Oxtail Ragout

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Preparation info

  • 8

    • Difficulty


Appears in

New York Times Menu Cookbook

New York Times Menu Cookbook

By Craig Claiborne

Published 1966

  • About


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


  1. Preheat oven to moderate (350°F.).

  2. Brown the oxtails well in the butter and oil in a large skillet.

  3. Line a buttered casserole with the celery and parsley. Add the garlic and bay leaf. Transfer the oxtails to the casserole.

  4. Add the carrots to the skillet in which the oxtails cooked. Cook them, stirring, until lightly browned. Sprinkle with the flour; when it starts to brown, add a little stock. Stir to dissolve brown particles and scrape this mixture into the casserole.

  5. Add the remaining stock to the casserole with the red wine, cognac and tomatoes. Cover. Bake for two and one-half to three hours. Transfer the oxtails to a hot deep serving dish.

  6. Strain the gravy but press as much as possible of the cooked vegetables through the sieve. Bring the strained sauce to a boil and add the lemon juice, nutmeg, and Madeira. Add pepper to taste. Simmer for five minutes. Pour the sauce over the oxtails and sprinkle them with additional chopped parsley. Serve with boiled potatoes or noodles.

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