Oxtail Ragout Recipe

Name: Oxtail Ragout
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 4 lb. oxtail; 1/2 c. oleo; 1 c. chopped onions; 1 c. chopped carrots; 1 c. chopped celery; 1 clove garlic, crushed; 1/4 tsp. whole black pepper; 2 tsp. salt; 2 c. water plus 1/2 c. water; 2 bay leaves; 1 tsp. dried thyme leaves; 2 c. (10 oz.) condensed beef broth (undiluted); 1 c. red Burgundy; 8 carrots, cut small; 12 new potatoes; 1 pkg. frozen peas; 1/2 c. flour

Servings: persons

4 lb. oxtail
1/2 c. oleo
1 c. chopped onions
1 c. chopped carrots
1 c. chopped celery
1 clove garlic, crushed
1/4 tsp. whole black pepper
2 tsp. salt
2 c. water plus 1/2 c. water
2 bay leaves
1 tsp. dried thyme leaves
2 c. (10 oz.) condensed beef broth (undiluted)
1 c. red Burgundy
8 carrots, cut small
12 new potatoes
1 pkg. frozen peas
1/2 c. flour

1
Day Before:
2
Wash oxtail and dry.
3
Brown in hot butter.
4
Take out; add vegetables, garlic, pepper, salt, thyme and bay leaves. Saute over medium heat; stir until onions are golden.
5
Add oxtail, beef broth and 2 cups water.
6
Boil.
7
Reduce heat and simmer over low heat until oxtail is tender.
8
Remove from heat; stir in Burgundy.
9
Cool.
10
Refrigerate overnight.

531

kcal

Calories

116

Carbs

Protein

Carbs Protein

* Per serving · 4 servings · Values may vary.

No additional tips available.

No specific allergen information. Please check the ingredient list for possible allergens.

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This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 17 ingredients. The key ingredients include: 4 lb. oxtail, 1/2 c. oleo, 1 c. chopped onions, 1 c. chopped carrots, and more.

Yes, Oxtail Ragout falls under the Meat & Poultry category and is a great choice for this type of meal.

Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.

Oxtail Ragout

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