Braised oxtail ragu
Prep 35 min
Total 5 hours
Plus Serves: 4
Updated Apr 7, 2017
Chatelaine
Ingredients
1 tbsp
canola oil
1.5 kg
oxtail, cut into 2-in. portions
1
2
carrots, diced, about 1 cup
2
celery stalks, diced, about 1 cup
2
garlic cloves, minced
1 tsp
1 cup
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
Calories 460, Protein 45 g, Carbohydrates 21 g, Fat 22 g, Fibre 3 g, Sodium 926 mg. Excellent source of Vitamin AFiled under:
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