Mulligan of Ox Tail

Updated at: Sun, 09 Jun 2024 20:17:06 GMT

Step 1

In a deep pot, you cut the bacon and brown it carefully in shortening, before adding water, wine, bouillon cubes, the ox tail (trimmed by your butcher) and the calf's head which you will have nicely bound with string.

Step 2

When it starts boiling, skim carefully. After about 20 minutes, remove the head, since it cooks faster than the ox tail. The latter has to simmer for 4 hours; therefore, two hours later, put the calf's head back in the pot, together with the heart of the cabbage, and the diced carrots and turnips. Do not cover completely since the broth must slowly evaporate and become stronger.

Step 3

Once this has cooked, remove meats and vegetables. Keep on a warm dish. Skim the fat off, then thicken the broth with the chopped livers. Just stir once in the very hot soup and above all, avoid boiling. Pour this gravy over the meats. You will serve a dish which is somewhere between a mulligan, a petite marmite and a plain old stew.

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