Best 3 Oxtail Ragu Recipes
**Introduction:**
Indulge in the rich and hearty flavors of oxtail ragu, a classic Italian dish that combines the tender meat of oxtails with a flavorful tomato sauce. This delectable stew is a symphony of textures and tastes, featuring melt-in-your-mouth oxtails braised in a robust sauce made with aromatic vegetables, herbs, and spices. Served over creamy polenta, pasta, or mashed potatoes, oxtail ragu is a comforting and satisfying meal perfect for special occasions or a cozy night in.
**Recipes:**
1. **Classic Oxtail Ragu:** This traditional recipe showcases the true essence of oxtail ragu. Slow-cooked oxtails are simmered in a rich tomato sauce infused with red wine, carrots, celery, and onions. The result is a deep and complex ragu that pairs perfectly with your favorite pasta.
2. **Tuscan Oxtail Ragu:** Inspired by the vibrant flavors of Tuscany, this ragu incorporates sun-dried tomatoes, olives, and fresh herbs. The addition of porcini mushrooms adds an earthy depth to the sauce, while a touch of red wine enhances its richness. Serve over pappardelle pasta for an authentic Tuscan experience.
3. **Red Wine Oxtail Ragu:** For those who enjoy a bold and robust ragu, this recipe is a must-try. Oxtails are braised in a generous amount of red wine, creating a deep and savory sauce. The addition of cocoa powder adds a subtle hint of bitterness that balances the sweetness of the tomatoes. Serve over polenta for a hearty and comforting meal.
4. **Slow Cooker Oxtail Ragu:** This convenient recipe allows you to savor the deliciousness of oxtail ragu without spending hours in the kitchen. Simply brown the oxtails and vegetables, then transfer them to a slow cooker. Let it simmer for several hours until the meat is fall-off-the-bone tender. Serve over mashed potatoes for a comforting and effortless dinner.
5. **Oxtail Ragu with Pappardelle:** This recipe combines the classic oxtail ragu with the wide, flat noodles of pappardelle. The hearty sauce clings to the pasta, creating a satisfying bite in every forkful. Garnish with grated Parmesan cheese and fresh parsley for an elegant and flavorful dish.
OXTAIL RAGU
Richly browned oxtail sections are simmered low and slow in a rich tomato sauce until the meat comes off the bones-- this oxtail ragu is almost foolproof. The only way to screw up this incredibly succulent cut of beef is to not cook it long enough.
Provided by Chef John
Categories Side Dish Sauces and Condiments Recipes Sauce Recipes Pasta Sauce Recipes Tomato
Time 5h
Yield 4
Number Of Ingredients 13
Steps:
- Preheat oven to 425 degrees F (220 degrees C). Lightly oil a baking pan large enough to hold the oxtails in a single layer.
- Place chopped onions and garlic in prepared pan. Rub oxtail sections with olive oil; season with salt and freshly ground black pepper. Arrange on top of onions. Roast in preheated oven for 25 minutes. Turn oxtails and continue roasting until well browned, another 20 to 35 minutes. Remove pan from oven.
- Pour in wine vinegar, tomato sauce, chicken stock or water, rosemary, thyme, oregano, salt, and red chili flakes to the baking pan; stir. Pour the entire mixture into a large pot. Place over medium-high heat until sauce begins to simmer. Cover; reduce heat, and simmer over low heat until meat easily separates from the bone and is very tender, about 4 to 5 hours. Skim off fat before serving.
Nutrition Facts : Calories 606.8 calories, Carbohydrate 19.2 g, Cholesterol 221.4 mg, Fat 30.8 g, Fiber 4.3 g, Protein 65.1 g, SaturatedFat 11.7 g, Sodium 3307.4 mg, Sugar 12.1 g
OXTAIL RAGù WITH SEMOLINA GNOCCHI
Steps:
- Ragù:
- Toss oxtails, flour, pepper, 2 Tbsp. or 1 Tbsp. salt in a large bowl until oxtails are evenly coated. Heat oil in a large heavy pot over medium-high. Working in batches, cook oxtails in a single layer, turning occasionally, until browned all over, 15-20 minutes. Transfer oxtails to a plate as they're done.
- Cook onion, carrots, celery, garlic, and rosemary in same pot, stirring often, until vegetables are browned around edges, 10-15 minutes. Add wine, tomatoes, vinegar, and honey, stirring and scraping up browned bits; bring to a boil. Season with several generous pinches of salt and return oxtails to pot. Pour in water just to cover oxtails; bring to a gentle simmer. Partially cover and cook, reducing heat as needed to keep at a bare simmer, until meat is falling off the bone, 3-3 1/2 hours. Let cool; cover and chill at least 12 hours.
