Oxtail Ragu

Posted on


happy cooking.







Ingredients for 4 portions:


(Pro tip: since this does take so many hours to simmer, it’s almost always best to make this the day before you serve it)


3-4 pounds oxtail, cut into 2-inch sections, rubbed with olive oil, and seasoned generously with salt and freshly ground black pepper.


1 large yellow onion, diced


6 garlic cloves, roughly chopped


— Roast at 425 F. for 45-60 minutes until browned


— Transfer into a sauce pot, and add the following


1/4 cup sherry vinegar


4 cups tomato sauce or puree, or more if desired


2 cups chicken broth, or enough to cover the oxtails


* You can add as much sauce and/or stock as you want, as long as you have at least enough to cover


1 sprig rosemary


2 springs thyme


2 springs oregano


1 teaspoon kosher salt, plus more to taste


1/4 teaspoon red chili flakes


– Simmer on low, many hours, until tender


– Should be enough sauce and meat for 1 pound of pasta

Sumber https://foodwishes.blogspot.com/

Leave a Reply

Your email address will not be published. Required fields are marked *