Recipe: Appetizing Oxtail Ragu

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. The only way to screw up this incredibly succulent. Meanwhile, remove ragù from fridge and skim fat from surface.

This is ragu depends on cooking the meat first, low and slow, with the same aromatic vegetables that will go into the base. Braised Oxtail Ragu. by: Sara Jenkins. Recipe: Braised Oxtail Ragu. by Sara Kate Gillingham. You can have Oxtail Ragu using 12 ingredients and 9 steps. Here is how you cook 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. Prepare 1 of carrot diced.
5. You need 1 of medium yellow onion diced.
6. It's 4 stalks of celery diced.
7. Prepare 3 tbsp of chopped garlic.
8. It's 1 cup of white wine (dry white works great).
9. Prepare 1 tbsp of crushed red pepper.
10. You need 1 of small can tomato paste.
11. Prepare 4 oz of fresh basil (or 1 oz dry).
12. It's 2 tbsp of sugar (optional).

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. Yes it's the tail, and is it ever delicious. Heat an oven-safe pot over medium-high.

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!.

Add oil, then half of oxtail. 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.