Recipe: Appetizing Oxtail Ragu

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. Beef Oxtail Recipe Smoked on UDS Smoker. Beef Short Rib Ragu Pasta Sauce With Rigatoni.

This is ragu depends on cooking the meat first, low and slow, with the same aromatic vegetables that will go into the base. Braised Oxtail Ragu. by: Sara Jenkins. Oxtail (which by the way is actually the tail of either gender of cattle) is an ideal meat for braising: its flavor emerges triumphantly with a long, slow cook, with each piece's hunk of marrow only helping. You can have Oxtail Ragu using 12 ingredients and 9 steps. Here is how you achieve that.

Ingredients of Oxtail Ragu

1. It's of large oxtail (also works well with short ribs).
2. Prepare of pork rib tips (use any pork, I like bone in for flavor).
3. It's of water or stock.
4. You need of carrot diced.
5. It's of medium yellow onion diced.
6. You need of celery diced.
7. You need of chopped garlic.
8. You need of white wine (dry white works great).
9. You need of crushed red pepper.
10. Prepare of small can tomato paste.
11. You need of fresh basil (or 1 oz dry).
12. It's of sugar (optional).

Oxtail Ragu - Worth the Wait. Yes it's the tail, and is it ever delicious. Heat an oven-safe pot over medium-high. Add oil, then half of oxtail.

Oxtail Ragu step by step

1. In your instapot/pressure cooker add your pork, oxtail and water. Pressure cook for 45 mins.
2. After your oxtail and pork is cooked remove the bones, save the liquid..
3. 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..
4. Add your garlic and cook for another 2 mins..
5. Add your white wine and reduce until almost evaporated..
6. Add your tomato paste and cook for 2 mins (this is called blooming).
7. Add your reserved liquid from the pressure cooker and simmer for 45 mins until thickened..
8. Add your meat, basil, sugar and salt and pepper and cook for another 10 mins..
9. Serve over pasta of your choice!.

We used to think oxtail was a bit of a British treat, but they love it in the Med too and this rich meaty, mushroomy sauce makes a great supper on a cool autumn evening. Lightly oil a baking pan large enough to hold the oxtails in a single layer. Place chopped onions and garlic in prepared pan. Prepare oxtail ragu: In a large heavy pot or Dutch oven heat oil over medium-high heat. Braised Oxtail Ragu w/ Chanterelle Mushrooms.