{"id":4425,"slug":"ox-tail-english-style","title":"Ox tail, English style","description":"From The Hotel St. Francis Cook Book (1919) by Victor Hirtzler.","ingredients_raw":["two ox tails","salt","four ounces of butter","two large spoonsful of flour","one gallon of bouillon, stock or hot water","three carrots","two turnips","one pound of whole barley","one pint of purée of tomatoes","one spoonful of Worcestershire sauce","pepper","a little Cayenne","some chopped parsley","one-half cup of tomato ketchup","one glass of sherry wine"],"ingredients_norm":["ox tail","salt","butter","spoonsful of flour","bouillon stock or hot water","carrot","turnip","whole barley","puree of tomato","worcestershire sauce","pepper","little cayenne","parsley","tomato ketchup","sherry wine"],"steps":["Cut two ox tails in small pieces, put on the fire in cold water, salt, and bring to the boiling point.","Take off the stove and allow to cool.","Put in sauce pan four ounces of butter, melt, add the oxtail, and roast until colored.","Then sprinkle the pieces with two large spoonsful of flour, and cook again until of a good brown color.","Then add one gallon of bouillon, stock or hot water; bring to a boil, and skim.","Then boil for one hour.","Now add three carrots and two turnips cut in very small squares, and one pound of whole barley, and boil for two hours.","Then add one pint of purée of tomatoes, one spoonful of Worcestershire sauce, salt, pepper, a little Cayenne, some chopped parsley, and one-half cup of tomato ketchup.","Boil again for ten minutes, and before serving add one glass of sherry wine."],"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:w11:7","authors_url":null,"license":"Public domain (US)","license_url":null,"extraction_confidence":0.95,"content_hash":"65af5ec032518d6857b4c8baac72f5c91d816b9d24902ac5e0968b2832df7fc6","created_at":"2026-08-02T16:37:02Z","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-english-style"}