Oxtail Ragout Recipe
Ingredients
| Oxtails | 2 | |
| Flour | 1⁄4 Cup (4 tbs) | |
| Salt | 1 Teaspoon | |
| Onion | 11 Gram | |
| Garlic | 1 Clove (5 gm) | |
| Paprika | 1 Teaspoon | |
| Canned tomatoes | 1 Cup (16 tbs) | |
| White onions | 12 Small | |
| Mushrooms | 12 Large | |
| Diced potato | 1 Cup (16 tbs) |
Directions
Coat oxtails with flour; sprinkle with salt.
Brown in large skillet in hot fat; stir in chopped onion, garlic, paprika and tomatoes.
Simmer, covered, for 2 hours or until oxtails are tender; add water as needed.
Ar- range onions, mushrooms and potatoes around meat; add enough water to make 1 cup liquid.
Simmer, covered, for 30 minutes or until vegetables are tender.
Brown in large skillet in hot fat; stir in chopped onion, garlic, paprika and tomatoes.
Simmer, covered, for 2 hours or until oxtails are tender; add water as needed.
Ar- range onions, mushrooms and potatoes around meat; add enough water to make 1 cup liquid.
Simmer, covered, for 30 minutes or until vegetables are tender.
Chef
