Oxtail Ragu. Richly browned oxtail sections are simmered low and slow in a rich tomato sauce until the meat comes off the bones-- this oxtail ragu is almost foolproof. The only way to screw up this incredibly succulent cut of beef is to not cook it long enough. Salt and freshly ground black pepper.
It's full of flavour and becomes melt-in-the-mouth tender.
Quickly dredge the oxtail in the flour and sear on all sides until browned, turning with long handled tongs.
Remove the browned oxtail to a plate and set aside.
Hello everybody, hope you're having an amazing day today. Today, I will show you a way to make a special dish, oxtail ragu. It is one of my favorites. This time, I'm gonna make it a little bit unique. This is gonna smell and look delicious.
Richly browned oxtail sections are simmered low and slow in a rich tomato sauce until the meat comes off the bones-- this oxtail ragu is almost foolproof. The only way to screw up this incredibly succulent cut of beef is to not cook it long enough. Salt and freshly ground black pepper.
Oxtail Ragu is one of the most popular of current trending meals on earth. It's enjoyed by millions every day. It is easy, it is quick, it tastes yummy. Oxtail Ragu is something that I've loved my whole life. They're nice and they look wonderful.
To get started with this recipe, we have to first prepare a few components. You can have oxtail ragu using 12 ingredients and 9 steps. Here is how you cook it.
The ingredients needed to make Oxtail Ragu:
- {Prepare 6 of large oxtail (also works well with short ribs).
- {Take 2 lbs of pork rib tips (use any pork, I like bone in for flavor).
- {Get 4 cups of water or stock.
- {Make ready 1 of carrot diced.
- {Prepare 1 of medium yellow onion diced.
- {Get 4 stalks of celery diced.
- {Get 3 tbsp of chopped garlic.
- {Prepare 1 cup of white wine (dry white works great).
- {Take 1 tbsp of crushed red pepper.
- {Make ready 1 of small can tomato paste.
- {Take 4 oz of fresh basil (or 1 oz dry).
- {Make ready 2 tbsp of sugar (optional).
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. When all the oxtail is browned, drain the fat from the pan and set the meat aside. Ragu's are best when made slow on a low temperature.
Instructions to make Oxtail Ragu:
- In your instapot/pressure cooker add your pork, oxtail and water. Pressure cook for 45 mins.
- After your oxtail and pork is cooked remove the bones, save the liquid..
- 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..
- Add your garlic and cook for another 2 mins..
- Add your white wine and reduce until almost evaporated..
- Add your tomato paste and cook for 2 mins (this is called blooming).
- Add your reserved liquid from the pressure cooker and simmer for 45 mins until thickened..
- Add your meat, basil, sugar and salt and pepper and cook for another 10 mins..
- Serve over pasta of your choice!.
Oxtail ragu is no exception to this rule. If you are wondering what exactly oxtail is, it's the tail of a cow and it's a completely under respected piece of meat in the states. It has an amazing amount of flavor and is relatively inexpensive. Place the oxtail in a large mixing bowl, add salt and mix well. Pre-heat a skillet and add grapeseed oil.
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