Difference between revisions of "Ox head"
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|title=Ox head a beef recipe | |title=Ox head a beef recipe | ||
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|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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+ | |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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− | + | ''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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Revision as of 16:13, 15 December 2019
This recipe needs advance preparation!
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
- 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.
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