Oxtails

Ingredients

• Oxtails
• a slice or two of ham or bacon
• two or three carrots
• three or four onions
• a bouquet
• some peppercorns
• sufficient stock

Method

1. 1

   Cut oxtail into pieces, soak for 2 hours, blanch for 15 minutes, rinse, and trim.

2. 2

   Layer in a stew pan with ham, vegetables, and stock.

3. 3

   Simmer for 2 hours, then serve garnished with vegetables.

As published

This recipe was extracted from The "Queen" cookery books: Entrees (1901) by S. Beaty-Pownall, page 54. The excerpt below is the record exactly as published.

Oxtails, to prepare. — Oxtails, and equally, of course, calf’s tails, may be made into very nice dishes, thus : Cut the tail into neat pieces and soak it for two hours, then blanch it in boiling water for fifteen minutes ; rinse it well in cold water, drain, and trim it. Now lay into a stew pan a slice or two of ham or bacon and some veal or beef trimmings, with two or three carrots, three or four onions (one stuck with three cloves), a bouquet, and some peppercorns, lay the tail on this, covering it with a sheet of well buttered paper, and pour in sufficient stock

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