Hello everybody, I hope you’re having an incredible day today. Today, I will show you a way to make a distinctive dish, oxtail ragu. It is one of my favorites. For mine, I will make it a bit unique. This will be really delicious.
Place chopped onions and garlic in prepared pan. Rub oxtail sections with olive oil; season with salt and freshly ground black pepper. Oxtail (which by the way is actually the tail of either gender of cattle) is an ideal meat for braising: its flavor emerges triumphantly with a long, slow cook, with each piece's hunk of marrow only helping things along. Oxtail ragu is exactly what I want to be eating once winter takes full swing.
Oxtail Ragu is one of the most favored of recent trending meals in the world. It’s appreciated by millions every day. It’s easy, it is fast, it tastes delicious. Oxtail Ragu is something which I’ve loved my entire life. They’re nice and they look fantastic.
To begin with this particular recipe, we have to prepare a few ingredients. You can cook oxtail ragu using 12 ingredients and 9 steps. Here is how you can achieve that.
The ingredients needed to make Oxtail Ragu:
- Make ready 6 large oxtail (also works well with short ribs)
- Make ready 2 lbs pork rib tips (use any pork, I like bone in for flavor)
- Prepare 4 cups water or stock
- Get 1 carrot diced
- Get 1 medium yellow onion diced
- Take 4 stalks celery diced
- Take 3 tbsp chopped garlic
- Make ready 1 cup white wine (dry white works great)
- Prepare 1 tbsp crushed red pepper
- Prepare 1 small can tomato paste
- Take 4 oz fresh basil (or 1 oz dry)
- Make ready 2 tbsp sugar (optional)
Quickly dredge the oxtail in the flour and sear on all sides until browned, turning with long handled tongs. Remove the browned oxtail to a plate and set aside. Get out a heavy enameled cast-iron pan and warm it over high heat. Pat the oxtail dry and season liberally with salt and pepper.
Steps to make Oxtail Ragu:
- In your instapot/pressure cooker add your pork, oxtail and water. Pressure cook for 45 mins
- After your oxtail and pork is cooked remove the bones, save the liquid.
- In a pot on medium heat, add a little oil or butter whichever you prefer and start sauteing your carrots, celery and onions until softened.
- Add your garlic and cook for another 2 mins.
- Add your white wine and reduce until almost evaporated.
- Add your tomato paste and cook for 2 mins (this is called blooming)
- Add your reserved liquid from the pressure cooker and simmer for 45 mins until thickened.
- Add your meat, basil, sugar and salt and pepper and cook for another 10 mins.
- Serve over pasta of your choice!
Get out a heavy enameled cast-iron pan and warm it over high heat. Pat the oxtail dry and season liberally with salt and pepper. Add the olive oil to the pan and add the oxtail one at a time in a single layer, working in batches if necessary. To make the ragù, heat the oil in a frying pan over a medium-high heat and fry the oxtail on each side until well browned. Do this in batches to avoid overcrowding the pan.
So that’s going to wrap this up for this special food oxtail ragu recipe. Thank you very much for reading. I’m sure you can make this at home. There’s gonna be more interesting food at home recipes coming up. Don’t forget to save this page in your browser, and share it to your loved ones, friends and colleague. Thanks again for reading. Go on get cooking!
