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. Meanwhile, remove ragù from fridge and skim fat from surface. Warm ragù over low until heated through, then transfer oxtails to a plate.
I hope you enjoy this Oxtail Ragu recipe! Recipe: Braised Oxtail Ragu. by Sara Kate Gillingham. Oxtail Ragu - Worth the Wait. You can have Oxtail Ragu using 12 ingredients and 9 steps. Here is how you achieve it.
Ingredients of Oxtail Ragu
- You need of large oxtail (also works well with short ribs).
- It's of pork rib tips (use any pork, I like bone in for flavor).
- Prepare of water or stock.
- Prepare of carrot diced.
- You need of medium yellow onion diced.
- You need of celery diced.
- It's of chopped garlic.
- You need of white wine (dry white works great).
- Prepare of crushed red pepper.
- It's of small can tomato paste.
- You need of fresh basil (or 1 oz dry).
- It's of sugar (optional).
Other than a completely unnecessary braising step right in the middle of the video, this oxtail ragu came out amazingly well. The ragù does need to cook for a while but there's no need to brown the meat first so that speeds Heat half the olive oil and butter in a large casserole dish that will comfortably hold all the oxtail. Yes it's the tail, and is it ever delicious. Heat an oven-safe pot over medium-high.
Oxtail Ragu step by step
- In your instapot/pressure cooker add your pork, oxtail and water. Pressure cook for 45 mins.
- After your oxtail and pork is cooked remove the bones, save the liquid..
- In a pot on medium heat, add a little oil or butter whichever you prefer and start sauteing your carrots, celery and onions until softened..
- Add your garlic and cook for another 2 mins..
- Add your white wine and reduce until almost evaporated..
- Add your tomato paste and cook for 2 mins (this is called blooming).
- Add your reserved liquid from the pressure cooker and simmer for 45 mins until thickened..
- Add your meat, basil, sugar and salt and pepper and cook for another 10 mins..
- Serve over pasta of your choice!.
Add oil, then half of oxtail. Lightly oil a baking pan large enough to hold the oxtails in a single layer. Place chopped onions and garlic in prepared pan. Adapted from Mario Batali's Babbo recipe. Perhaps this is the most flavourful meat cuts you can get which is perfect for a ragu, it also helps thicken the sauce.