Braised oxtail ragu
By Chatelaine
* PLUS Serves: 4
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
