Hearty oxtail ragout
1 servings
Ingredients
| Quantity | Ingredient | |
|---|---|---|
| 3 | pounds | Oxtails, 3 pig's feet |
| 2 | teaspoons | Salt |
| 3 | eaches | Onions, thinly sliced |
| 6 | eaches | Leeks, cut in half |
| 2 | eaches | Onions, each studded with 2 cloves |
| 1 | teaspoon | Freshly ground black pepper lengthwise 1 tsp thyme |
| 1 | teaspoon | Rosemary |
| 1 | teaspoon | Powdered ginger |
| Flour butter | ||
| 3 | eaches | Carrots, sliced |
| 1 | each | Bay leaf |
| 1½ | cup | Dry red wine |
Directions
INGREDIENTS
DIRECTIONS
Place oxtails, pig's feet and onions in casserole. Add salt and pepper. Brown quickly in a preheated 450-F oven (this will take approximately 30 minutes). Add to the casserole the sliced onions, carrots, leeks, thyme, rosemary, bay leaf, ginger, wine and enough water to cover. Cover and bake for 4 to 5 hours. Pour off the juices into a saucepan and place over low heat. Mash together equal quantities of flour and butter with a fork. Form into small balls.
Stir these gradually into the juices, cooking until slightly thickened. Return the juices to the casserole. Serve with potatoes cooked in their jackets and some sour pickles. Coleslaw is a good accompaniment to this substantial dish. A light dessert like lemon ice would be a suitable finale. Submitted By EARL SHELSBY On 02-14-95