Haricot of Ox Tails

3 Oxtails
1.7lt (3 pints) Water
3 Potatoes
2 Carrots
2 Onions
2 Small White Turnips
3 tbsp Butter
3 tbsp Flour
Salt and Pepper, to taste

Cut the tails in pieces about 10cm (4 inch) long.
Cut the onions very finely and the carrots, turnips and potatoes into large cubes.
Place the butter, meat and onion in the saucepan and fry, stirring constantly, until the onions are a golden brown.
Add the flour and stir for a further two minutes.
Add the water and when it comes to a boil, skim carefully.
Return to a simmer.
After it has been cooking one hour, add the carrots and turnips.
Cook further hour and then add the salt, pepper and potatoes.
Simmer for a further twenty minutes.
Heap the vegetables in the centre of a hot dish and arrange the tails around them.
Pour the gravy over all and serve.

HistoricMeat

Haricot of Ox Tails

Historic
Meat