Ox head: Difference between revisions

From Cookipedia
Jump to: navigation, search
No edit summary
No edit summary
 
(5 intermediate revisions by the same user not shown)
Line 3: Line 3:
|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
}}
}}
<!-- /seo -->
{{Template:AdvancePreparation}}
==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.


<!-- /seo -->
{{Template:AdvancePreparationIcon}}
{{Template:CookTools}}
<div class="right_imgs" style="float: right; width: 320px;">
{{recipesummary
{{recipesummary
|TotalCalories = 2192
|TotalCalories = 2192
Line 24: Line 28:
  |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]]
 
}}
}}
</div>
</table>
==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


{{RecipeLine}}
{{RecipeLine}}
Line 79: Line 76:
[[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]]
</code><!-- /footer hashtags -->

Latest revision as of 11:02, 9 April 2024

This recipe requires preparation in advance!

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.


Ox head
Electus
Food in England - Dorothy Hartley
Servings:8
Calories per serving:274
Ready in:28 hours
Prep. time:24 hours
Cook time:4 hours
Difficulty:Difficult
Recipe author:Chef
First published:21st January 2013

Best recipe review

Those were the days...

4/5

..my friend, we thought they'd never end.

Paul R Smith

Ingredients

Printable 🖨 shopping 🛒 list & 👩‍🍳 method for this recipe

Method

  1. Get this prepared by the butcher, who will send it to you split in two.
  2. Lay it in strong salty water overnight and rinse under a briskly running tap til thoroughly clear. The tongue should be salted separately.
  3. Put the head into a pan with water to cover, a few peppercorns, salt ,a bunch of herbs , and vegetable trimmings.
  4. Simmer till the bones and meat all fall to pieces, then drain into a basin.
  5. Take out every scrap of bone and gristle and chop the meat finely, sprinkling with powdered herbs and pepper.
  6. Press into a mould set with a weight on top, and turn out when cold.
  7. Garnish with parsley and serve with pickles and roast potatoes.
  8. 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

Randomly pick another recipe 🍴

Discover Cookipedia's Culinary Creations on Pinterest

Explore the vibrant world of Cookipedia through our Pinterest page! We've curated a stunning collection of recipes that highlight the beauty of home-cooked dishes. It's the perfect way to visually navigate our extensive recipe library and get inspired by the flavours we’ve shared over the years. Dive in and discover your next favorite meal—one picture at a time!

#oxhead #bones #unusualrecipes

Retrieved from ‘https://www.cookipedia.co.uk/wiki/index.php?title=Ox_head&oldid=269761’