Difference between revisions of "Ox head"

From Cookipedia

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|title=Ox head a beef recipe  
 
|title=Ox head a beef recipe  
 
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|keywords=Ox head recipe Beef recipes from The cook's Wiki
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|keywords=#oxhead #bones #unusualrecipes
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|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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===Method===
 
===Method===
 
{{RecipeMethod
 
{{RecipeMethod
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|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.
 
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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]]
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Revision as of 16:13, 15 December 2019

This recipe needs advance preparation!

Ox head
Difference between revisions of
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

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.


Ingredients

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

  • 1 ox head

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

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#oxhead #bones #unusualrecipes
https://www.cookipedia.co.uk/recipes_wiki/Ox_head