Ragout from oxtail
Time
Preparation time: 15 min.
Cooking or baking time: 3 hours
Total preparation time: 3 hours 20 minutes
Recently, I noticed in the meat display fresh oxtail in which I had not thought for decades, since he is offered here in the region rarely or not at all.
Immediately I remembered the late 60s, in which my mother was always stocked with some cans of oxtail soup for surprise Sunday visitors and I burned suddenly for Oxtail. However, I liked recipes for a ragout better than those for a soup and so this very tasty food was created: oxtail ragout!
ingredients
- 1.5 kg oxtail (portioned)
- 3 large onions
- 4 carrots
- 1 clove of garlic
- 4 bars of celery
- 500 g of tomatoes
- 1/4 L red wine
- 2 teaspoons tomato paste
- 1 tsp rosemary
- 1 bunch of parsley
- 1 pinch of cinnamon
preparation
- Clean and chop the vegetables.
- Heat enough oil in a stew or pour pot and fry the washed and dried oxtail pieces very hot.
- Add the vegetables (except for the parsley and celery green) and the tomato puree, add the spice, season and deglaze with the red wine.
- Stew for about 2.5 to 3 hours on a low flame (stir in between and if necessary add some liquid - eg beef broth or hot water).
- Remove stewed oxtail from the sauce, remove meat from the bone.
- If necessary, reduce the sauce a little (let it boil down).
- Add finely chopped parsley and celery green and leave for approx. 15 minutes in the sauce.
The ragout fits rice or just baguette.
