Oxtail ragout with thyme risotto

Name: Oxtail ragout with thyme risotto
Cook time: 3 h 45 min
Total time: 3 h 45 min
Yield: 4
Ingredients: 1 collar Soup Greens; 2 Onions; 300 g Mushrooms; 1 kg Oxtail; 20 g clarified butter; 7-10 Tbsp Salt; 7-10 Tbsp Pepper; 2 TABLESPOONS Flour; 2 TABLESPOONS Tomato paste; 3/4 l clear meat broth (instant); 1/4 l dry red wine; 1-2 Bay leaves; 1 Garlic clove; 1/2 bunch Thyme; 30 g Butter or margarine; 200 g Risotto rice (e.g. Avorio rice); 1/2 l Vegetable broth (instant); 100 ml dry white wine; 3 TABLESPOONS grated parmesan cheese

AUTHOR
Kelli Murphy

DIFFICULTY
easy

RATING

COOK TIME
225 mins

TOTAL TIME
225 mins

Ingredients

Servings: 4

1 collar Soup Greens
2 Onions
300 g Mushrooms
1 kg Oxtail
20 g clarified butter
7-10 Tbsp Salt
7-10 Tbsp Pepper
2 TABLESPOONS Flour
2 TABLESPOONS Tomato paste
3/4 l clear meat broth (instant)
1/4 l dry red wine
1-2 Bay leaves
1 Garlic clove
1/2 bunch Thyme
30 g Butter or margarine
200 g Risotto rice (e.g. Avorio rice)
1/2 l Vegetable broth (instant)
100 ml dry white wine
3 TABLESPOONS grated parmesan cheese

Directions

1
Clean and wash the soup greens. Cut leek into thin slices, remaining vegetables into fine cubes. Peel one onion and also dice it. Wash, clean and halve the mushrooms. Wash oxtail, dab dry and cut into five centimetre long pieces. Heat clarified butter in a roasting pan and fry the meat thoroughly, turning it over.
2
Season with salt and pepper and remove. Braise the vegetables, diced onions and mushrooms in the hot frying fat. Dust with flour and sauté in it while stirring. Stir in tomato paste and deglaze with stock and red wine. Add meat and bay leaves to the stock. Cover and braise for 21/2 to three hours. For the risotto, peel and finely dice the garlic and remaining onion. Wash the thyme, dab dry and pluck the leaves from the stems. Melt 15 grams of fat in a saucepan. Sauté onion and garlic in it until transparent. Add rice and thyme and also fry briefly. Add vegetable stock and white wine, cover and cook over medium heat for 20 minutes.
3
For the risotto, peel and finely dice the garlic and remaining onion. Wash the thyme, dab dry and pluck the leaves from the stems. Melt 15 grams of fat in a saucepan. Sauté onion and garlic in it until transparent. Add rice and thyme and also fry briefly. Add vegetable stock and white wine, cover and cook over medium heat for 20 minutes. Stir the remaining cold butter and parmesan into the risotto and season with salt and pepper. Season the oxtail ragout with salt and pepper and serve with the thyme risotto