John Myers
Oxtail Ragout …
The perfect oxtail ragout … recipe with a picture and simple step-by-step instructions.
- 1 kg Fresh beef oxtail
- 1 tablespoon Mustard hot
- 1 tablespoon Biskin
- 40 g Bacon cubes + rind
- 1 Chopped onion
- 1 Bit Of the carrot
- 1 Bit From the celery bulb – about 1/8
- 1 Bit From the root parsley
- 1 Bit From the leek
- 1 tablespoon Tomato paste concentrated three times
- 1 Chinese garlic chopped
- 250 ml Dry red wine
- 400 ml Beef stock
- Black pepper from the mill
- Salt
- 2 Bay leaves
- 4 tablespoon Madeira wine
- Preparation: We need about the same amount of all vegetables – and cut all vegetables into pieces, the leeks into rings, of course.
- Preparation 2: coat the pieces of meat all around with the mustard. Then fry it vigorously in the heated biscuit, then lift it out of the pan and cover it and keep it warm.
- Put the bacon and onion cubes in the pan, also fry the bacon rind and turn it over and over, then add the remaining vegetables and continue to sizzle until everything is nicely browned. Finally, put the tomato paste in the middle, roast it lightly, roast the chopped garlic for 30 seconds and immediately deglaze with the red wine.
- Pour in the beef stock, season with pepper, salt and bay leaves, put the oxtail pieces back in the pan and cover the dish and let it simmer over a mild heat for 120 to 180 minutes.
- That’s a long time, but it’s really worth it for the taste. The meat should now be so cooked that it can be removed from the bones very easily. Lift the pieces of meat out of the stock again, remove the bay leaves and mix the stock vigorously with the magic wand.
- Season the sauce with a dash of Madeira, let the oxtail pieces soak through the sauce and then serve. In addition: spaetzle or potatoes; as a side dish: a fresh salad
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