Oxtail Ragu

Oxtail Ragu

In Chef John's foolproof recipe, richly browned oxtail sections are simmered in tomato sauce. Serve over pasta.

Preparation Time
15 mins
Cooking Time
4 hr 45 mins
Total Time
5 hr
Calories
607 Calories

Recipe Instructions

Step 1
Preheat the oven to 425 degrees F (220 degrees C). Lightly oil a baking pan large enough to hold oxtails in a single layer.
Step 2
Rub oxtail sections with olive oil; season with salt and black pepper. Place onion and garlic in prepared pan; place oxtails on top.
Step 3
Roast in the preheated oven 25 minutes. Flip oxtails; continue roasting until well browned, 20 to 35 minutes more.
Step 4
Add tomato sauce, chicken stock, vinegar, thyme, oregano, rosemary, 1 teaspoon kosher salt, and red pepper flakes to the baking pan; stir and transfer mixture to a large pot. Place over medium-high heat until sauce begins to simmer. Cover, reduce heat, and simmer over low heat until oxtails very tender and easily separate from bones, 4 to 5 hours. Skim off fat before serving.

Ingredients

  • 1 tablespoon olive oil
  • salt and freshly ground black pepper
  • 2 sprigs fresh thyme
  • 2 sprigs fresh oregano
  • 1 sprig fresh rosemary
  • 1 large yellow onion, diced
  • 1 teaspoon kosher salt, plus more to taste
  • 6 cloves garlic, roughly chopped
  • 4 cups tomato sauce or puree, or more if desired
  • 2 cups chicken broth, or enough to cover the oxtails
  • 0.25 cup sherry vinegar
  • 0.25 teaspoon red chili flakes
  • 3.5 pounds beef oxtail, cut into 2-inch sections

Categories

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