Oxtail Ragu
Just The Cook
Oxtail Ragu
Ingredients
- 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
Instructions
- 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!
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