Oxtail Recipe | Creamy Herb Polenta with Braised Oxtail Ragu

Creamy Herb Polenta with Braised Oxtail Ragu

3 pounds oxtails (cut into pieces)
Black pepper
1/4 cup all-purpose flour
3 tablespoons avocado (or olive) oil
2 tablespoons unsalted butter
1 large onion, diced
1 large carrot, diced
1 rib celery, diced
6 cloves garlic, minced

  • Preheat the oven to 325°.
  • Season the oxtails with a couple of good pinches of salt and pepper, and toss with the flour.
  • Place a large, heavy-bottom pan or Dutch oven (oven-safe) over high heat, and add in the oil and the butter; once melted, add in the oxtails, allowing them to brown on the first side for about 4 minutes, then turning over to brown on other side, followed by a little browning on the other sides; remove from pan.
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  • For Full Instruction: thecozyapron.com

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