Oxtail ragout

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Oxtail ragout with ribbon noodles

Oxtail stew ( French ragoût de queue de boeuf , English oxtail stew ) is a stew of chopped oxtail pieces , known in many parts of the world. In Italy it is known as Coda alla Vaccinara , while in Spain it is called Rabo de Toro .

As a rule, oxtail ragout is made with fried vegetables. In European kitchens, onions, carrots and sometimes celery are usually used for this, and the sauce is seasoned with red wine and tomato paste as well as with salt, pepper, bay leaf, thyme and others. The oxtail is cut apart in the limbs, not chopped, then seared and braised with the seared vegetables, red wine and the spices. The cooked oxtail pieces are served with the sauce from the cooked ingredients.

In Southeast Asia (Philippines) it is called kare-kare , the vegetables are egg fruits , artichoke hearts , green beans, banana blossoms or spinach, and the sauce is made with peanuts, fish sauce , ginger and garlic.

Individual evidence

  1. ^ Gillian Riley: The Oxford Companion to Italian Food . Oxford University Press, USA, 2007, ISBN 978-0-19-860617-8 , pp. 135 (English, limited preview in Google Book Search [accessed September 24, 2019]).
  2. ^ Katie Button, Genevieve Ko: Cúrate: Authentic Spanish Food from an American Kitchen . Flatiron Books, 2016, ISBN 978-1-250-05945-1 , pp. 112–113 (English, limited preview in Google Book Search [accessed September 25, 2019]).
  3. ^ A b F. Jürgen Herrmann: Textbook for cooks . Handwerk und Technik, Hamburg 1999, ISBN 3-582-40055-7 , p. 182, 210 .
  4. ↑ Oxtail stew. Retrieved September 24, 2019 .
  5. ↑ David Foskett, Neil Rippington, Patricia Paskins, Steve Thorpe: Practical Cookery, 13th Edition for Level 2 NVQs and Apprenticeships . Hodder Education, 2015, ISBN 978-1-4718-3959-7 (English, limited preview in Google Book Search [accessed September 24, 2019]).
  6. ↑ David Foskett, Neil Rippington, Patricia Paskins, Steve Thorpe: Practical Cookery, 13th Edition for Level 2 NVQs and Apprenticeships . Hodder Education, 2015, ISBN 978-1-4718-3959-7 , pp. 117 (English, limited preview in Google Book Search [accessed September 24, 2019]).
  7. ^ Jacqueline Chio-Lauri: The New Filipino Kitchen: Stories and Recipes from around the Globe . Agate Publishing, 2018, ISBN 978-1-57284-820-7 (English, limited preview in Google Book Search [accessed September 24, 2019]).