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
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David Lembe
[email protected]This is a great recipe! The oxtail ragu is so flavorful and hearty. I love serving it over pasta or mashed potatoes.
Uzair Janu
[email protected]This ragu was amazing! The meat was so tender and the sauce was so flavorful. I served it over mashed potatoes and it was a perfect meal.
Madysen
[email protected]I thought this ragu was just okay. The meat was a little tough and the sauce was a bit bland. I probably won't make it again.
Mostafa Rosidh sajol
[email protected]This was a really good ragu. The meat was tender and the sauce was flavorful. I served it over pasta and it was a hit with my family.
Kawsar Op
[email protected]This recipe is a keeper! I've made it several times and it always turns out great. The meat is always tender and the sauce is always flavorful. I love serving it over pasta or mashed potatoes.
SK BOY BOY
[email protected]Absolutely delicious! The meat was fall-off-the-bone tender and the sauce was rich and flavorful. I served it over mashed potatoes and it was a perfect meal.
Wehzings Wehzings
[email protected]I made this for a dinner party and it was a huge hit! Everyone loved the rich, flavorful sauce and the tender meat. I definitely recommend this recipe.
Melody godson
[email protected]This is one of my favorite recipes! The oxtail is always so tender and the sauce is so flavorful. I love serving it over pasta or mashed potatoes.
desmond eze
[email protected]The meat was tough and the sauce was bland. I followed the recipe exactly, so I'm not sure what went wrong.
Enjiro Kirishima
[email protected]This ragu was a bit too rich for my taste, but it was still very good. I think next time I'll use less butter and cream.
Nelson Johnson
[email protected]This was my first time making oxtail ragu and it was surprisingly easy. The recipe was clear and concise, and the dish turned out amazing. The meat was so tender and the sauce was incredibly flavorful. I will definitely be making this again.
Shahzaib Shaikh
[email protected]I've made this oxtail ragu several times and it always turns out great. The key is to braise the meat for a long time, until it's meltingly tender. I also like to add a bit of red wine to the sauce for extra flavor.
Hawa Hawa
[email protected]This oxtail ragu is a delicious and hearty dish that is perfect for a cold winter night. The meat is fall-off-the-bone tender and the sauce is rich and flavorful. I served it over mashed potatoes and it was a hit with my family.