Oxtail Ragu. Meanwhile, remove ragù from fridge and skim fat from surface. Warm ragù over low until heated through, then transfer oxtails to a plate. I hope you enjoy this Oxtail Ragu recipe!
Recipe: Braised Oxtail Ragu. by Sara Kate Gillingham. 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. Oxtail Ragu – Worth the Wait. You can have Oxtail Ragu using 12 ingredients and 9 steps. Here is how you achieve it.
Ingredients of Oxtail Ragu
- You need 6 of large oxtail (also works well with short ribs).
- It’s 2 lbs of pork rib tips (use any pork, I like bone in for flavor).
- Prepare 4 cups of water or stock.
- It’s 1 of carrot diced.
- You need 1 of medium yellow onion diced.
- Prepare 4 stalks of celery diced.
- Prepare 3 tbsp of chopped garlic.
- It’s 1 cup of white wine (dry white works great).
- Prepare 1 tbsp of crushed red pepper.
- Prepare 1 of small can tomato paste.
- Prepare 4 oz of fresh basil (or 1 oz dry).
- You need 2 tbsp of sugar (optional).
Other than a completely unnecessary braising step right in the middle of the video, this oxtail ragu came out amazingly well. 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 instructions
- 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!.
The ragù does need to cook for a while but there's no need to brown the meat first so that speeds Heat half the olive oil and butter in a large casserole dish that will comfortably hold all the oxtail. Lightly oil a baking pan large enough to hold the oxtails in a single layer. Place chopped onions and garlic in prepared pan. Perhaps this is the most flavourful meat cuts you can get which is perfect for a ragu, it also helps thicken the sauce. Making Oxtail Ragu isn't as quick and effortless as whipping up a bowl of spaghetti, but it isn't difficult.