Ox-Tail with Cauliflower

Ingredients

• two ounces of butter
• one large carrot
• a sliced onion
• twelve peppercorns
• a bay-leaf
• a pint of Madere sauce
• a large cauliflower
• finely-chopped parsley
• season with salt
• season with pepper

Method

1. 1

   Cut the ox-tail into sections, blanch in salted water, cool and drain.

2. 2

   Melt butter in a braising-pan, fry the ox-tail with salt and pepper.

3. 3

   Add carrot, onion, bacon, peppercorns, and bay-leaf.

4. 4

   Pour off butter, moisten with Madere sauce, and cook covered in the oven for 1.5 to 2 hours.

5. 5

   Cook cauliflower in salted water.

6. 6

   Dish ox-tail, sauce over, place cauliflower in the center, sprinkle with parsley, and pour butter over.

As published

This recipe was extracted from The new century cookery book (1901) by Charles Herman Senn, page 241. The excerpt below is the record exactly as published.

- tail with Cauliflower). — Cut a good-sized ox-tail into sections, blanch the pieces in slightly-salted water, cool and drain them thoroughly on a cloth. Melt about two ounces of butter in a braising- pan, when hot put in the ox-tail, season with salt and pepper and fry them over a quick fire for some minutes, now add one large carrot cut into slices, a sliced onion, a few slices of lean bacon, twelve peppercorns and a bay-leaf. Fry a little longer, so as to blend the vegetables. Pour off the butter, moisten with a pint of Madere sauce (No. 237 a), and cook in the oven (pan covered) from one and a half to two hours, or till the meat is quite tender. Meanwhile cook a large cauliflower (previously trimmed and washed) in salted water. Dish the ox-tail pieces on a round dish, sauce over carefully, put the centre part of the cauliflower in the centre of the dish, and place the smaller parts around it. Sprinkle with finely-chopped parsley

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