Oxtail Ragout

• 4 lb. oxtail
• 1/2 c. oleo
• 1 c. chopped onions
• 1 c. chopped carrots
• 1 c. chopped celery
• 1 clove garlic, crushed
• 1/4 tsp. whole black pepper
• 2 tsp. salt
• 2 c. water plus 1/2 c. water
• 2 bay leaves
• 1 tsp. dried thyme leaves
• 2 c. (10 oz.) condensed beef broth (undiluted)
• 1 c. red Burgundy
• 8 carrots, cut small
• 12 new potatoes
• 1 pkg. frozen peas
• 1/2 c. flour

1. Day Before:
2. Wash oxtail and dry.
3. Brown in hot butter.
4. Take out; add vegetables, garlic, pepper, salt, thyme and bay leaves. Saute over medium heat; stir until onions are golden.
5. Add oxtail, beef broth and 2 cups water.
6. Boil.
7. Reduce heat and simmer over low heat until oxtail is tender.
8. Remove from heat; stir in Burgundy.
9. Cool.
10. Refrigerate overnight.

oxtail, oleo, onions, carrots, celery, clove garlic, black pepper, salt, water, bay leaves, thyme, condensed beef broth, red burgundy, carrots, potatoes, frozen peas, flour

Taken from www.cookbooks.com/Recipe-Details.aspx?id=911501 (may not work)