Veal Tail Ragout

Veal Tail Ragout © kvalifood.com

Veal tail ragout is a patience dish — pieces of meat braised for 3–4 hours until they are as soft as butter and fall from the bone. The tails are coated in seasoned flour before browning, and tomatoes and bay leaves give the sauce depth. Peas are added in the final minutes for colour and freshness. It is food that takes care of itself and tastes best of all.

Ingredients

Yields 4 servings

  • 1½ kg veal tail pieces, cut at the joints
  • 2–3 tbsp flour
  • mild paprika, to taste
  • salt, pepper
  • 20–30 g butter (or oil)
  • 1 onion, sliced
  • 1 bouquet garni
  • 2–3 whole cloves
  • 1 can chopped tomatoes (approx. 400 g)
  • 500 ml water
  • 250 g frozen peas (optional)
  • finely chopped parsley

Side dish

  • mashed potatoes

Directions

Coating and browning

Mix the flour with paprika, salt and pepper in a bag. Add the tail pieces and shake well until evenly coated. Melt the butter in a heavy-based pot. Brown the tail pieces thoroughly in batches on all sides — this is the foundation of flavour in the sauce. Remove and set aside.

Stew

Sauté the onion slices in the pot until golden. Return the veal tails. Add the bouquet garni, cloves, chopped tomatoes and water. The liquid should cover most of the meat.

Braising

Bring to the boil and skim carefully. Reduce to a low heat and put the lid on. Let the dish simmer for 3–4 hours until the meat is very tender and falling from the bones. Check occasionally and add a little water if needed.

Finish

Remove the bouquet garni and cloves. Add the frozen peas in the last 10 minutes. Adjust seasoning with salt and a touch of acidity. Scatter finely chopped parsley over the top and serve with mashed potatoes.

Notes

  • 3–4 hours is not excessive — the collagen in the tail pieces needs time to break down and give a silky smooth sauce
  • Cloves add a subtle warm spice note that is characteristic of the classic recipe; remove them before serving
  • The sauce can be thickened with a beurre manié (butter and flour kneaded together and whisked in) if it is too thin
  • Variation — oxtail ragout: use oxtail (requires 4–5 hours), swap to red wine, and finish with a splash of madeira or sherry
  • Freezing: approx. 1½ months