- Gnocchi and assembly:
- Line a 13x9" baking dish with parchment paper, leaving overhang on 2 sides. Bring milk, butter, and several pinches of salt to a simmer in a large saucepan over medium. Gradually whisk in semolina and cook, whisking, until very thick and bubbling, about 3 minutes. Remove from heat; add 1 cup Parmesan and whisk until smooth. Whisk in egg yolk and scrape gnocchi mixture into prepared pan; smooth top. Cover and chill until set, at least 2 hours and up to 12 hours.
- Meanwhile, remove ragù from fridge and skim fat from surface. Warm ragù over low until heated through, then transfer oxtails to a plate. Increase heat to medium and bring braising liquid to a simmer. Cook until reduced to the consistency of gravy, 5-10 minutes. Taste and season with more salt if needed. Pick meat from bones and shred into small pieces. Return meat to ragù; discard bones. Transfer 2 cups ragù to an airtight container and save for later. Cover pot; keep remaining ragù warm over low heat.
- Turn out gnocchi mixture onto a clean surface and remove parchment paper; slice into about 1" squares.
- Heat oil in a large nonstick skillet over medium. Add half of gnocchi to skillet, arrange in a single layer, and cook, undisturbed, until browned and crisp underneath, about 3 minutes. Toss to turn and cook until other side is browned and crisp, about 2 minutes. Spoon into pot with ragù. Repeat with remaining gnocchi. Gently toss gnocchi in ragù; season with more salt if needed. Divide among bowls; top with parsley and more Parmesan.
- Do Ahead
- Ragù can be made 2 days ahead. Cover and chill, or freeze up to 4 weeks.
STROZZAPRETI WITH OXTAIL RAGù AND HORSERADISH CRUMBS
Toasted breadcrumbs, tossed with horseradish and rosemary, give this rich, filling pasta a vibrant finishing touch.
Provided by Dawn Perry
Yield 4 servings
Number Of Ingredients 13
Steps:
- Preheat oven to 350°F. Season oxtails with salt and pepper. Heat 2 tablespoons oil in a large heavy pot over medium-high and cook oxtails until deeply browned all over, 15-18 minutes; transfer to a bowl.
- Meanwhile, finely chop onion, carrots, and celery in a food processor.
- Cook vegetables in same pot, stirring often, until soft, 5-7 minutes. Add garlic and cook, stirring, until fragrant, about 2 minutes. Return oxtails to pot and add wine, broth, and 2 teaspoons rosemary. Oxtails should be just covered; top off with water if needed. Bring to a simmer, cover, and transfer to oven. Braise, checking halfway through to make sure oxtails are covered at least two-thirds of the way up, until meat is falling off the bone, 2-2 1/2 hours. Remove oxtails from liquid. When cool enough to handle, shred meat and return to sauce; discard bones.
- Meanwhile, toss breadcrumbs with remaining 2 tablespoons oil on a rimmed baking sheet, squeezing bread to help it absorb oil. Bake until golden brown, 5-7 minutes; let cool. Stir breadcrumbs, horseradish, and remaining 1 teaspoon rosemary in a medium bowl.
- Cook pasta in a large pot of boiling salted water, stirring occasionally, until very al dente (pasta will still be opaque and very firm in the center). Drain pasta, reserving 1 1/2 cups pasta cooking liquid.
- Bring ragu to a simmer over mediumhigh heat. Add pasta and 1 cup pasta cooking liquid and cook, tossing often and adding more cooking liquid to help finish cooking pasta, until pasta is al dente and sauce is thickened and coats pasta, about 5 minutes. Taste and season with salt and pepper. Serve pasta topped with horseradish breadcrumbs.
- Do Ahead
- Ragù can be made 4 days ahead. Let cool; cover and chill.
Tips:
- Choose the right oxtails: Look for oxtails that are meaty and have a good amount of fat. Avoid oxtails that are too bony or have been frozen multiple times.
- Brown the oxtails well: Browning the oxtails before stewing them will help to develop their flavor and give the ragu a richer color.
- Use a good quality wine: The wine you use in the ragu will have a big impact on the flavor. Choose a dry red wine that you enjoy drinking.
- Simmer the ragu for a long time: The longer you simmer the ragu, the more tender the oxtails will become and the more flavorful the sauce will be. Aim for at least 2 hours, but you can simmer the ragu for up to 4 hours if you have the time.
- Serve the ragu over your favorite pasta: Oxtail ragu is traditionally served over pappardelle, but you can use any type of pasta that you like.
Conclusion:
Oxtail ragu is a delicious and hearty dish that is perfect for a special occasion. It is also a great way to use up leftover oxtails. With a little planning and effort, you can make a delicious oxtail ragu at home that your family and friends will love.
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