Ox Tail, Stewed

Ingredients

• Place tail in pan
• 1 tablespoon flour
• 1 teaspoon salt
• 4 teaspoon pepper
• 2 breakfastcupfuls of water
• 1 turnip
• 1 carrot

Method

1. 1

   Cover tail with cold water, bring to boil, strain off water, wash, and dry.

2. 2

   Rub pieces with flour, salt, and pepper.

3. 3

   Fry in hot dripping until browned, then add chopped onion, water, and ketchup.

4. 4

   Stew slowly for 1.5 hours, adding turnip and carrot for the last hour.

Nutrition per serving

Estimated from matched ingredients across 4 servings.

As published

This recipe was extracted from Tried favourites cookery book (1909) by Kirk, E. W. Mrs, page 57. The excerpt below is the record exactly as published.

Ox Tail, Stewed. Place tail in pan, cover with cold water. Bring to boil ; strain off water. Wash in warm water, joint, large joints cut in two, dry pieces well. Mix in plate 1 tablespoon flour, 1 teaspoon salt, 4 tea- spoon pepper rub each piece over with mixture. Put into pan a tablespoonful of dripping, allow to get quite hot, then fiy pieces all round till "hrown ; lift them out ; pour out fat ; return pieces to pan with onion chopped up, and 2 breakfastcupfuls of water and a little ketchup, and stew slowly for 1| hours. Cut up 1 turnip and 1 carrot

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