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Pork Chops with a Creamy Garlic Sauce
Oxtail Ragout
| By : |
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.
| 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)
Ingredients
|
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!
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.
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I enjoyed this recipe, but had a few adjustments. I do not like rosemary or thyme seasoning. I used 1 tsp garlic powder and 1/2 tsp of adobo seasoning instead, which turned out okay. I used about 1 lbs more oxtail than the recipe maximum listed, and found I needed a little salt while eating. Otherwise good recipe.
I used this recipe as a guideline actually. I used my own spice combination according to my own tastes. But i would say instead of 30mins, set it to at least 43mins to have tender, soft meat on the bone.
My only thing is cook it for longers. Usually about 45 mins to get that fall off the bone tenderness.
I will add lentils to this when I make it. It looks delicious!
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Good suggestion here and cooked 45min, much tender.