Name: Oxtail Ragout
Prep time: 15 min
Cook time: 35 min
Yield: 6 servings
Cuisine: French
Ingredients: 2 tablespoons butter (or ghee); 1 large onion (diced); 2 stalks celery (diced); 2 carrots (peeled and diced); 1 1/2 cups beef bone broth; 14 ounces tomatoes (diced, 1 can); 2 bay leaves; 1-2 teaspoons thyme (fresh or 1/2 -1 teaspoon dried); 1/2 teaspoon rosemary (fresh, or 1/2 teaspoon dried); 1/2 teaspoon salt; 3 peppercorns; 3 oxtails (joints separated, about 4 pounds); 2 teaspoons red wine vinegar; 2 tablespoons arrowroot ((optional)); 2 tablespoons Water ((optional))

Oxtail Ragout

By :Kellyann Petrucci

This hearty dish is rich with flavor! Warm and comfy and good for the soul! If you haven’t had oxtail, it’s a great addition to your meal plan. It is tender, succulent, and extremely rich in collagen.

Course

Soup

Cuisine

French

Difficulty

Easy

Browse Category

Soups, Stews & Broths

Duration

30-60 min

Diet	Celiac, Gluten Free, Low Carb, Paleo

Cooking Technique

Pressure Cook

Main Ingredient

Herbs, Oxtail, Tomatoes

Prep Time

15 minutes

Cook Time

35 minutes

Servings

6 servings

Ingredients

2 tablespoons butter or ghee
1 large onion diced
2 stalks celery diced
2 carrots peeled and diced
1 1/2 cups beef bone broth
14 ounces tomatoes diced, 1 can
2 bay leaves
1-2 teaspoons thyme fresh or 1/2 -1 teaspoon dried
1/2 teaspoon rosemary fresh, or 1/2 teaspoon dried
1/2 teaspoon salt
3 peppercorns
3 oxtails joints separated, about 4 pounds
2 teaspoons red wine vinegar
2 tablespoons arrowroot (optional)
2 tablespoons Water (optional)

Course

Soup

Cuisine

French

Difficulty

Easy

Browse Category

Soups, Stews & Broths

Duration

30-60 min

Diet	Celiac, Gluten Free, Low Carb, Paleo

Cooking Technique

Pressure Cook

Main Ingredient

Herbs, Oxtail, Tomatoes

Prep Time

15 minutes

Cook Time

35 minutes

Servings

6 servings

Ingredients

2 tablespoons butter or ghee
1 large onion diced
2 stalks celery diced
2 carrots peeled and diced
1 1/2 cups beef bone broth
14 ounces tomatoes diced, 1 can
2 bay leaves
1-2 teaspoons thyme fresh or 1/2 -1 teaspoon dried
1/2 teaspoon rosemary fresh, or 1/2 teaspoon dried
1/2 teaspoon salt
3 peppercorns
3 oxtails joints separated, about 4 pounds
2 teaspoons red wine vinegar
2 tablespoons arrowroot (optional)
2 tablespoons Water (optional)

Instructions

Set your Instant Pot to the Sauté setting. When display reads "hot", heat the butter/ghee and sauté the onions, celery, and carrots for 2 minutes, or until softened.
Add beef bone broth, tomatoes, bay leaves, thyme, rosemary, salt, and peppercorns and stir.
Add in the oxtails.
Using the Manual setting on the Instant Pot, adjust to high pressure and set to cook for 30 minutes. When time is up, allow pressure to naturally release.
Skim off any excess fat, remove the bay leaves and peppercorns and add the red wine vinegar.
If you wish to thicken the ragout, blend the arrowroot into 2 tablespoons of water. Bring the ragout to a boil on the Sauté setting and stir in the arrowroot mixture.
Boil gently, stirring constantly until the ragout has thickened, about 2 minutes. Serve and enjoy!

http://drkellyann.com/paleo-recipes

Kellyann Petrucci

Kellyann Petrucci, M.S., N.D., is the author of the New York Times bestselling book Dr. Kellyann’s Bone Broth Diet (Rodale, 2015) and Dr. Kellyann’s Bone Broth Cookbook (Rodale, 2016). She also is the host of the PBS special, 21 Days to a Slimmer, Younger You. A weight-loss and natural anti-aging transformation expert, Dr. Petrucci has a private practice in the Birmingham, Michigan area and is a concierge doctor for celebrities in New York City and Los Angeles. She is a board-certified naturopathic physician and a certified nutrition consultant. Dr. Petrucci is a regular guest on television shows including The Doctors, Dr. Oz, Good Morning America, and national news programs, and has authored six books for John Wiley & Sons. In addition, she is a regular contributor to The Huffington Post and MindBodyGreen. She is the driving force behind the popular website drkellyann.com.