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Oxtail-Kidney Ragout

Canadian.kitchen's picture
Ingredients
  Oxtail 1
  Beef kidney 1⁄2 Pound
  Flour 1⁄4 Cup (4 tbs)
  Fat 2 Tablespoon
  Worcestershire sauce 2 Tablespoon
  Salt 1 Teaspoon
  Beef bouillon cube 1
  Canned tomatoes 28 Ounce
  Bay leaves 2
  Onions 4 Small
  Sliced celery 1⁄2 Cup (8 tbs)
  Diced turnip 1⁄2 Cup (8 tbs)
  Flour 3 Tablespoon
  Water 3 Tablespoon
Directions

Dredge oxtail and kidney in flour, and brown slowly in fat until all sides are colored.
Add Worcestershire sauce, salt, bouillon cube, tomatoes and bay leaves.
Cover, and simmer 45 minutes; then add onions, celery and turnip.
Cook 30 minutes longer or until meat and vegetables are tender.
Remove bay leaves.
Make smooth paste of flour and 3 tablespoons water; use to thicken cooking liquid.

Recipe Summary

Difficulty Level: 
Easy
Cuisine: 
Canadian
Course: 
Side Dish
Method: 
Boiled
Interest: 
Party
Servings: 
4

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