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Oxtail ragout

Recipe from: 7/1/2002 12:00:00 AM
Ingredients 19
Servings 4


  • 1 oxtail, jointed
  • 30 ml flour
  • 30 ml butter
  • 45 ml olive oil
  • 125 g bacon, diced
  • 2 onions, halved and stuck with 12 cloves
  • sprigs of marjoram, thyme and rosemary
  • 2 cloves garlic, crushed
  • 340 g carrots, sliced
  • 150 ml red wine
  • 500 ml beef stock
  • 25 ml sugar
  • 15 ml tomato paste
  • juice of 1 lemon
  • 4 stalks celery, sliced
  • 4 leeks, sliced
  • 4 slices white bread
  • 20 ml butter, melted
  • handful fresh parsley, chopped


Put the oxtail pieces into a large saucepan of water and bring to the boil.
Skim off any scum.
Drain and dry the meat with a cloth.
Put the flour into a plastic bag with salt and freshly ground black pepper.
Add the oxtail and shake to coat evenly.
Heat the butter and oil in a heavy-based saucepan and add the bacon, cooking it until golden.
Remove from the saucepan and set aside.
Add the oxtail pieces to the pan and brown them thoroughly.
Return the bacon to the pan, and add the onions, herbs, garlic and four of the carrots, and brown for two minutes.
Add the wine, stock, seasoning and sugar, to taste.
Bring to the boil, then reduce the heat and simmer gently for two hours (40 minutes in a pressure cooker).
Transfer the pieces of oxtail to a casserole dish and cover.
Allow the stock to cool.
Once cold, remove the fat, which will have risen to the surface.
Add the tomato paste and lemon juice to the stock.
Bring to the boil, then pour over the oxtail.
Cover and cook in a preheated 150 °C oven for three hours.
Forty-five minutes before serving, add the remaining carrots, celery and leeks.
While the oxtail is cooking, remove the crusts from the bread, halve the slices and brush with melted butter.
Bake in the same oven for for 15 minutes or until crisp and use as a garnish.
Sprinkle parsley over the oxtail and serve hot.
If the sauce is too thin, remove the meat and simmer the stock to reduce it.

Read more on: beef  |  sauté

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