Oxtail Ragu

Pasta Sauce - Side Dish

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.

Brief

Prep 15 mins

Cook: 4hrs45 mins

Total: 5hrs

Servings: 4

Yield: 4 servings

Oxtail Ragu

Ingredients

3 ½ pounds beef oxtail

cut into 2-inch sections

1 tablespoon olive oil

Salt and freshly ground black pepper

1 large yellow onion

diced

6 cloves garlic

roughly chopped

¼ cup sherry vinegar

4 cups tomato sauce or puree

or more if desired

2 cups chicken broth

or enough to cover the oxtails

1 sprig fresh rosemary

2 sprigs fresh thyme

2 sprigs fresh oregano

1 teaspoon kosher salt

plus more to taste

¼ teaspoon red chili flakes

BLT Pasta Carbonara

Side Dish

Directions

Step 1

Preheat oven to 425 degrees F (220 degrees C). Lightly oil a baking pan large enough to hold the oxtails in a single layer.

Step 2

Place chopped onions and garlic in prepared pan. Rub oxtail sections with olive oil; season with salt and freshly ground black pepper. Arrange on top of onions. Roast in preheated oven for 25 minutes. Turn oxtails and continue roasting until well browned another 20 to 35 minutes. Remove pan from oven.

Step 3

Pour in wine vinegar tomato sauce chicken stock or water rosemary thyme oregano salt and red chili flakes to the baking pan; stir. Pour the entire mixture into a large pot. Place over medium-high heat until sauce begins to simmer. Cover; reduce heat and simmer over low heat until meat easily separates from the bone and is very tender about 4 to 5 hours. Skim off fat before serving.

Nutritional Information

Oxtail Ragu

Servings Per Recipe:4

Calories: 606.8

% Daily Value *

Protein: 65.1g 130%

Carbohydrates: 19.2g 6%

Dietary Fiber: 4.3g 17%

Sugars: 12.1g

Fat: 30.8g 48%

Saturated Fat: 11.7g 58%

Cholesterol: 221.4mg 74%

Vitamin A Iu: 959.9IU 19%

Niacin Equivalents: 3mg 23%

Vitamin B6: 0.6mg 39%

Vitamin C: 22.3mg 37%

Folate: 52.6mcg 13%

Calcium: 82.7mg 8%

Iron: 10.3mg 57%

Magnesium: 46.2mg 17%

Potassium: 1242.4mg 35%

Sodium: 3307.4mg 132%

Thiamin: 0.2mg 19%

Calories From Fat: 277.6

*Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.

**Nutrient information is not available for all ingredients. Amount is based on available nutrient data.

(-)Nutrition information is provided for reference only. If you are following a medically restrictive diet, please consult your doctor or registered dietitian before preparing this recipe for personal consumption.