A Few Weeks left of Winter – Ox Tail Ragu

With only several weeks left of “official winter” and daylight saving time around the corner, I’m hoping to share a few more dishes that fight off the last of the chill. It won’t be long before these recipes are put away, so let’s enjoy them while there is still some time left.

Ox Tail Ragu is just the right meal for a chilly winter Sunday. It’s a hearty dish, takes a bit of time to prepare, but it’s easy and delicious.

Oxtail Ragu

Serves 8

4 to 5 pounds oxtail, cut into 3-inch pieces
Salt and freshly ground black pepper
Flour, for dredging
1/4 cup olive oil
1 medium yellow onion, chopped
1 large carrot, chopped
3  celery ribs, chopped
1 (28-ounce) can plum tomatoes, crushed
3 cups dry red wine
2 rosemary sprigs
2 thyme sprigs
2 bay leaves
4 cloves garlic, peeled and smashed
1/4 teaspoon freshly grated nutmeg

Preheat the oven to 300°F.

Pat the meat dry with paper towels then dust with the flour, tapping off any excess. Season with salt and pepper on all sides.

Place a 6-quart Dutch oven or other heavy-bottomed, oven-safe pot with a tight-fitting lid over medium-high heat. Add the oil, and when glistening, add the meat (metal tongs come in handy here) and sear on all sides, about 8 to 10 minutes. Work in batches if necessary to avoid overcrowding.

20170205_131207

20170205_131922

Transfer the meat to a plate. Add onion, carrot, and celery and cook, stirring frequently, until browned, about 5 to 7 minutes. Add the tomatoes with their juices, wine, rosemary, thyme, bay leaves, garlic, and nutmeg. Bring to a boil for 5 minutes.

Add the meat and enough water to just barely cover the meat. Return to a boil, then cover the pot and transfer it to the oven. Cook for 3 to 4 hours, until the meat, is fork tender and falling off the bones.

Remove the pot from the oven and transfer the pieces of meat to a plate. Skim any visible fat from the surface of the sauce. Pick the meat from the bones, pulling away and discarding any pieces of fat, and then return the meat to the pan. Pluck out the bay leaves, and sprigs of rosemary and thyme. Season the sauce with salt and pepper.

Serve atop gnocchi or any pasta meant to withstand a hearty sauce. The ragù can be made a few days ahead; keep covered and refrigerated, then reheat over medium-low heat.

Recipe Notes

  • This is a hearty, chunky sauce. If you prefer something more uniform in texture, blend a portion or all of the sauce with an immersion blender.

20170205_192409

 

Leave a Reply

Fill in your details below or click an icon to log in:

WordPress.com Logo

You are commenting using your WordPress.com account. Log Out /  Change )

Google photo

You are commenting using your Google account. Log Out /  Change )

Twitter picture

You are commenting using your Twitter account. Log Out /  Change )

Facebook photo

You are commenting using your Facebook account. Log Out /  Change )

Connecting to %s