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Oxtail Ragu


  • 2 tsp Lemon Juice
  • 3 lb. Oxtail
  • 2 tbsp. Vegetable Oil
  • Salt
  • 2 tbsp. Paprika
  • 1 tbsp. Garlic powder
  • 2 tsp. Tellicherry Pepper
  • 2 tsp. Oregano Fresh 2 tsp or dried 1tsp
  • 1/2 tsp Cayenne
  • 2 Med Carrots diced
  • 2 Celery Stalks Chopped
  • 2 Med Onions diced
  • 2 tbsp. Tomato Paste
  • 2 cups Cabernet Wine
  • 2 cups Beef Stock
  • 2 Rosemary Sprigs


  • Rinse Oxtails, pat dry.
  • Combine Salt, Paprika, Garlic powder, Tellicherry Pepper, Oregano, and Cayenne in a bowl; rub mixture over Oxtails to coat completely. Heat oil in a large Oven safe skillet over medium heat. Working in batches, brown Oxtails on all sides, 18-20 minutes. Transfer to a plate and set aside.
  • Heat oven to 350°. Discard all but 2 tbsp. of the fat from the pan, and return to medium. Add Carrots, Celery and Onions saute stirring often. Once Onions are translucent, about 10 minutes. Stir in Tomato Paste and cook 2-3 minutes. Whisk in wine and cook until slightly Reduced 6-8 minutes; add Beef stock and Rosemary bring to a simmer. Return Oxtail to the pot, cover and transfer pan to the oven. Cook, turning every hour until the Oxtails are very tender, about 2 1⁄2-3 hours. Transfer the Oxtails to a bowl and let cool to the touch. Shread the meat from the bones. Discard bones.
  • Manjia!