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. Recipe: Braised Oxtail Ragu. by Sara Kate Gillingham.
Add the olive oil to the pan and add the oxtail one at a time in a single layer, working in batches if necessary. When all the oxtail is browned, drain the fat from the pan and set the meat aside. Meanwhile, remove the oxtail from the oven and set aside. You can have Oxtail Ragu using 12 ingredients and 9 steps. Here is how you achieve that.
Ingredients of Oxtail Ragu
- It's 6 of large oxtail (also works well with short ribs).
- You need 2 lbs of pork rib tips (use any pork, I like bone in for flavor).
- It's 4 cups of water or stock.
- You need 1 of carrot diced.
- It's 1 of medium yellow onion diced.
- It's 4 stalks of celery diced.
- You need 3 tbsp of chopped garlic.
- You need 1 cup of white wine (dry white works great).
- It's 1 tbsp of crushed red pepper.
- It's 1 of small can tomato paste.
- It's 4 oz of fresh basil (or 1 oz dry).
- Prepare 2 tbsp of sugar (optional).
Add the cloves and flour to the veg, stirring well to combine, then pour in the tomatoes and porter (or wine, if using). Oxtail makes a lovely, thick and meaty sauce for this pasta dish - perfect for a chilly evening. Alternatively, serve the ragu with fresh gnocchi; it's also delicious in winter on cheesy, creamy polenta. Polenta with Braised Oxtail Ragu, and Remembering That the Sun Is Just beyond the Clouds.
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!.
Ragu's are best when made slow on a low temperature. Oxtail ragu is no exception to this rule. If you are wondering what exactly oxtail is, it's the tail of a cow and it's a completely under respected piece of meat in the states. It has an amazing amount of flavor and is relatively inexpensive. Roman Style Oxtail Ragu by: Liliana.