roll, tie it up in a cloth, fastening the ends tightly, and boil it for three hours. When cold, glaze the roll. It is good sliced for sandwiches on a journey. In this case, mustard should be mixed with the butter spread on the sandwiches, and, if the mustard has been mixed with water in which horseradish has been boiled, it will be found an improvement. Ox-tail. — Cut the Ox-tail into joints; use only the large ones for the dish, and reserve the small joints for the sauce. Trim away the fat from the upper joints of the tail, and let all the joints lie for a short time in cold water to get rid of any blood. Put the joints in a stewpan with a carrot, a turnip, and an onion, all sliced, a bouquet of herbs, and three sticks of celery. Season with pepper and salt, add enough broth or second stock to cover the pieces of Ox-tail

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