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Baked Oxtail Ragout

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Ingredients
  Oxtails 4 Pound
  All-purpose flour 1⁄2 Cup (8 tbs), unsifted
  Salt 1 Teaspoon
  Savory 1 Teaspoon, crumbled
  Pepper 1⁄4 Teaspoon
  Vegetable oil 1⁄4 Cup (4 tbs)
  Onion 1 Large, chopped to make 1 cup
  Canned carrot juice 12 Ounce (1 Can)
  Water 1 1⁄2 Cup (24 tbs)
  Dry red wine 1⁄2 Cup (8 tbs)
  Bay leaf 1
Directions

GETTING READY
1. Preheat the oven at 375°.

MAKING
2. Slice the oxtails into equal sizes.
3. Take a plastic bag and add the oxtail with flour, salt, savory and pepper. Shake well to coat well. Set aside the remaining seasoned flour (2 tablespoons).
4. In a large skillet, heat oil and brown the pieces slowly.
5. Take a slotted spoon and an 8-cup baking dish, remove the pieces in it.
6. Add onion into drippings in skillet and sauté until tender.
7. Add the reserved seasoned flour and until bubbly.
8. Mix in carrot juice, water and wine. Keep on cooking for 1 minute and stirring until gravy thickens and bubbles.
9. Add over meat in baking dish, add bay leaf and cover the dish.
10. Place in the oven for 2 hours or until meat separates easily from bones.

SERVING
11. Ladle in the soup plates and serve hot with French bread.

Recipe Summary

Difficulty Level: 
Medium
Cuisine: 
French
Course: 
Main Dish
Method: 
Baked
Ingredient: 
Meat
Interest: 
Everyday
Preparation Time: 
30 Minutes
Cook Time: 
140 Minutes
Ready In: 
170 Minutes
Servings: 
8

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