Oxtail ragù with root vegetable purée
Prep time: 240 minServes: 6
Pairs with
The gelatinous depth of oxtail and wine reduction — a powerful red with complexity.
Ingredients
- 1.5 kg oxtail
- 2 carrots
- 2 celery stalks
- 1 yellow onion
- 400 ml red wine
- 400 ml beef stock
- 2 tbsp tomato paste
- Bay leaves
- Thyme. Purée: 300 g carrots
- 300 g parsnips
- Butter
- Cream
Method
- 1Brown oxtail all over. Sauté vegetables and tomato paste. Add wine and stock, add herbs. Braise covered at 160°C for 3 hours until meat falls off the bone. Remove meat, reduce the jus. Boil and blend root vegetables with butter and cream into a purée.