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Braised oxtail ragu Recipe

Braised oxtail ragu
Source: Chatelaine

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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
PREP TIME
35m
COOK TIME
4h25m
TOTAL TIME
5h
YIELD
4

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.

Dinner

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A recipe from Chatelaine

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