Oxtail Ragout

Name: Oxtail Ragout
Ingredients: 4 lb. oxtail; 1/2 c. oleo; 1 c. chopped onions; 1 c. chopped carrots; 1 c. chopped celery; 1 clove garlic, crushed; 1/4 tsp. whole black pepper; 2 tsp. salt; 2 c. water plus 1/2 c. water; 2 bay leaves; 1 tsp. dried thyme leaves; 2 c. (10 oz.) condensed beef broth (undiluted); 1 c. red Burgundy; 8 carrots, cut small; 12 new potatoes; 1 pkg. frozen peas; 1/2 c. flour

17 ingredients

10 steps

Ingredients

4 lb. oxtail
1/2 c. oleo
1 c. chopped onions
1 c. chopped carrots
1 c. chopped celery
1 clove garlic, crushed
1/4 tsp. whole black pepper
2 tsp. salt
2 c. water plus 1/2 c. water
2 bay leaves
1 tsp. dried thyme leaves
2 c. (10 oz.) condensed beef broth (undiluted)
1 c. red Burgundy
8 carrots, cut small
12 new potatoes
1 pkg. frozen peas
1/2 c. flour

Directions

1

Day Before:
2

Wash oxtail and dry.
3

Brown in hot butter.
4

Take out; add vegetables, garlic, pepper, salt, thyme and bay leaves. Saute over medium heat; stir until onions are golden.
5

Add oxtail, beef broth and 2 cups water.
6

Boil.
7

Reduce heat and simmer over low heat until oxtail is tender.
8

Remove from heat; stir in Burgundy.
9

Cool.
10

Refrigerate overnight.