The only way to screw up this incredibly succulent cut of beef is to not cook it long enough, which is why I better not read any 3-star recipe reviews that say, “Good flavor, but wasn’t as tender as I wanted.” Just remember to not braise, and keep simmering until it yields completely to your fork. I really do hope you give this a try soon. Enjoy!
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
Oxtail Ragu – Worth the Wait
4/
5
Oleh
soni agus
