Oxtail Ragu

Oxtail Ragu
  • PREP TIME
    15 mins
  • COOK TIME
    4 hrs 45 mins
  • TOTAL TIME
    5 hrs
  • SERVING
    4 People
  • VIEWS
    99

Indulge in the sublime comfort of Oxtail Ragu, where deeply caramelized oxtail transforms into a melt-in-your-mouth experience after a slow simmer in a vibrant tomato sauce, creating a dish that's both rustic and refined.

Ingridients

Adjust Servings

Nutrition

  • Carbohydrate
    19 g
  • Cholesterol
    221 mg
  • Fiber
    4 g
  • Protein
    65 g
  • Saturated Fat
    12 g
  • Sodium
    3307 mg
  • Sugar
    12 g
  • Fat
    31 g
  • Unsaturated Fat
    0 g

Follow The Directions

01

Step

Preheat the oven to 425 degrees F (220 degrees C). Lightly oil a baking pan large enough to hold oxtails in a single layer. (5 minutes)

02

Step

Rub oxtail sections with olive oil; season generously with salt and black pepper. In the prepared pan, scatter the diced onion and chopped garlic, then arrange the oxtails on top. (10 minutes)

03

Step

Roast in the preheated oven for 25 minutes. Flip the oxtails and continue roasting until they are deeply browned and caramelized, approximately 20 to 35 minutes more. (55 minutes)

04

Step

Transfer the roasted oxtails and vegetables to a large, heavy-bottomed pot. Add the tomato sauce, chicken stock, sherry vinegar, thyme, oregano, rosemary, 1 teaspoon kosher salt, and red pepper flakes. Stir to combine, then bring the mixture to a simmer over medium-high heat. (10 minutes)

05

Step

Once simmering, reduce the heat to low, cover the pot tightly, and gently simmer for 4 to 5 hours, or until the oxtails are incredibly tender and the meat easily pulls away from the bones. Be sure to check the liquid level periodically, adding more broth or water if needed to keep the oxtails submerged. (300 minutes)

06

Step

Before serving, skim off any excess fat from the surface of the ragu for a cleaner, richer flavor. Serve hot over your choice of pasta, polenta, or creamy mashed potatoes.

For an even deeper flavor, consider marinating the oxtails overnight in the sherry vinegar along with the herbs and spices before browning. This will help to tenderize the meat and infuse it with even more deliciousness.
Don't be afraid to experiment with the herbs. Bay leaf can add a good depth of flavor.
If you don't have sherry vinegar, red wine vinegar can be substituted.

Dedrick Dooley

Written by

Our recipe authors are passionate food lovers who share thousands of diverse dishes from around the world. They bring daily cooking inspiration with delicious, easy-to-make recipes for every occasion.

RECIPE REVIEWS

Avarage Rating: 4.7/ 5 ( 33 Ratings)
Total Reviews: (8)
  • Vinnie Jerde

    I added a pinch of smoked paprika for a little extra smokiness. Delicious!

  • Estella Vandervort

    I used my slow cooker and it worked perfectly. So easy and convenient!

  • Ricardo Wyman

    Make sure you skim the fat off the top before serving. It makes a big difference!

  • Lexi Dietrich

    This is now my go-to recipe for oxtail. It's foolproof and always a crowd-pleaser.

  • Annabel King

    This recipe is a game changer! The oxtail was so tender and the sauce was incredibly rich. My family devoured it!

  • Yvette Jones

    This recipe is worth the wait. The flavors develop beautifully over time.

  • Arlie Armstrong

    The roasting step is key to getting that deep, savory flavor. Don't skip it!

  • Nolan Dicki

    I made this for a dinner party and everyone raved about it. The sherry vinegar really adds a special touch.

LEAVE A REVIEW

Please Rate