Dinner with the young Barlows

Another extract from the 1960s Corrie cookbook found in Darren's mum's cupboard. This one is something that Ken Barlow apparently used to enjoy in his early married life with Valerie and features that often neglected ingredient, the ox tail. If you can face it, click the continue reading link for the recipe.

Oxtail Ragout
1 medium oxtail (cut into small joint), salt and pepper, 1oz butter or margarine, 2 large onions, 2 medium carrots, 2 sticks celery, 1 bay leaf, 1 pint beef stock (made with a meat cube), 1 tablespoon tomato puree or paste, 1 level tablespoon finely chopped parsley.

Season the oxtail well with salt and pepper and toss in the melted fat, in a large pan, until browned all over. Peel and quarter the onions, peel and slice carrots and cut celery into dice. Add prepared vegetables to pan and fry gently 3-4 minutes. Add bay leaf, beef stock, tomato puree and seasoning to taste. Transfer to casserole and cover with lid. Place in moderately slow oven (350 deg. F - Mark 3) and cook for about 2½ -3 hours or until oxtail is really tender. Serve sprinkled with finely chopped parsley. Serves 4.