Braised oxtail ragu from Food52 by Sara Jenkins

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Notes about this recipe

  • Astrid5555 on February 12, 2017

    So good, a winner with the whole family! A little bit more involved than I expected but still Sunday lunch-worthy if you start cooking right after breakfast. You basically make two components, first the oxtail is simmered with some vegetables in red wine for 3-4 hours. While it is in the oven you have to make another sauce on the stove top, to which the tender oxtail meat is added, to be cooked for another half hour. I used home-made chicken stock instead of water for the tomato sauce. One watchout: the recipe tells you to add all the oxtail cooking liquid to the tomato sauce. This is way too much and had I done this we would have eaten oxtail soup instead of this delicious oxtail ragu. Served with papardelle pasta and already looking forward to leftovers for dinner. Yum!

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