Oxtail Ragu – Worth The Wait

Other than a completely unnecessary braising footstep correct inwards the middle of the video, this oxtail ragu came out amazingly well. My idea was to roast the oxtails inwards the sauce, inwards a dull oven to run across if I could make the tender-sticky meat I know as well as love, while slowly reducing the sauce at the same time. I couldn’t. 

Well, actually, it would lead keep eventually gotten tender, exactly I wasn’t prepared to detect out how long that was going to be. Like I said several times during the video, I wish yous to roast your oxtail as well as onion until nicely browned, exactly therefore transfer everything into a pot, add together the residual of the ingredients, as well as simmer until the meat comes off the bones amongst minimal effort.

The solely means to screw upward this incredibly succulent cutting of beef is to non ready it long enough, which is why I amend non read whatsoever 3-star recipe reviews that say, “Good flavor, exactly wasn’t every bit tender every bit I wanted.” Just think to non braise, as well as piece of employment along simmering until it yields completely to your fork. I genuinely create promise yous give this a seek soon. Enjoy!

Ingredients for iv portions:

(Pro tip: since this does lead keep therefore many hours to simmer, it's nearly ever best to brand this the solar daytime earlier yous serve it)

3-4 pounds oxtail, cutting into 2-inch sections, rubbed amongst olive oil, as well as seasoned generously amongst tabular array salt as well as freshly reason dark pepper.

1 large yellowish onion, diced

6 garlic cloves, about chopped

-- Roast at 425 F. for 45-60 minutes until browned

-- Transfer into a sauce pot, as well as add together the following

1/4 loving cup sherry vinegar

4 cups tomato plant sauce or puree, or to a greater extent than if desired

2 cups chicken broth, or plenty to encompass the oxtails

* You tin add together every bit much sauce and/or stock every bit yous want, every bit long every bit yous lead keep at to the lowest degree plenty to cover

1 sprig rosemary

2 springs thyme

2 springs oregano

1 teaspoon kosher salt, summation to a greater extent than to taste

1/4 teaspoon crimson chili flakes

- Simmer on low, many hours, until tender

- Should last plenty sauce as well as meat for 1 pound of pasta