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|title=Ox head a beef recipe  
|title=Ox head a beef recipe  
|titlemode=replace
|titlemode=replace
|keywords=Ox head recipe Beef recipes from The cook's Wiki
|keywords=#oxhead #bones #unusualrecipes
|hashtagrev=032020
|description=This recipe for cooking an ox head comes from the marvelous book: :Cookbook: Food In England. I only add it for a bit of fun because I can't image that
|description=This recipe for cooking an ox head comes from the marvelous book: :Cookbook: Food In England. I only add it for a bit of fun because I can't image that
}}
}}
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==Ox head==


This recipe for cooking an ox head comes from the marvelous book: [[:Cookbook: Food In England]]


I only add it for a bit of fun because I can't image that you would be able to obtain a complete ox head very easily.
Our local Sainsbury's doesn't stock them.


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{{Template:AdvancePreparationIcon}}
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{{recipesummary
{{recipesummary
|TotalCalories =  
|TotalCalories = 2192
|PortionCalories =  
|PortionCalories = 274
|DatePublished=21st January 2013
|DatePublished=21st January 2013
|Author=Chef
|Author=Chef
|ImageComment = Food in England - Dorothy Hartley
|ImageComment = Food in England - Dorothy Hartley
  |Servings = Serves 8
  |Servings = 8
  |Difficulty = 3
  |Difficulty = 3
  |TotalTime = 28 hours
  |TotalTime = 28 hours
  |PrepTime = 24 hours
  |PrepTime = 24 hours
  |CookTime = 4 hours
  |CookTime = 4 hours
  |Image = [[Image:Food In England.jpg|300px|alt=Electus]]
  |Image = [[Image:Food In England.jpg|thumb|middle|none|alt=Electus]]
 
}}
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==Ox head==
<table class="wikitable" style="vertical-align: text-top; display: inline-table; margin: 1em 0em 1em 1em; background-color: #f7F7F7; width: 290px">
<tr><td colspan="2" style="text-align: center; background-color: #f7F7F7">
 
<span class="review"><span class="reviewHeader">
====Best recipe review====
</span>
''<span class="reviewTitle">Those were the days...</span>''


This recipe for cooking an ox head comes from the marvelous book: [[:Cookbook: Food In England]]
<span style="line-height:180%"><span style="font-size:180%;"><span class="reviewScore">4</span>/5 </span>


I only add it for a bit of fun because I can't image that you would be able to obtain a complete ox head very easily.
<span class="reviewDesc">..my friend, we thought they'd never end.</span>


Our local Sainsbury's doesn't stock them.
<span class="reviewAuthor"> [[User:PSmith|Paul&nbsp;R&nbsp;Smith]] </span></span>
</tr></td>
</table>


{{RecipeIngredients
{{RecipeIngredients
| 1 ox head
| 1 ox head
| A few [[peppercorns]]
| A bunch of fresh [[herbs]]
}}
}}
===Method===
===Method===
{{RecipeMethod
{{RecipeMethod
|Get this prepared by the butcher, who will send it to you split in two.
| Lay it in strong salty water overnight and rinse under a briskly running tap til thoroughly clear. The tongue should be salted separately.
|Put the head into a pan with water to cover, a few peppercorns, salt ,a bunch of herbs , and vegetable trimmings.
| Simmer till the [[bones]] and meat all fall to pieces, then drain into a basin.
| Take out every scrap of bone and gristle and chop the meat  finely, sprinkling with powdered herbs and pepper.
| Press into a mould set with a weight on top, and turn out when cold.
| Garnish with parsley and serve with pickles and roast potatoes.
| The broth, strained and boiled with oatmeal, onions, or a strongly flavoured vegetable such as celery, makes a meaty soup.
}}
}}


Get this prepared by the butcher, who will send it to you split in two.  Lay it
''Note'':  Be sure you put the  remnants, [[bones]], vegetables, etc., out for the fowls to pick clean.  There is enough miscellaneous picking on an ox-head to keep an industrious hen busy for hours
 
in strong salty water overnight and rinse under a briskly running tap til
 
thoroughly clear. The tongue should be salted separately.
 
Put the head into a pan with water to cover, a few peppercorns, salt ,a bunch
 
of herbs , and vegetable trimmings.  Simmer till the [[bones]] and meat all fall
 
to pieces, then drain into a basin. Take out every scrap of bone and gristle
 
and chop the meat  finely, sprinkling with powdered herbs and pepper.
 
Press into a mould set with a weight on top, and turn out when cold.
 
Garnish with parsley and serve with pickles and roast potatoes.  the broth,
 
strained and boiled with oatmeal, onions, or a strongly flavoured vegetable
 
such as celery, makes a meaty soup.
 
''Note'':  Be sure you put the  remnants, [[bones]], vegetables, etc., out for
 
the fowls to pick clean.  There is enough miscellaneous picking on an ox-head
 
to keep an industrious hen busy for hours


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[[Category:Boiled or simmered]]
[[Category:Boiled or simmered]]
[[Category:Unusual recipes]]
[[Category:Unusual recipes]]
<!-- footer hashtags --><code 'hashtagrev:12032020'>[[Special:Search/oxhead|#oxhead]] [[Special:Search/bones|#bones]] [[Special:Search/unusualrecipes|#unusualrecipes]]
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