Hello everybody, hope you’re having an incredible day today. Today, I will show you a way to prepare a distinctive dish, oxtail ragu. It is one of my favorites. For mine, I’m gonna make it a bit tasty. This will be really delicious.

Oxtail Ragu is one of the most popular of recent trending foods on earth. It’s appreciated by millions daily. It is simple, it is fast, it tastes yummy. Oxtail Ragu is something that I have loved my entire life. They are nice and they look fantastic.

"Richly browned oxtail sections are simmered low and slow in a rich tomato sauce until the meat comes off the bones– this oxtail ragu is almost foolproof. The only way to screw up this incredibly succulent cut of beef is to not cook it long enough." Oxtail (which by the way is actually the tail of either gender of cattle) is an ideal meat for braising: its flavor emerges triumphantly with a long, slow cook, with each piece's hunk of marrow only helping things along. Heat oil in a large heavy pot over medium-high.

To begin with this particular recipe, we have to first prepare a few components. You can have oxtail ragu using 12 ingredients and 9 steps. Here is how you cook it.

The ingredients needed to make Oxtail Ragu:

1. Prepare large oxtail (also works well with short ribs)
2. Take pork rib tips (use any pork, I like bone in for flavor)
3. Prepare water or stock
4. Get carrot diced
5. Take medium yellow onion diced
6. Make ready celery diced
7. Make ready chopped garlic
8. Make ready white wine (dry white works great)
9. Make ready crushed red pepper
10. Prepare small can tomato paste
11. Get fresh basil (or 1 oz dry)
12. Prepare sugar (optional)

Alternatively, serve the ragu with fresh gnocchi; it's also delicious in winter on cheesy, creamy polenta. Oxtail Ragu Ragu's are best when made slow on a low temperature. Oxtail ragu is no exception to this rule. If you are wondering what exactly oxtail is, it's the tail of a cow and it's a completely under respected piece of meat in the states.

Instructions to make Oxtail Ragu:

1. In your instapot/pressure cooker add your pork, oxtail and water. Pressure cook for 45 mins
2. After your oxtail and pork is cooked remove the bones, save the liquid.
3. In a pot on medium heat, add a little oil or butter whichever you prefer and start sauteing your carrots, celery and onions until softened.
4. Add your garlic and cook for another 2 mins.
5. Add your white wine and reduce until almost evaporated.
6. Add your tomato paste and cook for 2 mins (this is called blooming)
7. Add your reserved liquid from the pressure cooker and simmer for 45 mins until thickened.
8. Add your meat, basil, sugar and salt and pepper and cook for another 10 mins.
9. Serve over pasta of your choice!

To make the ragù, heat the oil in a frying pan over a medium-high heat and fry the oxtail on each side until well browned. Do this in batches to avoid overcrowding the pan. Oxtail Ragù We used to think oxtail was a bit of a British treat, but they love it in the Med too and this rich meaty, mushroomy sauce makes a great supper on a cool autumn evening. The ragù does need to cook for a while but there's no need to brown the meat first so that speeds things up a little. Oxtail ragu sauce This simple, rich, meaty sauce is easy to make at home.

So that is going to wrap this up with this special food oxtail ragu recipe. Thanks so much for reading. I’m sure you can make this at home. There is gonna be interesting food at home recipes coming up. Don’t forget to save this page on your browser, and share it to your family, colleague and friends. Thanks again for reading. Go on get cooking!