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

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.</

Oxtail Ragout

Ingredients

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