Thursday, August 18, 2011

Oxtail Ragout Recipe

Put this on the stove as soon as have finished the dishes from lunch, and serve it for supper to 5 or 6 hearty appetites.

5 lbs. oxtails
3 T. flour
1/4 cup vegetable oil
2 cups onion, chopped
2 cups carrots, diced
1/2 cup turnips, sliced
1/2 cup parsnips, diced
1/2 cup mushrooms, chopped
2 cups water
1 t. salt
2 beef bouillon cubes
1/8 t. thyme
4 parsley sprigs

V.S.P. Have the butcher cut the oxtails in pieces. Wash in cold water and dry thoroughly. Roll in flour. In a wide-bottomed heavy pan, add the oil and when sizzling, add the oxtail pieces and brown on all sides. Remove oxtails and set aside. To the pan, add the onions, carrots, turnips, parsnips and celery. Cook over medium heat, stirring frequently. Vegetables should be wilted and browned. This should take about an hour.

Now return the oxtails to the pan, and add the mushrooms, water, salt, bouillon cubes, thyme and parsley. Cover the pan, reduce heat and simmer for about 3-1/2 to 4 hours. Add more water as necessary, if the sauce has diminished. Before serving, remove parsley sprigs and skim off all the grease. Serve with a crisp salad, French bread and a dry red wine.

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