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Ragout Of Variety Meats

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Ingredients
  Beef liver 1⁄2 Pound
  Beef kidney 1⁄2 Pound
  Beef heart 1⁄2 Pound
  Tongue 1⁄2 Pound (Fresh)
  Oxtail 1⁄2 Pound
  Cider vinegar 1 Cup (16 tbs)
  Red wine 1 Cup (16 tbs)
  Garlic 2 Clove (10 gm), minced
  Bay leaf 1
  Whole cloves 6
  Pepper 1 Teaspoon
  Bacon fat 3 Tablespoon
  Dried hot pepper 1 Teaspoon
  Chopped chives 3 Tablespoon
  Salt 1 Tablespoon
  Onion 1 Large, sliced
  Green peppers 2 Medium, seeded and chopped
  Chopped parsley 3 Tablespoon
  Sweet italian sausages 1⁄2 Pound, sliced
  Tomato paste 2 Tablespoon
  Pitted green olives 1⁄2 Cup (8 tbs), pitted
  Cornmeal sauce 1⁄4 Cup (4 tbs) (Adjust Quantity As Needed)
Directions

Pour boiling water over the variety meats.
Drain and chop meat, removing bone from oxtail, into small cubes.
Cover with vinegar and wine, 1 garlic clove, the bay leaf, cloves, and pepper.
Marinate for several hours.
Melt bacon fat and add remaining garlic, hot pepper, and chives.
Add meat and cook until brown.
Add water to cover, and salt.
Allow mixture to come to a boil and add onion, green peppers, parsley, sausages, and tomato paste.
Cover and cook until meats are tender.
Add olives.
Serve with Cornmeal Sauce.
Makes 6 to 8 servings.

Recipe Summary

Difficulty Level: 
Easy
Cuisine: 
French
Course: 
Main Dish
Method: 
Baked
Ingredient: 
Meat
Interest: 
Everyday
Cook Time: 
20 Minutes

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