Show Ox-Joints Ox Are So Tasty When Braised and Served Very Hot To many of today's homemakers ox joints are a cut of meat new on the counters since t. t the we e share the meat plan began But to the country's foremothers ers ox Joints Points were a fine old in ingredient ingredient ingredient in- in for some of the richest most flavorful soups and braised dishes Hotels and swank restaurants restaurants restaurants res res- res- res also are next to the fact that ox joints can be be served smartly and tastily Cook Ox-Joints Ox Long and Slow While they have bone ox joints have a goodly amount of meat both of which contribute to soups and to casserole dishes To make them tender ox joints need long slow cooking Ask the meat man to separate the ox t tails at the joint using a knife Wash in three or four waters Some recipes for tasty dishes using ox join joints s are as ns follows S Braised Braised Ox OK Joints f 1 With Vegetables One ox tail tall flour 2 tablespoons tablespoons table table- spoons lard 1 cup water 1 cup canned tomatoes 1 teaspoon salt salts s teaspoon pepper eppe 1 teaspoon celery salt 4 whole cloves 1 l bay bayleaf bayleaf bayleaf leaf 3 cups diced carrots 2 small onions chopped 1 clove garlic cup diced turnips r cup peas cup lemon juice Cut ox tail taU in short lengths roll in flour and brown in 1 tablespoon tablespoon tablespoon table table- spoon lard slowly Add water tomatoes and seasonings simmer simmer simmer sim sim- mer about 2 hours or until ten ten- der Brown carrots onions garlic garlic garlie gar gar- lic lie and turnips in 1 tablespoon lard 3 to 4 minutes add to meat and cook ski 2 hour longer Add peas and lemon juice the last 10 minutes of cooking Serves four or five Serve tomato sauce with it if desired Farm Style Ox Tail TaU Soup One pound ox tails salt and pepper flour 2 tablespoons lard 4 cups water 3 allspice berries 1 cup diced carrots 1 cup shredded shredded shredded shred shred- ded cabbage it cup minced onion water Cut ox tails taUs into small pieces season and roll in flour Brown in hot lard in a deep heavy kettle ket ket- tle Add water and allspice Cover Simmer two to three hours or until meat drops from the bones Strain Remove all meat from bones To broth add meat vegetables and more water if needed Simmer 20 minutes or until vegetables are tender Serve piping hot with croutons or crackers For a thicker soup cook cup rice nee in the broth with vegetables Serves six |