Oxtail Ragu Recipes

OXTAIL RAGù

Steps:

• Heat half the olive oil and butter in a large casserole dish that will comfortably hold all the oxtail pieces in a single layer. When the butter has melted and started foaming, add the onion, carrot and celery. Fry them gently over a medium heat until they have started to soften and the onion is translucent. Add the garlic, then cook and stir for a further 2 minutes. Season the oxtail with salt and add it to the casserole along with the herbs. Pour in the red wine and bring it to the boil. Leave to boil for 5 minutes, then add enough stock to cover the oxtail. Bring the liquid to the boil and skim off any mushroom-coloured foam that appears. When the foam turns white, turn the heat down, partially cover the pan and leave the oxtail to simmer for an hour. Add the tomatoes to the pan and top up the stock if necessary. Continue to cook for a further 2 hours until the oxtail is very tender. Remove the oxtail from the casserole and set it aside to cool a little. Strain the remaining liquid, reserving both vegetables and liquid but discarding the herbs. When the oxtail is cool enough to handle, strip off all the meat and put it back in the casserole. Discard the fat and bone. Add the reserved vegetables to the pan, then skim most of the fat from the cooking liquid and add this too. Heat the remaining oil and butter in a frying pan and fry the mushrooms over a high heat until well browned, then add them to the pan. Check the seasoning and add more salt and some pepper if necessary. Bring everything to the boil, then turn the heat down and cover the pan. Simmer the ragù for another half an hour to bring all the flavours together. Keep an eye on it and add a splash of water if necessary. Cook the pasta in plenty of salted, boiling water until al dente. Serve the pasta with the oxtail ragù and some grated Parmesan to add at the table if you like.

OXTAIL RAGU

Steps:

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