oxtail-stew-recipe-nov-1950

A hearty dish for a cold winter day

Oxtail stew with vegetables
Parsleyed coleslaw
Hot, crisp toast
Dessert dumplings with caramel sauce

Oxtail stew recipe

For 4 servings of Oxtail Stew

Brown 1-1/2 pounds oxtail, cut in 3-inch pieces, in 2 tablespoons fat. Add 1-1/2 quarts water and 2 teaspoons salt. Cover; bring to boil, and simmer for 3 hours, or until meat is almost tender. Then add 4 potatoes, quartered, 4 carrots, cut in pieces, and 4 peeled medium onions. Cover, and continue cooking 1/2 hour, or until vegetables are tender. Thicken slightly with a paste of 2 tablespoons flour and 1/4 cup water. Season to taste.

To prepare the coleslaw, shred 1 small head green cabbage. Toss with 1/3 cup of French dressing, and sprinkle with 1 tablespoon chopped parsley.

Toast 8 slices of bread. Serve with stew.

To make dumpling batter for dessert dumplings: Sift together 1 cup sifted flour, 1/4 cup sugar, 1 teaspoon baking powder, and 1/4 teaspoon salt. Add 1 tablespoon melted margarine and 1/3 cup milk. Mix only enough to dampen flour. Meanwhile, make the caramel sauce: Cook 1/4 cup sugar slowly in skillet until golden brown. Add 1 cup boiling water, 1/2 cup sugar, 1/2 teaspoon vanilla, and 1 tablespoon margarine. Boil 2 minutes. Drop dumpling batter into sauce from tablespoon. Cover, and cook 15 minutes. Serve dumplings warm, with the sauce.


See the latest Click Americana books in our shop!



About this story

Source publication: Woman's Day

Source publication date: November 1950

Filed under: 1950s, Meat recipes, Salad recipes, Winter

Click for more on these topics: , ,

Leave a Reply

Your email address will not be published.

More in 1950, stew
Rainy-weather dollhouse project (1950)

This easy-to-make cardboard dollhouse is a project that can grow with your children!

Close