Ox Tails à la Bourgeoise
archive.org
4 of 12 items checked · 5 aisles
Produce
- Checked by You
- Checked by You
Meat & Poultry
Dairy & Eggs
Pantry / Durable
- Checked by You
Spices & Seasoning
- Checked by You
Archive recipe
A historic Creole dish of ox tails, onions, carrots, turnip and green peas. Adapted from Ox Tails à la Bourgeoise, from The Picayune's Creole Cook Book (1910).
Adapted from Ox Tails à la Bourgeoise, in The Picayune's Creole Cook Book (1910), preserved in the Open Recipe Archive's Louisiana Creole Kitchen collection and marked public domain. The method is condensed from the original and the quantities are restated in modern units; see the archive record at https://github.com/AdamBouhmad/open-recipe-archive/blob/main/collections/louisiana-creole/recipes/ox-tails-la-bourgeoise.md.
The dish
4 of 12 items checked
archive.org
4 of 12 items checked · 5 aisles
Cut the ox tails into pieces of three or four inches in length
Chop two onions fine, and put the whole into a saucepan with a tablespoonful of butter
Let them brown a little and add two large carrots, cut into dice, and one turnip cut the same way
Brown these with the ox tails
Add one-half inch of ham, well chopped and let it brown, and then add two sprigs of thyme and one bay leaf and one clove of garlic, chopped very fine
Let these ingredients all brown about two minutes over a hot fire
Then add one glass of Sherry wine or water
Let all brown two minutes longer, and add one pint of consommé or boiling water
Season again to taste, and add a half can of green peas
Let all boil until the ox tails are tender to the touch, and serve hot
Adapted from Open Recipe Archive · The Picayune's Creole Cook Book (1910; archive record marked public domain). View a published recipe at Internet Archive (opens in a new tab)