Ox Tail Stew à la Mexicaine

Ingredients

• 2 ox tails
• 1 ounce butter
• 2 fine-cut onions
• 1 clove of bruised garlic
• 1 fine-chopped green pepper
• 1 fine-cut carrot
• 1 tablespoonful salt
• 1 teaspoonful pepper
• 1 quart fine-cut string beans
• 3 peeled sweet potatoes
• 3 large peeled potatoes
• Yt pint fine-cut white turnips
• Yt pint small white onions

Method

1. 1

   Cut ox tails into 2-inch lengths, scald in boiling water, and cool.

2. 2

   Melt butter, add onions, garlic, green pepper, and carrot; cook for 6 minutes.

3. 3

   Season ox tails and add to the saucepan, stir and cook for 10 minutes.

4. 4

   Cover with boiling water and cook for 2.5 hours.

5. 5

   Cook string beans, then add to the ox tails along with sweet potatoes, large potatoes, turnips, and onions.

6. 6

   Cook until done.

7. 7

   Thicken with butter and flour mixture, add broth, and serve.

Nutrition per serving

Estimated from matched ingredients across 6 servings.

As published

This recipe was extracted from European and American cuisine (1914) by Lemcke, Mrs. Gesine Knubel, page 179. The excerpt below is the record exactly as published.

Ox-tall Stew & la Mexicaine.— Cut 2 ox tails into 2-inch lengths, scald in boiling water, and cool in cold water. Melt 1 ounce butter in a saucepan, add 2 fine-cut onions, 1 clove of bruised garlic, 1 fine-chopped green pepper without the seeds, 1 fine-cut carrot, cook 6 minutes ; season the ox tails with 1 tablespoonful salt, 1 teaspoon- ful pepper ; mix well with the seasoning, add to the saucepan, stir and cook 10 minutes ; then cover with boiling water, cover and cook 2V9 hours. Put 1 quart fine-cut string beans with boiling water and 1 teaspoonf ul salt over the fire, cook 30 minutes ; then drain, add them to the ox tails, add 3 peeled sweet potatoes cut into quarters, 3 large peeled potatoes cut also in quarters, Vt P^^t fine-cut white tur- nips, Yt pint small white onions, cover and cook till done. Then melt 1 tablespoonful of butter in a saucepan with 1 tablespoonful flour, stir and cook 2 minutes ; add lYs cupful of the ox-tail broth, cook a few minutes ; then add it to the stew, and serve. In place of butter the Spanish people take oil. Stewed Ox Tails with Cabbage.— Gut 2 ox tails at the joints into 3-inch lengths ; place in a saucepan, cover with boiling water, let remain 5 minutes, then drain ; pour fresh cold water over« BEEF. 267 and when oold remoTe and drain again. Place a saucepan with 2 onnoes fine^cnt larding pork and 2 ounces fine-cut raw ham over the firO) add 1 fine-out carrot, 2 fine-cut onions, cook and stir 6 minutes ; then put in the ox tails, season with 1 even tablespoonf ul salt, Y^ even tablespoonful pepper, cover with white broth, and add a bouquet ; cover and cook slowly 8 hours. Bemove the ox tails to a clean sauce- pan, strain the broth over, and keep warm on side of stove. Melt 2 ounces butter in a saucepan, add ly^ tablespoonful flour, stir a few minutes ; add 3 cupfuls broth from the ox tails, 1 teaspoonf ul beef extract, cook 5 minutes ; season with V4 teaspoonf ul pepper

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