{"id":5017,"slug":"ox-tail-braise","title":"Ox tail braisé","description":"From The Hotel St. Francis Cook Book (1919) by Victor Hirtzler.","ingredients_raw":["two ox tails","salt","pepper","three ounces of butter","three spoonfuls of flour","one quart of boiling water","a bouquet garni","a little salt","one-half can of tomatoes, or four chopped fresh tomatoes","one piece of garlic","an onion","a carrot"],"ingredients_norm":["ox tail","salt","pepper","butter","flour","boiling water","bouquet garni","little salt","tomato","garlic","onion","carrot"],"steps":["Cut two ox tails in pieces three inches long, wash well and dry with a towel or cloth.","Season with salt and pepper.","In a casserole put three ounces of butter, put on the stove, and when hot add the ox tail.","Sauté until nice and brown, then add three spoonfuls of flour, and let that become brown also.","Then add one quart of boiling water, a bouquet garni, a little salt, one-half can of tomatoes, or four chopped fresh tomatoes, one piece of garlic, an onion and a carrot.","Cover the casserole and put in the oven until the ox tail is soft. It will require two or three hours.","When done remove the ox tail to a platter, reduce the sauce, season well, and strain over the ox tail on the platter."],"categories":[],"prep_time_minutes":null,"cook_time_minutes":null,"total_time_minutes":null,"servings":null,"yield_text":null,"difficulty":null,"source_name":"gutenberg","source_url":"https://www.gutenberg.org/ebooks/39550","source_ref":"pg:39550:w48:9","authors_url":null,"license":"Public domain (US)","license_url":null,"extraction_confidence":0.95,"content_hash":"98e7a2df730a6961b41e663c171b5858709f46973f0efdb37f1550bc55cde0a5","created_at":"2026-08-02T16:41:07Z","updated_at":"2026-08-02T17:11:32Z","notice":"Historical recipe (1919), reproduced as published: it may reflect its era's ingredients, language, and food-safety practices. Apply modern judgment on cooking temperatures and preservation.","url":"https://recipecontextprotocol.com/recipes/ox-tail-braise"}