Ox Tails a la Bourgeoise

Queue de Boeuf a la Bourgeoise

Preparation info

    • Difficulty


Appears in

The Picayune's Creole Cook Book

By The Times Picayune Publishing Company

Published 1901

  • About


  • 2 Ox Tails
  • 2 Onions
  • 2 Carrots
  • A Turnip
  • ½ Can of Green Peas
  • ½ Inch of Ham
  • A Tablespoonful of Butter
  • 2 Sprigs of Thyme
  • A Bay Leaf
  • A Clove of Garlic
  • A Pint of Consomme, or Boiling Water
  • A Glassful of Sherry Wine, or Water


Cut the ox tails into pieces of three or four inches in length. Chop two onions fine, and put the whole into a saucepan with a tablespoonful of butter. Let them brown a little, and add two large carrots, cut into dice, and one turnip cut the same way. Brown these with the Ox Tails. Add one-half inch of ham, well chopped, and let it brown, and then add two sprigs of thyme and one bay leaf and one clove of garlic, chopped very fine. Let these ingredients all brown about two minutes over a hot fire. Then add one glass of Sherry Wine or water. Let all brown two minutes longer, and add one pint of Consomme or boiling water. Season again to taste, and add a half can of green peas. Let all boil until the Ox Tails are tender to the touch, and serve hot.