Email to SweetPeach3613      

~Oxtail Ragout~

Source of Recipe

Magazine


List of Ingredients

Prep: 30 min. * Cook 1 1/2 hr.

1 lb. oxtails, cut into 1 1/2 inch to 2-inch pieces (optional)
1 lb. boneless beef short ribs (if omitting oxtails, use an additional 1/4 lb. boneless beef short ribs)
2 tablespoon cooking oil
2 14 1/2-once cans beef broth (about 3 1/2 cups)
1/2 cup dry red wine or beef broth
1/2 cup coarsely chopped shallots
4 cloves garlic, minced
2 bay leaves
1/2 teaspoon salt
1/4 to 1/2 teaspoon coarsely ground black pepper
************
1 lb. carrots, peeled 7 cut into 3/4 inch pieces
1 lb. rutabagas or turnips, peeled and cut into 3/4 inch pieces
2 medium onions, peeled & coarsely chopped
************
2/3 cup cold water
1/3 cup all-purpose flour
************
1/3 cup snipped fresh parsley
salt (optional)
coarsely ground black pepper (optional)
************
Hot cooked couscous or rice(optional)
Cooked & crumbled bacon (optional)
flat-leaf parsley (optional)




Recipe

1) In a 4- to 6-quart dutch oven brown oxtails and ribs on all sides in hot oil. Drain off fat.

2) To avoid spattering, carefully add the beef broth, red wine or broth, shallots, garlic, bay leaves, the 1/2 teaspoon salt, and the 1/4 to 1/2 teaspoon pepper to meat in pan. Bring mixture to boiling reduce heat. Simmer, covered, about 1 hour or until meat is nearly tender.

3) Add the carrots, rutabagas or turnips, and onions to meat mixture in pan. Return to boiling, reduce heat. Cook, covered, for 30 to 45 minutes more or until meat and vegetables are tender. Discard bay leaves. Remove meat; allow to cool slightly.

4) Meanwhile, in a small mixing bowl stir the cold water into all-purpose flour until smooth (or shake together in a screw-top jar). Stir into pan. Cook and stir until thickened and bubbly. Cook and stir for 1 minute more.

5) Cut meat int bite-size pieces, discarding any bones. Return meat to pan; heat through. Stir in snipped parsley. If desired, season to taste with additional salt and pepper.

6) If desired, spoon meat and vegetables over hot cooked couscous and sprinkle with crumbled bacon and flat-leaf parsley.

Makes 5 to 6 servings.