Oxtail Ragu
Oxtail Ragu

Hey everyone, hope you are having an amazing day today. Today, I will show you a way to make a distinctive dish, oxtail ragu. It is one of my favorites. This time, I am going to make it a little bit tasty. This will be really delicious.

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.

Oxtail Ragu is one of the most favored of recent trending meals on earth. It is easy, it’s quick, it tastes yummy. It’s enjoyed by millions every day. They’re nice and they look fantastic. Oxtail Ragu is something which I have loved my whole life.

To get started with this particular recipe, we have to prepare a few components. You can have oxtail ragu using 12 ingredients and 9 steps. Here is how you cook it.

The ingredients needed to make Oxtail Ragu:
  1. Get 6 large oxtail (also works well with short ribs)
  2. Take 2 lbs pork rib tips (use any pork, I like bone in for flavor)
  3. Take 4 cups water or stock
  4. Take 1 carrot diced
  5. Take 1 medium yellow onion diced
  6. Get 4 stalks celery diced
  7. Take 3 tbsp chopped garlic
  8. Get 1 cup white wine (dry white works great)
  9. Make ready 1 tbsp crushed red pepper
  10. Make ready 1 small can tomato paste
  11. Get 4 oz fresh basil (or 1 oz dry)
  12. Prepare 2 tbsp 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.

Instructions to make Oxtail Ragu:
  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.

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