1082. BRAISED OXTAIL with BACON, VEGETABLES and PICKED WALNUT

serves 4


1 oxtail
1 oz butter
2 carrots
2 onions
1 turnip
1 rasher of streaky bacon
potato for garnish
salt & pepper to taste
1/2 pint beef stock
pickled walnut
gherkin

Thoroughly wash the tail, and divide it into four inch (10cm) lengths. Melt the butter in a casserole, and fry the pieces in it until nicely browned. Peel and cut into the slices the carrots, turnip and onions, and put them in the bottom of the casserole. On this put the rasher of bacon, and lastly the meat and seasoning. Pour over all the stock and braise as slowly as possible until the meat is cooked thoroughly, which will take two hours.

Garnish the whole dish with a little chopped pickled walnut and gherkin just when ready to serve.


courtesy of: Home Cookery Illustrated, 1955