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Boiled ox tongue
1 ox tongue
pinch of salt
2 carrots, peeled
2 onions, peeled
4 whole cloves
30 ml chopped mixed herbs
Wash tongue thoroughly and place in a saucepan. Add salt, whole carrots,
whole onions, cloves and herbs, and cover with water. Simmer gently for two
hours, or until tender. Lift out of sauce and carefully pull off skin. Cut
into thin slices before serving.
Cold tongue with muscadel sauce
1 pickled beef tongue
water
2 bay leaves
1 carrot, sliced
1 onion, unpeeled and sliced
4 sprigs parsley
MUSCADEL SAUCE
125 g dried apricots, sliced
250 ml muscadel
50 ml wine vinegar
1 orange, juice and rind
1 small onion, finely chopped
1 clove garlic, crushed
50 ml redcurrant jelly
salt and freshly ground black pepper
Place the tongue in a large saucepan and cover with water. Add the bay
leaves, carrot, onion and parsley and bring to the boil. Reduce the heat and
simmer for 3 hours, or until skin peels away easily. Remove tongue from the
saucepan and allow to cool. Peel away the skin and clean the base of the
tongue, making sure that small bones and gristle have been removed. Slice
and serve with muscadel sauce.
MUSCADEL SAUCE: Soak the dried apricots (or use 4 fresh apricots, sliced) in
muscadel for 2 hours or overnight. Heat the vinegar and orange juice in a
medium saucepan and simmer the onion and garlic until tender. Add the
apricots, muscadel, jelly and orange rind and bring gently to the boil. Boil
for 5 minutes, remove from the heat, season and cool.
Pressed pickled tongue
2 kg pickled tongue
1 onion, quartered
1 large carrot, cut in thick chunks
1 stalk celery, chopped
2 ml coarsely milled black pepper
2 whole cloves
bouquet garni (thyme, parsley and bay leaf)
Place all ingredients in a saucepan and cover with cold water. Bring to
boil, covered, and skim off scum. Simmer very gently - water should just
shiver and occasionally bubble - for about 3 hours, or until a skewer goes
in easily. Taste water after first 30 minutes and start again with fresh
water if it is very salty. When cooked, leave in liquid until cool enough to
handle. Peel off skin and discard any small bones or gristle at thick end.
Push tongue into a round, straight-sided dish or loosed-based cake pan just
large enough to hold tongue coiled up. Cover a circle of cardboard with foil
and place on top of tongue, or use bottom of cake pan. Weight with heavy
chains or a clean brick and refrigerate until chilled. Turn out, slice
thinly and serve with vinaigrette vegetables and horseradish cream
Festive ox tongue
1 fresh ox tongue
2 onions, coarsely chopped
1 lemon
2 bay leaves
6 whole peppercorns
2 whole cloves
2 sprigs parsley
SAUCE
30 ml butter
30 ml cake flour
250 ml chicken stock
1 small lemon, juice and rind
2 ml ground cinnamon
5 ml mustard powder
65 ml sweet sherry
250 ml prunes, stoned and chopped
125 ml seedless raisins
125 ml almond slivers (optional)
sugar to taste
salt and freshly ground black pepper to taste
Place the tongue, onions, lemon and other seasonings in a large saucepan.
Cover with cold water and bring to the boil. Simmer gently until tender and
cooked, about three to four hours. Cool slightly, remove the skin and slice
thinly. Set aside. Melt the butter and stir in the cake flour. Heat for
about one minute while stirring. Remove from the stove and stir in the
chicken stock. Heat while stirring until the sauce come to the boil and
thickens. Add the remaining ingredients and bring to the boil once more. Add
the sliced tongue, cover and simmer very slowly for about 30 minutes. Stir
every now and then to prevent the mixture from burning. (The tongue can also
be baked in the oven.) Serve with mashed potatoes and buttered French beans.
Curry oxtail stew
1.5 kg oxtail
30 ml curry powder
4 cloves
4 peppercorns
1 bay leaf
250-500 ml meat stock
1 small onion, sliced
1 carrot, chopped
1 turnip, chopped
butter
30 ml cake flour
Cut the oxtail into joints and wash thoroughly.
Place meat in a heavy saucepan and add the spices and boiling water.
