Oxtail-Kidney Ragout Recipe

Summary

Difficulty LevelEasyHealth IndexAverage
Servings4Cuisine
CourseMethod
Interest Group

Ingredients

 Oxtail1
 Beef kidney1⁄2 Pound
 Flour1⁄4 Cup (4 tbs)
 Fat2 Tablespoon
 Worcestershire sauce2 Tablespoon
 Salt1 Teaspoon
 Beef bouillon cube1
 Canned tomatoes28 Ounce
 Bay leaves2
 Onions4 Small
 Sliced celery1⁄2 Cup (8 tbs)
 Diced turnip1⁄2 Cup (8 tbs)
 Flour3 Tablespoon
 Water3 Tablespoon

Directions

Dredge oxtail and kidney in flour, and brown slowly in fat until all sides are colored.
Add Worcestershire sauce, salt, bouillon cube, tomatoes and bay leaves.
Cover, and simmer 45 minutes; then add onions, celery and turnip.
Cook 30 minutes longer or until meat and vegetables are tender.
Remove bay leaves.
Make smooth paste of flour and 3 tablespoons water; use to thicken cooking liquid.
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