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Oxtail Ragout in Madeira Recipe

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This recipe for Oxtail Ragout in Madeira is from The Patterson Family Cookbook, one of the cookbooks created at FamilyCookbookProject.com. We'll help you start your own personal cookbook! It's easy and fun. Click here to start your own cookbook!
Category:
Category:
Ingredients:  
Ingredients:  
10 lbs ox tails
flour
salt
ground pepper
6 Tbsp olive oil
6 Tbsp unsalted butter
4 large onions, thinly sliced
4 carrots, thinly sliced
2 large turnips, peeped and thinly sliced
3 Tbsp rosemary
2 tsp thyme
1 bay leaf
6 cups chicken broth
2 leeks, coarsely chopped (optional)
2 parsnips, peeled and thinly sliced (optional)
chopped fresh parsley for garnish (optional)
1/2 of a fifth of madeira wine
Directions:
Directions:
Preheat the broiler.

Dust ox tails with flour, salt and pepper, and place on broiler rack. Broil until nicely browned and crispy around the edges, turning once, about 15 minutes.

Heat oil and butter in an 8 qt braising pan over medium heat. Add onion and saute until limp. Add ox tails, carrots, turnips, parsnips, leeks, rosemary, thyme, and bay leaf. Stir in chicken broth to barely cover ox tails. Bring to boil and simmer for five minutes. Skim the top.

Reduce heat, cover, and simmer for 3.5 hours. Add liquid to keep ox tails just covered.

Add madeira and cook an additional ten minutes.

Cool and remove fat from the top. Remove ox tails and cook to reduce broth to desired consistency.

 

 

 

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