Oxtail Ragu – Worth the Wait

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Oxtail Ragu – Worth the Wait

Other than a completely unnecessary braising step right in the middle of the video, this oxtail ragu came out amazingly well. My thought was to roast the oxtails in the sauce, in a slow oven to see if I could achieve the tender-sticky meat I know and love, while slowly reducing the sauce at the same time. I couldn’t. 

Well, actually, it would have eventually gotten tender, but I wasn’t prepared to find out how long that was going to be. Like I said several times during the video, I want you to roast your oxtail and onion until nicely browned, but then transfer everything into a pot, add the rest of the ingredients, and simmer until the meat comes off the bones with minimal effort.

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

Other than a completely unnecessary braising step right in the middle of the video, this oxtail ragu came out amazingly well. My thought was to roast the oxtails in the sauce, in a slow oven to see if I could achieve the tender-sticky meat I know and love, while slowly reducing the sauce at the same time. I couldn’t. 

Well, actually, it would have eventually gotten tender, but I wasn’t prepared to find out how long that was going to be. Like I said several times during the video, I want you to roast your oxtail and onion until nicely browned, but then transfer everything into a pot, add the rest of the ingredients, and simmer until the meat comes off the bones with minimal effort.

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



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