Casserole of ox fail and blade olives

Press, Volume CXII, Issue 32941, 13 June 1972, Page 9

Casserole of ox fail and blade olives

CMMUte of ox tail and Hack olives should be cooked the day before ft is to be used in order that the fat can be skimmed off. people you will j 2ox tails t cupdry sherry or bur5 todqteyleaf. parsley 1 neaped teaspoon gratea 1 Jib stoned black olives (stoned) ' Flour; and salt} Method: Heat on in pan and fry the tail which mis been cut into sections, a few pieces at a time then transfer to casserole. Pour ♦ Spiced steak casserole Spiced steak casserole Is cooked with the meat in serving size pieces. For four you will need:— lift braising steak cut i inch thick 2 tablespoons flour 1 dessertspoon brown sugar ! teaspoon nutmeg cup tomato sauce , cup stock ew whole cloves 1 large onion 1 medium green pepper Lemon juice; pepper and salt; fat or oil Method: Mix flour, brown sugar, nutmeg, salt and pepper and rub this well into the steak pieces. Heat some oil or fat and brown steak in this on both sides then place in a casserole. Mix sauce and stock and pour over meat. Cover with sliced onion and chopped pepper. Sprinkle on a few Cloves and squeeze lemon juice over. Cover dish and bake at 300-325 for IJ-2 hours or until meat is tender.

over sufficient wine and stock to just cover. Add bayleaf, parsley, thyme, garlic and orang* neel. Cover and cook at 300 for 3 hours. Pour off liquid into bowl and remove bayleaf and parsley sprig and keep meat and liquid in refrigerator overnight Skim fat from liquid then bring to the boil and add pieces of ox tail Add olives and cook for 1-1} hours or until the meat comes away from the bone when tested. Taste for seasoning and thicken liquid with flour and butter worked into pellets. Flavour with a tablespoonful of brandy just before