Bulrush Broth

Ingredients:

  • 1 1/2 pounds oxtail, cut up
  • 1 1/2 teaspoons salt
  • 1/2 cup flour
  • 2 tablespoons bulrush flour
  • 2 tablespoons mustard seed
  • 2 tablespoons bacon fat
  • 6 cups water
  • 1/2 cup bulrush shoots
  • 3 wild onions
  • 1/4 cup wild rice
  • 3 bulrush roots, thinly sliced
  • 1 tablespoon Worcestershire sauce

Roll the meat pieces in a mixture of flour and salt. Saute them in hot fat, turning several times to brown completely. Add the water, bulrush shoots, and wild onions, then cover and simmer 1 1/2 hours. or until the wild rice is tender.

Back to Bulrush
Back to The Edible Wild

Log in or register to write something here or to contact authors.