Braised oxtail ragu

6

PREP TIME

35 min

TOTAL TIME

5 hrs

* PLUS Serves: 4
Braised oxtail ragu

Braised oxtail ragu. Photo, Sian Richards.

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


Ingredients

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

Instructions

  • 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.

Nutrition (per serving)

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