Oxtail Ragout


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.




3 hr 20 min


3 hr


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