Over this holiday season, when you have time to cook and braise something delicious and aromatic, try something new! If you’ve never eaten oxtail, please trust me. You want to try it! And in this article, I’ll help you with the recipe for how to make oxtail ragu.
Traditionally oxtail was from the tail of the ox. Now, it is from the tail of cattle. It is cut into short lengths in the butcher case. It has an amazing taste because of the bone in the middle and the long cooking time. If you are a fan of meats braised for long periods of time and with a bone, you will love this cut of meat. It’s also way less expensive than more popular cuts of beef.
How to Make Oxtail Ragu
First, you must obtain the oxtail. I usually buy 4-6 pieces (depending on the size) which fit nicely in my Emile Henry cast iron dutch oven. Sometimes, if I have four pieces and extra space in my dutch oven, I add half a pound of stew meat as well. You should prepare all of your ingredients and have them ready, just as you would with ragu all bolognese or any other stew. And finally, don’t be in a hurry! The oxtail will need to braise for 3 hours, so plan this recipe when you have time and are hanging out at home. This is a perfect Saturday night or Sunday dinner recipe!
It’s really hard not to nibble as you go through the process!
Below is a short video with my recipe for how to make oxtail ragu. I like to use a high quality dried pasta that has crevices like pipe rigate or little snails.
The ingredients you will need are:
Oxtail (4-6) at room temp, sprinkled with salt and pepper, dredged in flour
Mirepoix (carrot, celery, onion and garlic diced)
1-2 bay leaves
1/2 bottle red or white wine
1 28 oz can Italian San Marzano tomatoes
It is fantastic paired with a big red wine! This can handle an acidic wine because of the tomatoes, so feel free to select one of your Italian wines.