Old Traditional Recipes

Recipes enjoyed by the Geordie folk (North East England UK)
Brown Oxtail Casserole
1 tablespoon (15 ml) dripping
3 lb (1350 gm) oxtail
6 oz (150 gm) onion, sliced
6 oz (150 gm) baby carrots
3 sticks celery, chopped
2 leeks, chopped
half ounce (12 gm) flour
1 pint (600 ml) stock
bouquet garni
salt and pepper

Melt the dripping in a heavy frying pan. Brown the oxtail and then the vegetables in the hot fat. Place these in a 4 pint casserole and add the flour to the remaining fat. Stir well and add the stock a little at a time, stirring constantly. Add bouquet garni and seasoning and simmer for 5 minutes. Pour over meat and vegetables and cook at gas mark 4, 350F 180c for 4 hours. Remove bouquet garni before serving.

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