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OXTAIL RAGOUT

 The Scandinavian Cookbook
by Trina Hahnemann
This is an old recipe that has survived many generations, a wholesome and tasty meal that prepare once every winter. The flavor 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.
Serves 8


Ingredients

    • 4 pounds oxtail pieces
    • 1 cup butter
    • 1/4 cup olive oil
    • 1 tablespoon all-purpose flour
    • 2 cups red wine
    • 4 shallots, coarsely chopped
    • 6 cloves garlic, coarsely chopped
    • 2 rosemary sprigs
    • 4 bay leaves
    • 1 tablespoon peppercorns
    • 1 tablespoon coarse salt

For Serving

    • 5 parsnips, peeled and cut into long strips
    • 1/4 cup olive oil
    • 1/2 pound chanterelles
    • 2 tablespoons butter
    • Few flat-leaf parsley sprigs, for garnish


Directions

Trim any excess fat from the oxtails and dry with paper towels. Melt the butter in a large, heavy casserole, then add the oil. Brown the oxtails, turning so they take on a nice golden color all over. Work in batches if you need to.

Sprinkle the flour over the oxtails 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 oxtails and bring to a boil. Skim any froth that forms on the surface, then reduce the heat, cover, and simmer for 3 hours, or until the meat falls apart when tested with a fork. Remove the bay leaves.

About half an hour before the oxtails will be ready, preheat the oven to 400°F. For the vegetable accompaniments, place the parsnips in a baking dish, add the olive oil, and turn until coated. Sprinkle with salt and pepper and roast for 20 minutes, or until firm to the bite.

Clean the chanterelles with a dry brush then pan-fry them in the butter for 5 minutes (make sure they're still crunchy). When the ragout is cooked, serve it with the chanterelles, roasted parsnips, and fresh parsley. You can also serve it with mashed potatoes.
 

 

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