Oxtail Ragù with Red Wine
Oxtail gives a ragù with deep flavor, rich sauce and meat that falls from the bone after long cooking. This recipe for oxtail ragù with red wine gives a hearty …
Ingredienser
Instructions
Season the oxtails with salt and pepper.
Brown the oxtails well in olive oil in a large pot over high heat. Set the meat aside.
Finely chop the onions, carrots and garlic.
Add the vegetables to the pot and cook over medium heat for about 5 minutes, until glossy.
Return the oxtails to the pot and pour in the red wine. Let the wine reduce by about half.
Add beef stock, canned tomatoes and bay leaves. Bring to a boil and cover with a lid.
Let the ragù simmer for 3 to 4 hours, until the meat is completely tender and falls from the bone.
Remove the oxtails from the pot and pick the meat from the bones.
Return the meat to the pot and let the sauce simmer uncovered for a few minutes if it needs to thicken.
Season with salt and pepper before serving.
Nutrition per serving
Energi ca. 1153 kcal
Protein 74.0 g
Fett 86.7 g
Karbohydrater 13.2 g
Fiber 2.6 g
Sukker 5.9 g
Salt 8.4 g
Tips & tricks
Pick the meat from the bones while it is still warm enough to come off easily. Strain the sauce if you want a more elegant result, or keep the vegetables for a more rustic ragù.
Did you know?
Oxtail contains plenty of collagen, which gives a naturally rich and glossy sauce when cooked slowly. Red wine and tomato add acidity and depth that balance the strong meat flavor. When the meat falls from the bones, the ragù has developed both flavor and the right texture.
