Oxtail Ragu

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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/

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