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The 2008
Mietta Song Recital Award







Oxtail Ragout



Ingredients

30 Oxtails

Oxtails Oxtails

20 chopped cloves Garlic

Garlic Garlic

Olive Oil

Olive Oil Olive Oil

Brandy

Brandy Brandy

Salt And Pepper

Salt and Pepper Salt and Pepper

Red Wine

Wine Wine

Brown Stock (estouffade, as made in Escoffier, 1/2 quantity)

Stock Stock

Bouquet Garni (Parsley Stalks, Thyme, Bay Leaf)

Bouquet Garni Bouquet Garni

Orange Peel

Orange Orange

Stoned Black Olives

Olive Olive

Method

Soak oxtails 2 hours and dry well.

Heat oil and fry off pieces scattering with garlic.

Flame - put in large casserole.

Deglaze with red wine (1litre approximately).

Let boil a few minutes.

Add enough stock to cover.

Bouquet garni and orange peel and salt and pepper.

Cover with 2 layers of foil.

Cook 250 degrees for about 4 hours.

Pour off liquid and cool.

Skim fat.

Heat liquid - scatter oxtails with olives.

Pour over sauce.

Reheat gently - and check seasoning.


Remarks

Variations
See also this version and this








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