Oxtail Ragout

Ingredients
1 medium sized Oxtail
2 teaspoons Butter
2 teaspoons Olive Oil
4 oz diced Fat Bacon
2 Spanish Onions stuck with cloves
Bouquet Garni (Parsley Stalks Thyme Bay Leaf)
2 cloves Garlic
8 Carrots
3/4 pint Tomato Juice and Beef Stock
4 Turnips
4 Leeks
4 Celery Stalks

Method

Cut oxtail into serving pieces.

Soak in cold water for 3-4 hours.

Put in fresh water and bring to the boil, skimming regularly. Drain and dry.

Put flour, salt and pepper into a large bag.

Add blanched oxtail and shake to coat pieces.

Heat butter and olive oil, add bacon pieces, saute till golden. Remove.

Brown oxtail pieces, return bacon, add onion, bouquet garni, garlic, 4 (of the 8) carrots sliced, salt and pepper.

Add tomato juice, and stock, bring slowly to the boil.

Cover casserole and cook in very slow oven for 3-4 hours.

Cool and skim off fat.

Scape and cut carrots in half, quarter turnips, clean leeks and celery.

Add vegetables and cook slowly till tender (about 40 minutes).

Sprinkle with chopped parsley.

Remarks
Desciption on menu 14.7.75 (or '74) Oxtail Ragout $4.00 (oxtail cooked in white wine, bouquet garni and vegetables)