Oxtail ragout

Recipe from: 7/1/1999 12:00:00 AM
Ingredients 13
Servings 6


  • 1
    oxtail, cut into pieces
  • 65
  • salt and freshly ground black pepper
  • 15
  • 2
    rashers bacon, chopped
  • 1
    small onion, peeled
  • 6
    whole cloves
  • 2
    cloves garlic, peeled
  • 2
    carrots, peeled and quartered lengthways
  • 375
    beef stock
  • 410
    tomato purée
  • 1
    parsnip, peeled and quartered lengthways
  • 1
    leek, thickly sliced


1. Place oxtail in a large saucepan, cover with water and bring to the boil. Reduce heat and simmer for 10 minutes. Skim any froth from the surface with a spoon, drain meat and leave to cool. Pat dry with paper towelling. 2. Preheat oven to 160 ºC. Put flour, salt and pepper in a large plastic bag, place oxtail in bag and shake to coat with flour. 3. Heat oil in a large frying pan, add bacon and cook over medium heat for 3 minutes, stirring frequently. Remove from pan. 4. Add oxtail and cook over medium heat for 2 to 3 minutes or until browned. Transfer to casserole dish. 5. Add bacon, onion studded with the cloves, garlic and half the carrot. Stir in stock and tomato purée. Cover and bake in oven for 3 hours. 6. Add remaining carrot, parsnip and leek. Cook for a further 30 to 40 minutes, or until vegetables are tender.

Read more on: bake  |  beef  |  slow cook

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