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Oxtail Ragu
Oxtail Ragu
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Prep Time:
15 minutes
Cook Time:
285 minutes
Total Time:
300 minutes
Braised oxtail in savory tomato sauce, perfect over pasta.
Ingredients:
  • 3.5 pounds beef oxtail, cut into 2-inch sections
  • Salt and freshly ground black pepper
  • 1 large yellow onion, diced
  • 6 cloves garlic, roughly chopped
  • 0.25 cup sherry vinegar
  • 4 cups tomato sauce or puree, or more if desired
  • 2 cups chicken broth, or enough to cover the oxtails
  • 1 sprig fresh rosemary
  • 2 sprigs fresh thyme
  • 2 sprigs fresh oregano
  • 1 teaspoon kosher salt, plus more to taste
  • 0.25 teaspoon red chili flakes
Instructions:
  • Preheat your oven to 425 degrees F (220 degrees C) and lightly oil a baking pan that can hold the oxtails in a single layer.
  • Spread a bed of chopped onions and garlic in the pan. Massage oxtail sections with olive oil, then season generously with salt and freshly ground black pepper. Lay them on top of the onions. Roast in a preheated oven for 25 minutes. Flip the oxtails and roast until beautifully browned, another 20 to 35 minutes. Take the pan out of the oven.
  • Combine wine vinegar, tomato sauce, chicken stock or water, rosemary, thyme, oregano, salt, and red chili flakes in the baking pan and stir well. Transfer the flavorful mixture to a large pot and bring it to a simmer over medium-high heat. Cover, reduce heat, and gently simmer for 4 to 5 hours until the meat is fork-tender and falls off the bone. Before serving, be sure to skim off any excess fat.

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