Oxtail Ragu Recipe
Other than a completely unnecessary braising footstep correct inwards the middle of the video, this oxtail ragu came out amazingly well. My idea was to roast the oxtails inwards the sauce, inwards a boring oven to come across if I could arrive at the tender-sticky meat I know too love, while slowly reducing the sauce at the same time. I couldn’t.
Well, actually, it would conduct maintain eventually gotten tender, precisely I wasn’t prepared to uncovering out how long that was going to be. Like I said several times during the video, I wishing yous to roast your oxtail too onion until nicely browned, precisely too hence transfer everything into a pot, add together the residual of the ingredients, too simmer until the meat comes off the bones amongst minimal effort.
- 3-4 pounds oxtail, cutting into 2-inch sections, rubbed amongst olive oil, too seasoned generously amongst tabular array salt too freshly dry soil dark pepper.
- 1 large xanthous onion, diced
- 6 garlic cloves, to a greater extent than or less chopped
- — Roast at 425 F. for 45-60 minutes until browned
- — Transfer into a sauce pot, too add together the following
- 1/4 loving cup sherry vinegar
- 4 cups love apple tree sauce or puree, or to a greater extent than if desired
- 2 cups chicken broth, or plenty to comprehend the oxtails
- 1 sprig rosemary
- 2 springs thyme
- 2 springs oregano
- 1 teaspoon kosher salt, addition to a greater extent than to taste
- 1/4 teaspoon ruddy chili flakes