How To Make Oxtail Ragu
Once the cold season comes around again, our stew recipes will be your sure life-saver! Cook up a hearty stew if you want something warm and flavorful to combat the cold weather. Our comfortingly delicious stew recipes will make sure that you end up with a rich and tasty dish that can win over even the coldest of hearts.
Serves:
Ingredients
- 2 lbs oxtail
- 2 tbsp olive oil
- 1 onion, diced
- 2 carrots, diced
- 2 celery stalks, diced
- 4 cloves garlic, minced
- 1 can crushed tomatoes
- 1 cup red wine
- 1 cup beef broth
- 2 bay leaves
- 1 tbsp tomato paste
- Salt and pepper to taste
- Fresh parsley, chopped (for garnish)
Instructions
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Preheat the oven to 325°F.
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In a large dutch oven, heat the olive oil over medium-high heat. Brown the oxtail on all sides and remove from the pot.
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Add the diced onion, carrots, celery, and minced garlic to the pot. Cook until the vegetables are softened.
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Return the oxtail to the pot and pour in the crushed tomatoes, red wine, beef broth, bay leaves, and tomato paste. Season with salt and pepper.
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Bring the mixture to a simmer, then cover the pot and transfer it to the preheated oven.
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Cook for 3-4 hours until the oxtail is tender and falling off the bone.
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Remove the bay leaves and shred the meat from the oxtail. Discard any excess fat.
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Serve the oxtail ragu over pasta or creamy polenta. Garnish with fresh parsley.
Nutrition
- Calories : 560kcal
- Total Fat : 30g
- Saturated Fat : 9g
- Cholesterol : 155mg
- Sodium : 620mg
- Total Carbohydrates : 15g
- Dietary Fiber : 3g
- Sugar : 6g
- Protein : 49g
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