Braised oxtail ragu

Prep 35 min
Total 5 hours
Plus Serves: 4

Yes it’s the tail, and is it ever delicious. Intensely rich and tasty, it makes a brilliant stew that freezes well too.



1 tbsp
canola oil
1.5 kg
oxtail, cut into 2-in. portions
red onion, diced
carrots, diced, about 1 cup
celery stalks, diced, about 1 cup
garlic cloves, minced
1 tsp
1 cup
2 cups
no-salt beef broth
sprig of rosemary
1 tbsp
prepared horseradish
2 tbsp
chopped chives


  • PREHEAT oven to 350F. Heat an oven-safe pot over medium-high. Add oil, then half of oxtail. Turn meat until brown on all sides, 3 to 5 min. Transfer to a plate. Repeat with remaining oxtail.
  • REDUCE heat to medium. Add onion, carrots, celery, garlic and salt to pan. Season with fresh pepper. Cook until onion starts to soften, 3 min. Return oxtail and any juices to pan. Add port and simmer, 3 min. Using a wooden spoon, scrape up and stir in any brown bits from pan bottom. Add broth and rosemary. Cover with lid. Transfer pot to oven.
  • BAKE in centre of oven until meat falls away from the bone, about 4 hours. Transfer oxtail to a plate and let cool slightly, 10 min. Remove meat from bones into a bowl. Discard bones.
  • SKIM any fat from sauce, if needed. Discard rosemary sprig. Stir in oxtail meat and horseradish. Serve over mashed potatoes. Sprinkle with chives.


Calories 460
Protein 45 g
Carbohydrates 21 g
Fat 22 g
Fibre 3 g
Sodium 926 mg
Excellent source of Vitamin A

Issue: October 2014

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Photo credit: Braised oxtail ragu. Photo, Sian Richards.

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