The classic, French OXTAIL STEW - Ragoût de Queue de Beouf

red wine

🥗Healthier: non-alcoholic red wine

💰Cheaper: beef broth

Non-alcoholic wine maintains flavor without alcohol.

oxtail

🥗Healthier: beef shank

💰Cheaper: brisket

Beef shank is leaner and more affordable.

Heat 1 tablespoon each of olive oil and butter in a large heavy stew-pan.

Add the pieces of oxtail and fry them, turning until browned on all sides.

Remove the oxtail from the pan and season it.

Slice the onion and crush the garlic, then cook them in the same pan until very soft.

Prepare a bouquet of herbs by rolling thyme, bay, and parsley in a strip of leek.

Slice the carrots and add them to the pan, cooking for a few more minutes.

Return the oxtail to the pan and stir for a minute.

Pour over brandy and ignite it, letting the flames die down.

Add red wine and enough stock or water to cover the oxtail.

Add the bouquet of herbs and cook for 3-4 hours until the meat is tender, skimming off fat and scum as it cooks.

If a thicker sauce is desired, mix 1 tablespoon of soft butter with 1 tablespoon of flour and whisk pieces into the stew.

Cooking Techniques

Equipment Needed

Spice Level: