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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Sa Red
[email protected]I can't wait to try this oxtail ragu recipe!
tlorjw
[email protected]This oxtail ragu is a bit pricey to make, but it's worth it for a special occasion.
Adnan Ashraf
[email protected]I'm not a big fan of oxtail, but this ragu was surprisingly good. The meat was tender and the sauce was flavorful.
Mr Robert
[email protected]This oxtail ragu is the perfect comfort food for a cold winter day.
rieni
[email protected]I've never made oxtail ragu before, but this recipe made it easy. The instructions were clear and concise, and the result was a delicious, flavorful dish.
Gin Kid
[email protected]This recipe is a keeper! The oxtail ragu is so delicious and the polenta is the perfect side dish.
Sharon Ceaser
[email protected]I'm not sure what went wrong, but my oxtail ragu turned out tough and bland. I followed the recipe exactly, so I'm not sure what happened.
Iker Beristain
[email protected]This is a great recipe for a hearty, comforting meal. The oxtail ragu is rich and flavorful, and the pappardelle pasta is the perfect accompaniment.
Rana Rajib
[email protected]I love this oxtail ragu! It's so easy to make and it always turns out delicious.
Prakash Ayer
[email protected]This oxtail ragu is a bit time-consuming to make, but it's worth the effort. The result is a rich, flavorful sauce that's perfect for a special occasion.
Kamugisha Benard
[email protected]I was a bit hesitant to try this recipe because I'm not a big fan of oxtail, but I was pleasantly surprised. The ragu was delicious and the meat was very tender.
Rick Martin
[email protected]This is the best oxtail ragu recipe I've ever tried. The meat is so tender and the sauce is so flavorful. I highly recommend it!
shahid iqbal
[email protected]I've made this oxtail ragu a few times now and it's always a winner. The ragu is so versatile - I've served it over pasta, polenta, and even rice.
Raja Shek
[email protected]This oxtail ragu was an absolute delight! The meat was fall-off-the-bone tender and the sauce was rich and flavorful. I served it over pappardelle pasta and it was a hit with my family.