This savory oxtail ragu is the classic comfort food. We combined onions, carrots, celery, garlic, and oxtails with brown ale and beef stock to create an extremely tender ragu that we served over gnocchi. —First We Eat
Celery Stalks, Chopped
Carrot Sticks, Chopped
Large Onion, Chopped
Canned Diced Tomatoes
Flour for dusting the oxtails
In This Recipe
Preheat oven to 325 degrees Fahrenheit. Sprinkle some flour, salt, and pepper over the oxtails. Heat a heavy bottom pot with the olive oil and butter. Once hot, add the oxtails and brown on all sides. Transfer oxtails to a bowl and add the onion, carrots, and celery to the pot. Reduce heat and cook until onions are translucent and vegetables start to brown. Add the ale and the tomatoes and simmer for about 5 minutes. Add garlic and herbs (you can tie the parsley and rosemary up with kitchen twine as you will be removing later). Return oxtails to the pot and add broth, bring to a boil. Once pot it boiling, cover pot and put it in the oven.
Keep oxtails in the oven for at least 2 hours or until oxtails are very tender. Once they’re done, transfer oxtails to a baking sheet or roasting pan and pull the meat off the bones. Meanwhile use an immersion blender or a potato masher to blend all the vegetables in the pot into a nice sauce. Add meat to the sauce, season with salt & pepper.