Pawaru-Grahmata

№ 20II. nodaļa

Vēršu astes kā ragū

Braised oxtail ragout with anchovy

  • Serves 4
  • about 4 hours
  • Melnraksts · vēl nav izmēģināts

1796Wehrschu-astes kà Ragout.

Modernizētslpp. 63–64 · PDF 77–78
4 porcijas

The book gives no quantities beyond "a spoonful of broth or water" and one anchovy; the amounts below are ours.

Method

6 soļi
  1. Melt the butter in a heavy casserole with a tight lid. Add the oxtail, salt, peppercorns, bay leaves and onions and pour in the broth (more than the book's spoonful, see Notes).
  2. Cover and cook over low heat, or in the oven at 160 °C, for 3–3½ hours, until the meat is tender and comes away from the bone. Every 20–30 minutes, stir and turn the pieces so they colour evenly, and add a splash of water if the pot is dry. For the last 30 minutes, take the lid off so the liquid cooks down and the meat browns golden in its own fat.
  3. Lift out the oxtail and pour the juices and fat into a jug. Return about 2 tbsp of the fat to the pot.
  4. Stir the flour into the fat and cook over medium heat for 3–4 minutes, until brown. Skim most of the remaining fat off the juices and whisk the juices into the pot. Add broth or water to make about 300 ml of sauce.
  5. Mash the chopped anchovy with the vinegar, stir it into the sauce and bring to the boil.
  6. Return the oxtail, cover and simmer gently for 10 minutes, turning the pieces in the sauce. Serve hot.

Notes

What the book says vs. what we added

the book stews chopped oxtail in butter with salt, whole pepper, bay leaves and onions and only a spoonful of broth or water, in a small iron pot with a good lid over a low fire, stirring from time to time, until tender and golden brown. The meat and juices come out; a little of the fat is browned with flour, the juices go back in, and after skimming and a few more drops of broth, a chopped anchovy with vinegar finishes the sauce before the meat is braised in it briefly. The amounts, times and oven temperature are ours.

Liquid

oxtail needs 3 hours or more. In a tightly sealed iron pot it stews in its own juices, but on a modern hob a spoonful of liquid will burn long before that, so we start with a cupful and let it cook down at the end.

Fat

oxtail gives off a lot of fat; the book also says to skim it if there's too much.

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