Author Notes
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
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Ingredients
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5 pounds
Oxtails
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1/4 cup
Olive Oil
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1/4 cup
Butter
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5
Celery Stalks, Chopped
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2
Carrot Sticks, Chopped
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1
Large Onion, Chopped
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2 cups
Brown Ale
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3 cups
Canned Diced Tomatoes
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6 sprigs
Fresh Parsley
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3 sprigs
Fresh Rosemary
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2
Bay Leaves
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2 cups
Beef Broth
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2 tablespoons
Flour for dusting the oxtails
Directions
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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.
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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.
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