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"Ox roast" recipe?
Hello all:
Back in the Dark Ages when I was a kid in Pennsylvania (near Altoona) the local fire hall would raise money periodically by serving "ox roast" sandwiches. I'm not exactly sure how the meat was prepared; it may have been roasted or braised, then run through a food grinder. I think some broth was added as it was usually very moist. Does anyone out there have a good recipe for ox-roast? (Normally served on white hamburger bun with pickle relish as the condiment of choice.) Best -- Terry |
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"Ox roast" recipe?
I have a similar childhood memory. I don't think it was Ox though!
There was a little town called French Corral, which was up around Grass Valley, California or thereabouts. They had an old gold rush era school house, and the town old timers would host an annual reunion. What I recall most vividly, was they had these huge hunks of meat, that they seasoned, wrapped in burlap, and then put in very large cast iron dutch ovens. They would dig a pit in the ground, fill it with hot charcoals, put the dutch ovens with the meat on the coals, and then cover it back up with cedar boughs, and then dirt. It would cook overnight like that. The next day, all the town folk would bring whatever potluck pies, salads, beans, etc. What an amazing feast it always was. The place was very small, and everyone knew everyone. A real "Little House on the Prairie" type of environment. The school house burned down many many years back. . .but not my memories of those events. I don't even know if the little town still exists. I think it pretty much got swallowed up by the other towns around there. I went back through there about a decade ago - and was shocked at how things had changed. Myrl Jeffcoat http://www.myrljeffcoat.com |
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"Ox roast" recipe?
One time on Usenet, said:
> Back in the Dark Ages when I was a kid in Pennsylvania (near Altoona) > the local fire hall would raise money periodically by serving "ox > roast" sandwiches. I'm not exactly sure how the meat was prepared; it > may have been roasted or braised, then run through a food grinder. I > think some broth was added as it was usually very moist. Does anyone > out there have a good recipe for ox-roast? Are you looking for the recipe to roast the ox, or to make the sandwiches? In any case, first I googled "ox roast" and got the following info, which addresses your "how the meat was prepared" question: http://www.kutztownfestival.com/about/oxroast.shtml But I didn't see anything about the sandwiches there. So I googled "ox roast sandwiches" and it seems they are a fundraising favorite not only in PA, but Ohio too, which might explain why I couldn't find a recipe. :-( Then I tried RecipeSource.com and allrecipes.com and I did find this one: http://beef.allrecipes.com/az/xRst.asp Ox Roast - Submitted by: Jon "A terrific deli-style roast beef that is chilled first for better slicing. This recipe makes a really good Ox Roast sandwich." HTH! > (Normally served on white hamburger bun with pickle relish as the > condiment of choice.) I'm sorry, but this sandwich sounds about as appetizing as scrapple to me. Although half of my heritage is PA Dutch, I have to say, I don't much for the food. Well, maybe the funnel cakes... ;-) -- "Kthonian" is Jani in WA ~ mom, Trollop, novice cook ~ |
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"Ox roast" recipe?
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"Ox roast" recipe?
Kthonian wrote:
> Then I tried RecipeSource.com and allrecipes.com and I did find > this one: > > http://beef.allrecipes.com/az/xRst.asp > > Ox Roast - Submitted by: Jon > "A terrific deli-style roast beef that is chilled first for better > slicing. This recipe makes a really good Ox Roast sandwich." > > HTH! > > > (Normally served on white hamburger bun with pickle relish as the > > condiment of choice.) > > I'm sorry, but this sandwich sounds about as appetizing as scrapple > to me. Although half of my heritage is PA Dutch, I have to say, I > don't much for the food. Well, maybe the funnel cakes... ;-) Thanks Jani! Yes indeed, it does help. I think I'll try the recipe you found but maybe on a smaller scale. The ox roast sandwiches I recall may actually have been made from roast beef. And I didn't describe it very well. The meat was served hot, and it wasn't like cold cuts. The texture was similar to pulled pork but much finer. You're absolutely correct that some PA Dutch recipes aren't terribly inviting. Perhaps I ought to leave childhood memories of food as they a memories. (Last time I tried a childhood favorite I was disillusioned. Birch beer soda pop is not delicious; it tastes like Pepto-Bismol! :-p) Thanks again -- Terry |
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