Oxtail Ragout


  • 2 tablespoons butter
  • 1 large onion
  • 2 stalks celery
  • 2 carrots
  • 1 1/2 cups beef bone broth
  • 14 ounces tomatoes
  • 2 bay leaves
  • 1-2 teaspoons thyme
  • 1/2 teaspoon rosemary
  • 1/2 teaspoon salt
  • 3 peppercorns
  • 3 oxtails
  • 2 teaspoons red wine vinegar
  • 2 tablespoons arrowroot
  • 2 tablespoons Water
  • 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!
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