Queue de Boeuf a la Matelote

Ingredients

• Cut the ox tail at each joint
• water
• a little brown roux with butter
• a spoonful of salt
• a glass of wine
• peppercorns
• a few small onions
• a bunch of sweet herbs
• a spoonful of capers or anchovy sauce

Method

1. 1

   Stew the ox tail gently in the oven with water until tender.

2. 2

   Make a brown roux with butter and mix with the liquor from the stewpan.

3. 3

   Place the joints in this with boiled onions, wine, herbs, peppercorns, and salt.

4. 4

   Cook slowly for another hour, strain the sauce, and pour over the tail.

As published

This recipe was extracted from The profession of cookery, from a French point of view (1894) by Lucy H. Yates, page 67. The excerpt below is the record exactly as published.

Queue de Boeuf a la Matelote. Cut the ox tail at each joint, stew gently in the oven with water till quite tender. Make a little brown roux with butter and flour, and mix a little of the liquor from the stewpan with it. Place the joints of ox tail in this and a few small onions previously boiled in water; add a 2o6 ADDENDUM. glass of wine; a buncli of sweet herbs, a clove, peppercorns, and a spoonful of salt. Cook slowly another hour, take out the pieces of tail, put them on a dish, and arrange the onions round them; strain the sauce, and add a spoon- ful of capers or anchovy sauc

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