Queues de Bceuf k PAIsacienne

Ingredients

• I ox-tail
• 4 07. bacon or ham trimmings
• a small bouquet garni
• stock
• small smoked and boiled sausages for garnish
• 2 oz. butter
• i small onion sliced
• I small glass Cognac
• demi-glace sauce
• seasoning

Method

1. 1

   Cut the ox-tail into joints about 2 inches long, soak them in lukewarm water for an hour, drain, and fry carefully in a braising-pan with butter, bacon, onion, and herbs.

2. 2

   Add the brandy, season, and cook covered with stock in the oven for about an hour.

3. 3

   Remove fat, strain liquor, reduce it with the sauce, and add to the ox-tail, finishing cooking in the sauce until tender.

As published

This recipe was extracted from Recherché entrées (1907) by Charles Herman Senn, page 43. The excerpt below is the record exactly as published.

Queues de Bceuf k PAIsacienne. (Braised Ox-tail t I'Alsacienne.) I ox-tail, 4 07. bacon or ham trimmings, a small bouquet garni, stock, small smoked and boiled sausages for garnish, 2 oz. butter, celery root, i small onion sliced, I small glass Cognac, demi-glace sauce, seasoning

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