SeniorCoot
12-24-2009, 08:23 AM
Don't know if it came from a Holstein or OX but yesterday I made some Oxtail Ragout for Christmas Eve dinner- it's in honor of my 97 yr old aunt who always loved it.
First I diced up some salt pork and fried it- drained it and used the fat to brown the pcs of tail(ox) which I had dredged in seasoned flour-after removing the tail pcs to a dutch Oven i used fat to saute some diced carrots,onions,celery,and garlic-when tender I added 1/2C dry red wine-1C beef stock a diced tomato,and seasoned it with seasoned salt, Bl pepper,Thyme leaves,tarragon, 2 bay leaves,and some oregano leaves. Put it, covered, in a 300F oven for 2 hrs and then let it cool-By today all seasonings will have been intensified and the meat which is very tender will be super over egg noodles oe Spatslee
First I diced up some salt pork and fried it- drained it and used the fat to brown the pcs of tail(ox) which I had dredged in seasoned flour-after removing the tail pcs to a dutch Oven i used fat to saute some diced carrots,onions,celery,and garlic-when tender I added 1/2C dry red wine-1C beef stock a diced tomato,and seasoned it with seasoned salt, Bl pepper,Thyme leaves,tarragon, 2 bay leaves,and some oregano leaves. Put it, covered, in a 300F oven for 2 hrs and then let it cool-By today all seasonings will have been intensified and the meat which is very tender will be super over egg noodles oe Spatslee