Mes Gentilhommes!

We have emerged (finalment) from the month of Nivôse and are diving headlong into Pluvôise, Rainy Month. For the sake of the mission of this particular blog, I must say I am glad. Mineral month was exciting in a “there’s literally nothing I can think of to make for Bitumen Day,” but I’m glad to say adieu to it for a year. Pluvôise offers us actual vegetation again! It begins with the spurge-laurel, moss, butcher’s broom and the snowdrop flower (which flowers in winter). Today, 5 Pluvôise is Bull Day and I am celebrating the bull by making another oxtail dish. I’ve chosen a hearty oxtail ragu with gnocchi that simmers for a whole afternoon and fills the house with lovely smells on a rainy day.

Oxtail Ragu (makes a double recipe)

1 – 2 lbs of oxtail

1/4 cup flour

2 tsp crushed black pepper

2 tbs salt

2 tbs olive oil

1 large onion

2 large carrots

2 celery stalks

1 head of garlic

1 sprig of rosemary

1 cup red wine

2 cans of 28 oz peeled tomatoes

First, chop the onion, carrots, celery, garlic and rosemary. Then, mix the flour, salt and pepper in a large bowl. Toss the oxtails in the flour mixture. Heat the olive oil in a large pot and brown the oxtails on all sides. Remove the oxtails and reserve. Add add the onion, carrots, celery, rosemary and garlic to the same pot. Cook for 10 to 15 minutes. While they cook, open the cans of tomatoes and pour into a large bowl. Squeeze the full tomatoes so most of the juice is extracted and discard the pulp. This tip is thanks to Tony Danza – it will make your sauce less bitter. Add the wine, tomatoes and some salt and pepper. Bring to a boil. Return the oxtails to the pot and add water so that the meat is covered. Simmer and cook partially covered until the meat falls from the bone of the oxtail, about 4 hours. Let it cool and then put it in the fridge overnight.

The next day when you are ready to eat, take the ragu out of the fridge and skim the fat from the surface. Warm on the stove until heated through and remove the oxtails. Bring the sauce to a low boil and cook until reduced and thickened, 10 minutes. Take the meat off the bones, shred, and add back to the pot. Remove two cups of the ragu and freeze for another rainy day! Serve with gnocchi or pasta.