Oxtail Recipe | Braised Oxtail Ragu

Braised Oxtail Ragu

3 to 4 pounds oxtail, cut into 1-inch pieces
Salt and pepper
1/4 cup extra-virgin olive oil, plus 3 tablespoons
2 small onions, divided
6 carrots, divided
6 celery stalks, divided
2 tablespoons Italian double concentrate tomato paste, divided
1 head garlic, sliced in half horizontally
1 bottle red wine
One 35-ounce can San Marzano tomatoes

  • Heat the oven to 250° F. Get out a heavy enameled cast-iron pan and warm it over high heat. Pat the oxtail dry and season liberally with salt and pepper.
  • Add the olive oil to the pan and add the oxtail one at a time in a single layer, working in batches if necessary. Brown each oxtail on either side, about 6 to 8 minutes a side. When all the oxtail is browned, drain the fat from the pan and set the meat aside.
  • Add 1 chopped onion, 4 chopped carrots, and 4 chopped stalks of celery to the pan and lower the heat to medium. Let them brown and wilt for a few minutes in the oil, then add one tablespoon of tomato paste and let cook 5 to 6 more minutes.
  • etc
  • etc

  • For Full Instruction: food52.com

    Rated 4/5 based on 645 Reviews