Oxtail Ragu. 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. Meanwhile, remove ragù from fridge and skim fat from surface. Warm ragù over low until heated through, then transfer oxtails to a plate.

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 cook, with each piece's hunk of marrow only helping. Oxtail Ragu - Worth the Wait. Other than a completely unnecessary braising step right in the middle of the video, this oxtail ragu came out amazingly well. You can cook Oxtail Ragu using 12 ingredients and 9 steps. Here is how you achieve it.

Ingredients of Oxtail Ragu

1. You need 6 of large oxtail (also works well with short ribs).
2. It's 2 lbs of pork rib tips (use any pork, I like bone in for flavor).
3. You need 4 cups of water or stock.
4. It's 1 of carrot diced.
5. It's 1 of medium yellow onion diced.
6. It's 4 stalks of celery diced.
7. Prepare 3 tbsp of chopped garlic.
8. You need 1 cup of white wine (dry white works great).
9. You need 1 tbsp of crushed red pepper.
10. Prepare 1 of small can tomato paste.
11. You need 4 oz of fresh basil (or 1 oz dry).
12. Prepare 2 tbsp of sugar (optional).

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. 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

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!.

Braised Oxtail Ragu w/ Chanterelle Mushrooms. Oxtail Ragu is an Italian dish of slowly braised ox tails until the meat falls of its bones on a rich tomato sauce, herbs and spices usually served with pasta, crusty bread, potatoes or even rice. Lightly oil a baking pan large enough to hold the oxtails in a single layer. Place chopped onions and garlic in prepared pan. The perfect make-ahead meal, this recipe makes a lot of ragù.