Mrs. Arbuckle’s Oxtail Saute

The oxtail recipe intrigues me.  I have only every purchases oxtail once.  I wanted to make beef bone broth and tracked some down through a butcher in town.  The oxtail wasn’t saved after cooking.  I only kept the broth.  It was delicious, so a recipe that has oxtail, butter, tomatoes, carrots…. bay leaf, among others….simmered for three hours…  It sounds wonderful!  And I’m sure it smells amazing.  This sounds like a great recipe for the slow cooker.

Oxtail Recipe

Cut two oxtails in joints; brown in oven in a tablespoon butter or drippings. When thoroughly brown, cover with bouillon or water and add half a pint of small onions, half a pint of carrots, a large cup of canned tomatoes, one-fourth of a bunch of celery, a bay leaf, teaspoon salt, black pepper and one tablespoon Worcestershire sauce.  Cook in oven for three hours. This will serve four persons.

MRS. W. L ARBUCKLE, Fresno – San Francisco Chronicle – 7 Nov 1920

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Oxtail Saute by Mrs. Arbuckle

An oxtail recipe from 1920

Course Beef

Cuisine American

Prep Time 30 minutes

Cook Time 3 hours

Ingredients

• 2 ea oxtails cut in joints
• 1 tbsp butter
• water or bouillon enough to cover oxtail
• 1 cup onions
• 1 cup carrots
• 1 cup tomatoes canned
• 1/4 bunch celery
• 1 ea bay leaf
• 1 tsp salt
• 1 tsp black pepper
• 1 tbsp Worchestershire sauce

Instructions

1. Cut two oxtails in joints; brown in oven in a tablespoon butter or drippings. When thoroughly brown, cover with bouillon or water and add half a pint of small onions, half a pint of carrots, a large cup of canned tomatoes, one-fourth of a bunch of celery, a bay leaf, teaspoon salt, black pepper and one tablespoon Worcestershire sauce.

2. Cook in oven for three hours.