Oxtail Ragout

Name: Oxtail Ragout
Yield: 8 servings
Ingredients: ¼ cup butter; 2 carrots, scraped and chopped; 3 tablespoons cognac; 2 tablespoons all-purpose flour; 4 oxtails, skinned and cut into pieces; 2 cups finely chopped celery; ¼ cup vegetable oil; 1 cup dry red wine; ¼ cup finely chopped parsley; 1 pound ripe tomatoes, peeled, seeded and chopped, or 2 cups Italian plum tomatoes, drained and chopped; 1 cup Beef Stock; Juice of ½ lemon; 1 bay leaf; ¼ teaspoon grated nutmeg; Freshly ground black pepper; 1 cup Madeira; 2 garlic cloves, finely minced

Preparation info

8
servings

Difficulty
Medium

Appears in

New York Times Menu Cookbook

By Craig Claiborne

Published 1966

About

Ingredients

4 oxtails, skinned and cut into pieces
¼ cup butter
¼ cup v

Main course

Method

Preheat oven to moderate (350°F.).
Brown the oxtails well in the butter and oil in a large skillet.
Line a buttered casserole with the celery and parsley. Add the garlic and bay leaf. Transfer the oxtails to the casserole.</