How to Make Appetizing Oxtail Ragu

Oxtail Ragu. Meanwhile, remove ragù from fridge and skim fat from surface. Warm ragù over low until heated through, then transfer oxtails to a plate. This is ragu depends on cooking the meat first, low and slow, with the same aromatic vegetables that will go into the base.

Oxtail Ragu - Worth the Wait. Yes it's the tail, and is it ever delicious. Heat an oven-safe pot over medium-high. You can cook Oxtail Ragu using 12 ingredients and 9 steps. Here is how you achieve that.

Ingredients of Oxtail Ragu

1. You need 6 of large oxtail (also works well with short ribs).
2. You need 2 lbs of pork rib tips (use any pork, I like bone in for flavor).
3. You need 4 cups of water or stock.
4. Prepare 1 of carrot diced.
5. You need 1 of medium yellow onion diced.
6. You need 4 stalks of celery diced.
7. Prepare 3 tbsp of chopped garlic.
8. It's 1 cup of white wine (dry white works great).
9. You need 1 tbsp of crushed red pepper.
10. Prepare 1 of small can tomato paste.
11. It's 4 oz of fresh basil (or 1 oz dry).
12. Prepare 2 tbsp of sugar (optional).

Add oil, then half of oxtail. We used to think oxtail was a bit of a British treat, but they love it in the Med too and this rich meaty, mushroomy sauce makes a great supper on a cool autumn evening. Oxtail Ragu is an Italian dish of slowly braised ox tails until the meat falls of its bones on a rich tomato sauce, herbs and spices usually served with pasta, crusty bread, potatoes or even rice. Braised Oxtail Ragu w/ Chanterelle Mushrooms.

Oxtail Ragu step by step

1. In your instapot/pressure cooker add your pork, oxtail and water. Pressure cook for 45 mins.
2. After your oxtail and pork is cooked remove the bones, save the liquid..
3. In a pot on medium heat, add a little oil or butter whichever you prefer and start sauteing your carrots, celery and onions until softened..
4. Add your garlic and cook for another 2 mins..
5. Add your white wine and reduce until almost evaporated..
6. Add your tomato paste and cook for 2 mins (this is called blooming).
7. Add your reserved liquid from the pressure cooker and simmer for 45 mins until thickened..
8. Add your meat, basil, sugar and salt and pepper and cook for another 10 mins..
9. Serve over pasta of your choice!.

Much of it is bones that you will discard but there is also plenty of meat there too. Prepare oxtail ragu: In a large heavy pot or Dutch oven heat oil over medium-high heat. Lightly oil a baking pan large enough to hold the oxtails in a single layer. Place chopped onions and garlic in prepared pan. Discover the magic of the internet at Imgur, a community powered entertainment destination.