John Myers
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Oxtail Ragout
The perfect oxtail ragout recipe with a picture and simple step-by-step instructions.
Extra:
- 3 small Carrots
- 6 small Tomatoes
- 4 piece Celeriac
- 2 Onions
- 2 Garlic cloves
- 2 Garlic pepper from my KB
- 2 tbsp Rapeseed oil
- 2 tbsp Rosemary fresh
- 2 tbsp Fresh thyme
- 2 tbsp Sage fresh
- 2 tbsp Fresh oregano
- 200 ml Pinot Noir
- 300 ml Vegetable broth
- 5 Juniper berries
- 4 Allspice grains
- 3 Cloves
- 2 Bay leaves
- 1 tsp Caraway seed
- 1 tsp Colorful pepper
- 1 tsp Seasoned salt from my KB
- 1 tsp Telly cherry pepper
- 2 tbsp Tomato paste
- 1 kg Waxy potatoes
- Freshly grated Parmesan
- Crushed red pepper
- Cut the oxtail into pieces and season with garlic pepper. Peel and dice the carrots. Clean, wash and dice the celery stalks. Peel and finely dice onions and garlic. Wash tomatoes, quarter them, remove the stalk and dice.
Pre heat the oven to 180 degrees celcius!
- Heat the oil in a saucepan and fry the oxtail all over! Take it out briefly and then roast the vegetables! Add the oxtail and deglaze with red wine! Smear in briefly. Then add the vegetable stock, herbs and spices except for the tomato paste. Bring to the boil briefly and place in the oven for at least 3 hours!
- Then take out the oxtail and when the meat falls off the bone, the ragout is ready, otherwise put it back in the oven! Remnants of herb branches and who still likes to take out the berries! There is also a bag for this, but in my opinion it is unnecessary! 🙂
- Bake potatoes in the meantime!
- Possibly season the ragout again and season with tomato paste and thicken!
- Peel the potatoes and crush them a little. Spread on plates and sprinkle with Parmesan! Add the ragout and sprinkle with Pul Biber!
- The collagen protein in the oxtail makes the meat nice and soft and tender afterwards! 🙂 We love it! Quick preparation, but takes a long time in the oven! But you have time for other things on the side!
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