Oxtail Ragout Recipe
This Oxtail Ragout is a delicious stewed oxtail dish that I love with my rice and pasta. This spiced and herbed meat with mixed vegetables is conveniently prepared too. Try this Oxtail Ragout and let me know if you like it.
Ingredients
2 tablespoons salad oil
3 pounds oxtails, cut into 1-inch pieces
1 medium-sized onion, sliced
1 28-ounce can tomatoes
1 16-ounce bag carrots, cut into 1 1/2 inch chunks
4 medium-sized turnips , cut into 1-inch chunks
4 medium-sized celery stalks, cut into 1-inch pieces
3 cups water
2 teaspoons salt
3/4 teaspoon sugar
1/2 teaspoon thyme leaves
1/4 teaspoon pepper
1 tablespoon chopped parsley
Directions
1. In 8-quart Dutch oven over medium-high heat, in hot salad oil, cook oxtails, a few pieces at a time, until browned on all sides, removing pieces to bowl as they brown.
2. In drippings remaining in Dutch oven over medium heat, cook onion until tender, stirring occasionally.
3. Return browned oxtails to Dutch oven; add tomatoes with their liquid and remaining ingredients except parsley; over high heat, heat to boiling. Reduce heat to low; cover and simmer 2 1/2 to 3 hours, stirring occasionally, until ox tails are fork-tender. Skim fat from liquid in Dutch oven. Sprinkle mixture with parsley.
2. In drippings remaining in Dutch oven over medium heat, cook onion until tender, stirring occasionally.
3. Return browned oxtails to Dutch oven; add tomatoes with their liquid and remaining ingredients except parsley; over high heat, heat to boiling. Reduce heat to low; cover and simmer 2 1/2 to 3 hours, stirring occasionally, until ox tails are fork-tender. Skim fat from liquid in Dutch oven. Sprinkle mixture with parsley.
