Oxtail Ragu

This recipe took me almost eight years to perfect after trying various techniques with various different ingredients as well. Oxtail ragu/stew/soup/curry is the perfect winter-warmer. While oxtail comes from humble beginnings it is quite sought after now in the foodie world.

I recommend browning the oxtails in the oven as oppose to a dutch oven or any heavy bottomed pan/pot to avoid all the oil splattering that happens when you brown your meat on the stove.

I also add one or two center cut shanks to the oxtails to add to the meatiness of the ragu. But that’s absolutely optional but sometimes necessary when there aren’t enough meat on the oxtails — and sometimes oxtails become expensive.

Ingredients

• 2 lb Oxtails (about 8 to 10 oxtails)
• 1 center cut shank (optional)
• 2 yellow onions
• 1 tomato purée
• 2 tablespoon tomato paste
• 2 chicken bouillon cubes (or 4 cups of chicken stock)
• 8 to 10 cloves of garlic
• 2 teaspoons of Herbs de Provence
• 4 to 5 fresh basil leaves
• 1/4 cup of avocado/olive or grape-seed oil

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Directions

1. Turn the oven on to 400°. Wash and pat dry the oxtails and center cut shanks (if using) then generously season with salt and pepper. Place oxtails on a roasting tray and spray or drizzle avocado oil over the oxtails before popping in the oven for 45 minutes.
2. In a dutch oven or heavy bottomed pot add in your oil and diced yellow onions and a generous pinch of salt and sauté them for two to three minutes before grating in the garlic cloves. Sauté the mixture for another minute or so and add in the oxtails.
3. After adding in the oxtails add in tomato paste, tomato purée and three cans or four cups water and the bouillon cubes. (If you use stock obviously just add in the stock and no water needed at this step.)
4. Give everything a good stir and over and let cook for four to five hours on medium to low. Check the ragu every 30 minutes to give a good stir and check nothing is sticking on the bottom and add in more water if needed.
5. If medium feels to high after the first hour make sure to put it down to low for the rest of the cook. Make sure to add in water instead of stock of the liquid seems to be getting low — stock will also add sodium making the ragu overly salty.
6. Sever with mashed potatoes or pasta of your choice — I usually go for pappardelle (see my fresh pappardelle recipe) and garnish with basil to serve.

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