Oxtail ragout

Oxtail ragout

By
From
The Scandinavian Cookbook
Serves
8
Photographer
Lars Ranek

This is an old recipe that has survived many generations, a wholesome and tasty meal that I prepare once every winter. The flavour is enhanced if the ragout is made the day before you serve it. If there are only four of you, you can serve it for dinner on two nights.

Ingredients

Quantity Ingredient
2kg oxtail pieces
100g butter
4 tablespoons olive oil
1 tablespoon plain wheat flour
500ml red wine
4 shallots, roughly chopped
6 garlic cloves, roughly chopped
2 rosemary sprigs
4 bay leaves
1 tablespoon whole peppercorns
1 tablespoon coarse salt

To serve

Quantity Ingredient
5 parsnips, peeled and cut into long strips
4 tablespoons olive oil
200g chanterelles
30g butter
a few sprigs flat-leaf parsley, to garnish

Method

  1. Trim any excess fat from the oxtail and dry with paper towels. Melt the butter in a large, heavy-based casserole, then add the oil and brown the oxtail, turning so they take on a nice golden colour all over. Work in batches if you need to.
  2. Sprinkle the flour over the oxtail and turn until the flour is absorbed. Pour in the red wine, stir again, then add the shallots, garlic, rosemary, bay leaves, peppercorns and salt. Add enough water to almost cover the oxtail and bring to the boil. Skim any froth that forms on the surface, then reduce the heat, cover and leave to simmer for 3 hours.
  3. About half an hour before the oxtail will be ready, preheat the oven to 200°C. For the vegetable accompaniments, place the parsnips in an ovenproof dish, add the olive oil, turn until coated and sprinkle with salt and freshly ground pepper. Roast for 20 minutes.
  4. Clean the chanterelles with a dry brush then fry them in the butter for 5 minutes. When the ragout is cooked, serve it with the chanterelles, roast parsnips and fresh parsley. You can also serve it with mashed potatoes.
Tags:
Scandinavian
Trine Hahnemann
seasonal
healthy
Danish
Swedish
Norwegian
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