November 27, 2020
Oxtail Ragu
Make sure to cook this to the point where they oxtails are falling off the bone. This dish is wonderful as is or spooned over some cauliflower puree or keto-friendly pasta substitutes.
Servings: 8
Calories: 487kcal
Ingredients
- 3 pounds beef oxtails
- 1 tablespoon olive oil
- salt and freshly ground black pepper to taste
- 1/2 yellow onion diced
- 6 cloves garlic roughly chopped
- 1 cup red wine optional, for more complex flavor
- 1/4 cup sherry vinegar
- 4 ounces tomato paste omit for nightshade-free
- 1/2 tablespoon anchovy paste you can’t taste it but it gives it an umami taste
- 2 cups chicken broth or enough to cover the oxtails
- 1 teaspoon dried rosemary crumbled
- 2 teaspoons dried thyme
- 1 teaspoon dried oregano
- 2 bay leaves
- 1/2 teaspoon salt plus more to taste
- pinch of cayenne optional, omit for nightshade-free
Instructions
- Add everything to the cooker and cook on low for 8-10 hours. Chill overnight then skim the fat and transfer the stew to a large pot or pan to reheat. When warm, remove the oxtails and set aside. Bring the sauce to a boil and reduce to desired consistency – it should be slightly thickened. Season to taste with salt and pepper. Add back the oxtails and warm through before serving.
Notes
I like to cook this dish a day ahead. Chilling the whole stew makes it easy to remove the excess fat, which will be a solid layer at the surface. The meat and sauce will still be plenty rich even after skimming.
To cook this on the stovetop:
Preheat the oven to 425ºF and oil a rimmed baking sheet with a couple of tablespoons of avocado oil. Add the onion and oxtails, season with salt and pepper, and add another tablespoon or two of oil and toss to coat well. Spread into an even layer and roast for 25-30 minutes, flip the oxtails and cook another 25-30 minutes until browned.
Transfer the onions and oxtails to a large heavy-bottomed stock pot or dutch oven. Add all remaining ingredients and cook over medium high heat until boiling. Then, reduce the heat to low, cover, and simmer for 5 hours, or until the meat is easily pulled off the bone. OR return to a 250ºF oven and cook, covered for 3-5 hours, until tender. Either skim excess fat or refrigerate overnight. Remove the oxtails and reduce the sauce to a thicker glaze, making sure to rewarm the oxtails in it before serving.
Nutrition Facts
Oxtail Ragu
Amount per Serving
Calories
487
% Daily Value*
Fat
25
g
38
%
Saturated Fat
9
g
56
%
Cholesterol
188
mg
63
%
Sodium
842
mg
37
%
Potassium
253
mg
7
%
Carbohydrates
5
g
2
%
Fiber
1
g
4
%
Sugar
2
g
2
%
Protein
54
g
108
%
Vitamin A
226
IU
5
%
Vitamin C
9
mg
11
%
Calcium
62
mg
6
%
Iron
8
mg
44
%
* Percent Daily Values are based on a 2000 calorie diet.
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