Simmer for three to four hours, adding more stock when necessary.
After two hours add salt, pepper, onion, carrot and turnip.
Remove spices and skim off as much fat as possible.
Melt the butter in a pan, add the cake flour and fry until brown.
Add the flour mixture to the meat and gravy in the saucepan and stir until
the gravy thickens.
Simmer for 15 minutes.
Serve with rice or mashed potatoes.
Tomato oxtail
1 oxtail, cut into joints
7 ml salt
4 black peppercorns
2 bay leaves
2 sprigs fresh thyme
250 ml meat stock
820 g tomatoes, chopped
15 ml lemon juice
18 pickling onions
3 celery sticks, sliced
2 cloves garlic, crushed
15 ml cooking oil
30 ml chopped parsley
200 g baby carrots
1. Cut tail through the joints and remove excess fat. Place in a heavy-
based saucepan and sprinkle salt over the meat. Add peppercorns, bay leaves
and thyme. 2. Heat meat stock, tomatoes and lemon juice together, add baby
carrots and add to the meat. Bring to the boil, cover with a lid, lower heat
and simmer for 2 1/2 to 3 hours or until the meat is tender. 3. Cut a cross
on the base of the onions, to keep the shape, and sauté with the celery and
garlic in heated cooking oil. Remove vegetables from oil and add to meat.
Simmer for another 20 to 30 minutes. 4. Sprinkle chopped parsley over. Serve
with rice or pasta.
Oxtail ragout
1 kg oxtail, cut into pieces
65 ml flour
salt and freshly ground black pepper
15 ml oil
2 rashers bacon, chopped
1 small onion, peeled
6 whole cloves
2 cloves garlic, peeled
2 carrots, peeled and quartered lengthways
375 ml beef stock
410 g tomato purée
1 parsnip, peeled and quartered lengthways
1 leek, thickly sliced
1. Place oxtail in a large saucepan, cover with water and bring to the boil.
Reduce heat and simmer for 10 minutes. Skim any froth from the surface with
a spoon, drain meat and leave to cool. Pat dry with paper towelling. 2.
Preheat oven to 160 ºC. Put flour, salt and pepper in a large plastic bag,
place oxtail in bag and shake to coat with flour. 3. Heat oil in a large
frying pan, add bacon and cook over medium heat for 3 minutes, stirring
frequently. Remove from pan. 4. Add oxtail and cook over medium heat for 2
to 3 minutes or until browned. Transfer to casserole dish. 5. Add bacon,
onion studded with the cloves, garlic and half the carrot. Stir in stock and
tomato purée. Cover and bake in oven for 3 hours. 6. Add remaining carrot,
parsnip and leek. Cook for a further 30 to 40 minutes, or until vegetables
are tender.
Oxtail Potjie
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probably the tastiest potjie recipe
INGREDIENTS
500g Oxtails cut 2 inches thick pieces
10 slices Bacon cut in 1 inch pieces
½ cup Flour seasoned with salt and pepper
1 litre beef stock
1 can tomato paste
1 Bay leaf
6 black peppercorns
1 bouquet garni
6 large leeks, chopped coarsely
2 large onions, chopped coarsely
6 large carrots, chopped coarsely
20 button mushrooms
1 cup red wine
½ cup sherry
½ cup cream
2 tablespoons butter
2 tablespoons olive oil
2 tablespoons crushed garlic
METHOD
1. Dry oxtails with paper towel.
2. Put seasoned flour in a Ziplock bag, then add the Oxtail and shake to
coat with flour.
3. Heat butter and olive oil and sauté bacon pieces.
4. Remove bacon and brown Oxtail in resulting fat, remove and drain.
5. Finely dice 4 of the carrots. Coarsely chop the onions and the leeks.
6. Add the finely diced carrots, leeks, onions and sauté until softened
7. Add Oxtail, bacon, bouquet garni, bay leaf, peppercorns, garlic, tomato
sauce, red wine, sherry.
8. Bring slowly to a boil and cook slowly for 3 - 4 hours.
9. 1 hour before serving cut the remaining carrots into 1 inch pieces, add
them and mushrooms and continue cooking slowly.
10. Just prior to serving, add cream and stir in.
11. If you want to thicken the sauce mix some cornstarch with the cream
before adding.
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