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Oxtail Ragout

Ingredients
  Butter 2 Ounce (50 gram)
  Oxtail 1 , cut into serving pieces
  Streaky bacon rashers 4 , rinds removed and diced
  Onion 1 , peeled and sliced
  Garlic 1 Clove (5 gm), peeled and crushed
  Flour 1 Ounce (25 gram)
  Beef stock 1⁄2 Pint (300 milliliter)
  Red wine 30 Milliliter (2 tablespoons)
  Salt To Taste
  Black pepper To Taste
  Carrots 2 Large, peeled and sliced
  Celery stalks 4 , chopped
  Dried marjoram 1⁄2 Teaspoon
Directions

GETTING READY
1. Preheat the oven to 180°C/350°F or Gas Mark 4.

MAKING
2. In a pan, melt the butter, fry oxtail until golden brown and transfer to a casserole dish.
3. To the pan add the bacon, onion and garlic and cook for 2 minutes.
4. Stir in the flour, then the stock and wine.
5. Bring to the boil adding salt and pepper to taste.
6. Pour over the oxtail, add the carrots, celery and marjoram and cook in a preheated moderate oven for 2 to 3 hours or until the oxtail is very tender.
7. If you wish to freeze the dish, do so at this stage. Cool the dish in the casserole or pour into a rigid container. Seal, label and freeze.

SERVING
8. Serve the dish (regular recipe).
9. To serve the frozen dish, remove wrappings thaw at room temperature for 4 hours. Reheat in the covered casserole in a preheated moderate oven (160°C/325°F or Gas Mark 3) for 1 hour or until heated through.
10. Serve as indicated in step 8.

Recipe Summary

Difficulty Level: 
Medium
Cuisine: 
American
Course: 
Main Dish
Method: 
Stewed
Ingredient: 
Beef
Interest: 
Everyday
Preparation Time: 
15 Minutes
Cook Time: 
150 Minutes
Ready In: 
165 Minutes
Servings: 
6

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