Name: Oxtail Ragu
Prep time: 15 min
Cook time: 15 min
Yield: 4
Ingredients: Beef oxtail, cut into 2-inch sections - 3 ½ pounds; Olive oil - 1 tablespoon; Salt and freshly ground black pepper - 1 tablespoon; Yellow onion, diced - 1 large; Garlic, roughly chopped - 6 cloves; Sherry vinegar - ¼ cup; Tomato sauce or puree, or more if desired - 4 cups; Chicken broth, or enough to cover the oxtails - 2 cups; Fresh rosemary - 1 sprig; Fresh thyme - 2 sprigs; Fresh oregano - 2 sprigs; Kosher salt, plus more to taste - 1 teaspoon; Red chili flakes - ¼ teaspoon

Recipe information

Cooking:

15 min.

Servings per container:

Source:

More details

Ingredients for - Oxtail Ragu

1. Beef oxtail, cut into 2-inch sections - 3 ½ pounds

2. Olive oil - 1 tablespoon

3. Salt and freshly ground black pepper - 1 tablespoon

4. Yellow onion, diced - 1 large

5. Garlic, roughly chopped - 6 cloves

6. Sherry vinegar - ¼ cup

7. Tomato sauce or puree, or more if desired - 4 cups

8. Chicken broth, or enough to cover the oxtails - 2 cups

9. Fresh rosemary - 1 sprig

10. Fresh thyme - 2 sprigs

11. Fresh oregano - 2 sprigs

12. Kosher salt, plus more to taste - 1 teaspoon

13. Red chili flakes - ¼ teaspoon

How to cook deliciously - Oxtail Ragu

1. Stage

Preheat oven to 425 degrees F (220 degrees C). Lightly oil a baking pan large enough to hold the oxtails in a single layer.

2. Stage

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.

3. Stage

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.