Oxtail Ragu
Ingredients
- 3 ½ pounds beef oxtail, cut into 2-inch sections
- 1 tablespoon olive oil
- salt and freshly ground black pepper
- 1 large yellow onion, diced
- 6 cloves garlic, roughly chopped
- 4 cups tomato sauce or puree, or more if desired
- 2 cups chicken broth, or enough to cover the oxtails
- ¼ cup sherry vinegar
- 2 sprigs fresh thyme
- 2 sprigs fresh oregano
- 1 sprig fresh rosemary
- 1 teaspoon kosher salt, plus more to taste
- ¼ teaspoon red pepper flakes
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Instructions
- Preheat the oven to 425 degrees F (220 degrees C). Lightly oil a baking pan large enough to hold oxtails in a single layer.
- Rub oxtail sections with olive oil; season with salt and black pepper. Place onion and garlic in prepared pan; place oxtails on top.
- Roast in the preheated oven 25 minutes. Flip oxtails; continue roasting until well browned, 20 to 35 minutes more.
- Add tomato sauce, chicken stock, vinegar, thyme, oregano, rosemary, 1 teaspoon kosher salt, and red pepper flakes to the baking pan; stir and transfer mixture to a large pot. Place over medium-high heat until sauce begins to simmer. Cover, reduce heat, and simmer over low heat until oxtails very tender and easily separate from bones, 4 to 5 hours. Skim off fat before serving.
Source
Original recipe: View Original