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Oxtail Ragu
4 hours, 45 minutes
Main Dish
0 of 1
5(1)
unavailable
thekitchn.com
Ingredients
  1. 5lb (2268glb → g) Oxtail cut into 3-inch pieces at the butcher
  2. 1/4cups (≈54gestimated from: Oil, olive, salad or cooking [cup]) Olive Oil
  3. 1large (≈72gestimated from: Carrots, raw [large (7-1/4" to 8-/1/2" long)]) Carrot chopped
  4. 3medium (≈120gestimated from: Celery, raw [stalk, medium (7-1/2" - 8" long)]) Celery chopped
  5. 28oz (793.8goz → g) Tomatoes, canned, plum crushed
  6. 3cups (≈705.6gestimated from: Alcoholic beverage, wine, table, red [fl oz]) Red Wine, dry
  7. 4cloves (≈12gestimated from: Garlic, raw [clove]) Garlic peeled and smashed
  8. 1/4tsp (≈0.6gestimated from: Spices, nutmeg, ground [tsp]) Nutmeg, ground freshly grated
Steps
  1. 1 Preheat the oven to 300°F.
  2. 2 Pat the meat dry with paper towels then dust with the flour, tapping off any excess. Season with salt and pepper on all sides.
  3. 3 Place a 6-quart Dutch oven or other heavy-bottomed, oven-safe pot with a tight-fitting lid over medium-high heat. Add the oil, and when glistening, add the meat (metal tongs come in handy here) and sear on all sides, about 8 to 10 minutes. Work in batches if necessary to avoid overcrowding.
  4. 4 Transfer the meat to a plate. Add onion, carrot and celery and cook, stirring frequently, until browned, about 5 to 7 minutes. Add the tomatoes with their juices, wine, rosemary, thyme, bay leaves, garlic and nutmeg. Bring to a boil for 5 minutes.
  5. 5 Add the meat and enough water to just barely cover meat. Return to a boil, then cover the pot and transfer it to the oven. Cook for 3 to 4 hours, until the meat is fork tender and falling off the bones.
  6. 6 Remove the pot from the oven and transfer the pieces of meat to a plate. Skim any visible fat from the surface of the sauce. (Recipe Notes: This is a hearty, chunky sauce. If you prefer something more uniform in texture, blend a portion or all of the sauce in a blender - without the meat.) Pick the meat from the bones, pulling away and discarding any pieces of fat, and then return the meat to the pan. Pluck out the bay leaves, and sprigs of rosemary and thyme. Season the sauce with salt and pepper.
  7. 7 Serve atop gnocchi or any pasta meant to withstand a hearty sauce. The ragù can be made a few days ahead; keep covered and refrigerated, then reheat over medium-low heat.
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