Ox Joints En Casserole
A historical recipe from Fifty-two Sunday dinners, by Elizabeth O. Hiller (1913).
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A historical recipe
Fifty-two Sunday dinners: A book of recipes, by Elizabeth O. Hiller (1913). Project Gutenberg eBook #31534.
From an old book: a historical recipe, not current advice. Its methods, additives and storage may be unsafe by today's standards.
Ingredients 4 ingredients
- three slices onion
- two cups of Brown Stock
- one-half tablespoon salt
- one cup each carrot
Method
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- Separate ox-tails at joints, parboil five minutes;
- then rinse thoroughly.
- Sprinkle with salt, pepper, and dredge with flour.
- Melt one-fourth cup butter in frying pan, add three slices onion and joints, sauté until joints are well browned.
- Remove joints and onion;
- to fat add one-fourth cup flour, brown slightly, stirring constantly.
- Add slowly two cups of Brown Stock, or water and a large can of tomatoes.
- Add one-half tablespoon salt and one-fourth teaspoon pepper.
- Turn into an earthen casserole, or Dutch oven, cover, place in oven and simmer slowly three to four hours.
- Add more moisture if necessary.
- Remove joints, strain liquor, return joints to liquor, add one cup each carrot and turnip cut in straws and parboiled in boiling, salted water ten minutes, and set in oven to complete cooking.
- Serve in Casserole or in a deep platter surrounded with a border of boiled rice.
Plating
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