Stewed Ox Tail (Queue de Boeuf en Ragout)

Ingredients

• 1 ox tail
• 1 pt. brown stock
• A piece of carrot
• and turnip
• 1 onion
• A small bunch of herbs
• 2 oz. flour
• 2 oz. fat bacon or clarified dripping
• Salt
• Pepper
• Juice of 1 lemon
• Fancy shapes of carrot and turnip

Method

1. 1

   Wash the tail, cut it at the joints into 2-inch lengths, and trim away all superfluous fat.

2. 2

   Put the pieces into a saucepan with cold water to cover, add a little salt, and bring to the boil.

3. 3

   Boil for ten minutes, then strain and rinse the pieces.

4. 4

   Dry them well and coat with flour.

5. 5

   Melt the bacon fat in a stewpan; when hot, fry the tail until brown.

6. 6

   Add vegetables, herbs, stock, and seasoning.

7. 7

   Cover and cook slowly until tender.

8. 8

   Lift the pieces onto a hot dish, skim the sauce, add lemon juice, and strain over the tail.

9. 9

   Garnish with cooked carrot and turnip shapes.

Nutrition per serving

Estimated from matched ingredients across 4 servings.

As published

This recipe was extracted from Cookery for every household (1914) by Florence B. Jack, page 351. The excerpt below is the record exactly as published.

Stewed Ox Tail (Queue de Boeuf en Ragout) 1 ox tail. 1 pt. brown stock. A piece of carrot and turnip. 1 onion. A small bunch of herbs. 2 oz. flour. 2 oz. fat bacon or clari- fied dripping. Salt. Pepper. Juice of \ lemon. Garnish. Fancy shapes of carrot and turnip. Wash the tail, cut it at the joints in 2-inch lengths and trim away all superfluous fat. Put the pieces into a saucepan with cold water to cover them, add a little salt and bring to the boil. Boil for ten minutes, then strain and rinse the pieces of tail. Dry them well and coat them with the flour. Melt the bacon fat or dripping in a stewpan ; when smoking hot put in the tail, and fry it a nice brown colour on all sides. Add some small pieces of vegetables for flavouring, the bunch of herbs, stock and seasoning. Cover the saucepan and cook slowly at the side of the fire or in the oven, skimming if necessary. When the tail is tender, lift the pieces on to a hot dish ; skim the sauce, add the lemon juice and strain through a fine strainer over and round the tail. Garnish with fancy shapes of carrot and turnip which have been cooked separately and serve very hot. Potato balls or potatoes ft la duchesse would be a nice accompaniment. Note. — A glass of sherry or claret may be added to this stew if liked, and a small piece of beef or ox kidney may be cut up and stewed along with the ox tail. Instead of carrot and turnip, green peas, French beans, sprigs of cauliflower, &c., may be used as a garnish. Time to stew, 3 to 4 hours. Sufficient for 3 or 4 persons. Probable cost, 2s. 879. Fried Ox Tail with Tartare Sauce (Queue de Boeuf k la Tartare) 1 cooked ox tail. A little flour. 1 egg. 1 table-sp. salad oil. Seasoning. Bread-crumbs. Tartare sauce. Prepare and blanch an ox tail as in last recipe, cutting it in short lengths. Then cook it in stock until tender, drain, and allow the pieces to cool. Or, the remains of an ox tail which has been used for soup may be employed for the purpose. Dry the pieces well and coat them lightly with flour. Mix the salad oil and seasoning with an egg on a plate, and egg and bread-crumb the pieces of tail. Then fry them in boiling fat to a nice brown colour. Drain well and serve them on a hot dish garnished with parsley. Serve tartare sauce (Recipe 759) separately. 880. Ox Tongue, To Pickle Choose a nice fresh tongue with a smooth skin and prepare it carefully. Wash and scrape it thoroughly until all the slimy substance is removed, then rinse in fresh cold water and dry. Trim away some of the root, gristle, and superfluous fat, and rub the tongue well with common salt, being particular to go over every part. Now set it aside and let it drain for several hours, or overnight. Prepare some pickle as directed in Recipe 861, and when cool strain it over the tongue. The tongue must be completely covered with the liquid (see General Directions for Pickling, p. 219). Allow it to soak for at least a week ; from 10 to 12 days will be better if the tongue is liked well salted. 881. Ox Tongue, To Cook (Langue de Bceuf) When choosing an ox tongue, select one with a smooth skin, as a very rough skin is a sign of age. A tongue fresh from the pickle need not be soaked unless it has been very much salted, then an hour or two in cold water will be sufficient. A tongue that has been smoked for some time may require at least 12 hours’ soaking, and the water should be changed once or twice during this time. After soaking, wash the tongue well, trim it neatly at the root, and skewer it into shape. Put a tongue fresh from pickle into lukewarm water, a smoked SIMPLE AND SAVOURY MEAT DISHES 223 tongue into cold water. Bring it slowly to the boil and skim well. Then add a bunch of herbs, and, if liked, a few pieces of vegetable for flavour- ing. Draw the saucepan to the side of the fire and allow the tongue to simmer very slowly until tender. The time required will depend upon the size of the tongue and also upon whether it has been smoked or not. A small unsmoked tongue will take from 2 to 2\ hours and a large one an hour or so longer. A small smoked tongue will require at least 3 hours and a large one from 4 to 5 hours. The cooking must be carried on very slowly, and the water skimmed whenever necessary. When the tongue is tender, take it up, plunge it into cold water, so that the skin will come away more easily, and skin it carefully. Ox Tongue, To Serve Hot If the tongue is to be eaten hot, cover it with greased paper after skinning and reheat it in the oven for a few minutes. Then brush it over with liquid glaze, or sprinkle it with browned bread- crumbs. Place it on a hot dish and garnish with thin slices of lemon and sprigs of parsley ; or, if preferred, with small bunches of any cooked vege- table that is in season. A good sauce may be poured round it or served separately. Ox Tongue, To Serve Cold If the tongue is to be eaten cold, after skimming truss it into shape on a board by fastening it down at root and tip with fine skewers. When cold, take it up, trim some of the fat from the root and glaze it (see p. 210). Fix a paper frill round the Ox Tongue root and garnish with sprigs of fresh green parsley. Or, the tongue may be made more decorative by piping it with some fresh butter put through a forcing bag. Aspio jelly may be used as a garnish. 882. Ox Tongue in Jelly (Langue de Bcsuf a la Gel6e) Take a cooked ox tongue and while still hot skin and trim it carefully. Roll it into a round shape and pack it tightly into a round cake tin or special mould. Then fill up with some melted meat jelly and allow the whole to set. When quite cold, turn out in a nice round shape and garnish with parsley or watercress. 883. Braised Ox Tongue (Langue de Bceuf Braisee) 1 fresh ox tongue. Flavouring vegetables. 2 oz. dripping or bacon fat. A little flour. A small bunch of herbs. Juice of 1 lemon

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