Oxtail Ragout
by Editorial Staff
Summary
| Prep Time | 30 mins |
| Total Time | 30 mins |
| Course | Main Course |
| Cuisine | European |
| Servings (Default: 4) |
Ingredients
- 1 ½ kg oxtail
- 40 g clarified butter
- 2 vegetable onions, approx. 300 g
- 1 bunch soup greens
- 0.5 liter ½ red wine
- 2 teaspoon beef broth, instant
- 1 tablespoon tomato paste
- 1 bunch thyme, fresher
- 1 tablespoon crème fraîche
Print Recipe
Pin Recipe Instructions
- Wash and dab the oxtail and cut into pieces approx. 5 cm long. Season a little with pepper and salt and fry in heated clarified butter in a saucepan.
- Clean, wash and chop the soup greens. Add to the meat with the peeled and finely diced onions and fry them.
- Mix the red wine (I used a 2003 Shiraz Merlot from Arniston Bay in South Africa. You can get it from Karstadt. Let everything cook for 2 hours in a closed saucepan over medium heat. After the cooking time, add the tomato paste, crème fraiche and the bunch of chopped thyme and stir. Season with salt and pepper and serve immediately.
- Tip: Of course, the whole thing also works with the oxtails cut into slices or pieces that are offered everywhere. If you like, you can also add some oregano.
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