Oxtail Ragoût

Name: Oxtail Ragoût
Yield: Serves 6
Cuisine: French
Ingredients: 300 ml dry white wine; 1 large brown onion, peeled and cut into 1cm dice; 2 stalks celery, cut into 1cm dice; 1 medium carrot, peeled and cut into 1cm dice; 2 large oxtails - about 800-900g each - ask the butcher to trim off all the fat and separate the oxtails at the joints; 60 ml olive oil; 50 ml brandy; salt and freshly ground black pepper; a bouquet garni of thyme, parsley, a bay leaf and 3 strips of lemon zest with pith removed, tied together with twine; 1 litre veal stock

Preparation info

Serves
6

Difficulty
Easy

Appears in

French

By Damien Pignolet

Published 2005

About

This simple stew may be served as a main course or used to sauce pasta if the meat is finely shredded when it is taken from the bone. The gelatinous quality of the dish also makes it suitable for filling ravioli or for making Jellied Oxtail.

Ingredients

1 large brown onion, peeled and cut into 1cm dice
1 medium carrot, peeled and cut into 1cm dice
2 stalks

Europe
Oceania
France
Australia
Stew
Main course
Mediterranean
Gluten-free

Method

Sweat the vegetables in half of the oil over low heat in a covered pan until soft then set aside.
Heat the remaining oil until very hot and brown the oxtail pieces on all sides, adjusting the heat to avoid burning. Turn into a sieve to drain and blot with kitchen paper.
Preheat the oven to