Ox head
This recipe requires preparation in advance!
Ox head
This recipe for cooking an ox head comes from the marvelous book: Cookbook: Food In England
I only add it for a bit of fun because I can't image that you would be able to obtain a complete ox head very easily.
Our local Sainsbury's doesn't stock them.
| Ox head | |
|---|---|
 |
| Food in England - Dorothy Hartley | |
| Servings: | 8 |
| Calories per serving: | 274 |
| Ready in: | 28 hours |
| Prep. time: | 24 hours |
| Cook time: | 4 hours |
| Difficulty: | 
|
| Recipe author: | Chef |
| First published: | 21st January 2013 |
|
Best recipe reviewThose were the days... 4/5 ..my friend, we thought they'd never end. |
Ingredients
Printable 🖨 shopping 🛒 list & 👩🍳 method for this recipe
- 1 ox head
- A few peppercorns
- A bunch of fresh herbs
Method
- Get this prepared by the butcher, who will send it to you split in two.
- Lay it in strong salty water overnight and rinse under a briskly running tap til thoroughly clear. The tongue should be salted separately.
- Put the head into a pan with water to cover, a few peppercorns, salt ,a bunch of herbs , and vegetable trimmings.
- Simmer till the bones and meat all fall to pieces, then drain into a basin.
- Take out every scrap of bone and gristle and chop the meat finely, sprinkling with powdered herbs and pepper.
- Press into a mould set with a weight on top, and turn out when cold.
- Garnish with parsley and serve with pickles and roast potatoes.
- The broth, strained and boiled with oatmeal, onions, or a strongly flavoured vegetable such as celery, makes a meaty soup.
Note: Be sure you put the remnants, bones, vegetables, etc., out for the fowls to pick clean. There is enough miscellaneous picking on an ox-head to keep an industrious hen busy for hours
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