Oxtail Ragout
Ingredients
| 2 and 1/2 lbs oxtails, trimmed | ||
| 3 tbs flour | ||
| 1 tbs oil | ||
| 2 strips bacon, chopped | ||
| 1 small onion, peeled and studded with 6 cloves | ||
| 4 garlic cloves, | ||
| 2 carrots, peeled and quartered lengthwise | ||
| 1 and 1/2 cups beef stock | ||
| 1 (15 oz) can tomato puree | ||
| 1 parsnip, peeled and quartered leastwise | ||
| 1 leek, white part only, thickly sliced | ||
| kosher salt and black pepper to taste |
- Trim any fat from oxtail and discard.
- Put the oxtail in a large bowl, cover with water and set aside for 3 hours.
- Drain and transfer meat to a large heavy pan, cover with fresh water and bring to a boil.
- Reduce heat and simmer for 10-15 minutes, skimming away any fat from the surface.
- Drain meat, allow to cool and pat dry with paper towels.
- Preheat the oven to 300 degrees.
- Put the flour and a little salt and pepper in a plastic or paper bag, add the oxtails and shake to coat with flour. Knock off excess.
- Heat the oil in a large frying pan, add the bacon and cook over medium heat for about 3 minutes, stirring frequently,
- Remove bacon from pan, then add the oxtail and cook stirring continuously over medium high heat until browned all over.
- Transfer to a casserole dish.
- Add the bacon, onion, garlic and half of the carrot, then stir in the stock and tomato puree and bake for 3 hours covered.
- Add the remaining vegetables and cook for another 30-40 minutes or until tender.
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