Oxtail Hotch Potch

Ingredients
1 large Oxtail
1/2 lb Butter
4 sliced Onions
3 large Carrots sliced
3 crushed cloves Garlic
1 glass Brandy
1 bottle White Wine
1 pint Beef Stock
Salt
Black Pepper
Bouquet Garni (Parsley Stalks Thyme Bay Leaf)
24 Button Mushrooms
1/4 lb Fat Bacon or Pork diced
24 Button Onions

Method

Cut oxtail into segments (4-6 inches) and blanch in cold water for 6 hours. Drain and dry.

Melt 4 tablespoons butter and saute oxtail with onions and carrots unitl golden.

Add crushed garlic.

Pour in brandy and flame.

Add white wine and beef stock to cover oxtail.

Add salt, pepper and bouquet garni.

Simmer 3 hours.

Strain sauce off and put oxtail into clean casserole.

Saute mushrooms in butter with fat bacon, onions and a little sugar.

Skim fat from surface of sauce.

Pour over meat and veg.

Bring slowly to the boil and cook a further hour.

If necessary, thicken sauce in bain marie

Serve with a puree of chestnuts.

Remarks
Appeared in menu: Oxtail Hotch Potch $4.50 (Oxtail pieces blanched then sauteed with onions and carrots, flamed with brandy and cooked slowly in beef stock with herbs, garlic, white wine, then finished with button onions and mushrooms) Also 22-23.7.77 on the fixed price menu.