One-Pot Wonders

Oxtail Ragu

July 22, 2010
0 Stars
Author Notes

There is almost nothing more sumptuous then a slow cooked tomato sauce that has an oxtail braising in it. This recipe makes a ton of sauce. The raisins in the sauce take it to a whole new level. I have used the rest of this sauce for lasagna or eggplant parmesan. It freezes great, so you can keep enjoying several different ways. —MyCommunalTable

  • Serves approx. 5 qts
Ingredients
  • 1 oxtail, cut in 2 in. pieces, approx. 2.5lbs.
  • 1/4 cup olive oil
  • 1 large onion, finely chopped
  • 5 gloves of garlic
  • 3 26oz. tomato puree
  • 2 cups red wine
  • 1 cup raisins
  • 1 tablespoon creole seasoning
  • Bunch oregano & sage, fresh, tied up
  • salt & pepper, to taste
  • pine nuts, toasted
  • parsley, finely chopped
In This Recipe
Directions
  1. In stock pot, heat olive oil over med-high heat. Sear oxtails until brown.
  2. Add onion, garlic, tomato puree, red wine and raisins. Turn down to a low burner.
  3. Add creole seasoning and fresh oregano and sage. A little more oregano then sage in that bunch. Simmer for hours. I usually simmer for it about 3-4 hours. Stir occasionally.
  4. Adjust seasoning with salt and pepper. Serve sauce with a wide noodle and I usually put one tail piece on the plate as well. You will know when it is throughly cooked when the meat is easy to remove from the bone.
  5. Top with pine nuts and parsley right before serving.

See what other Food52ers are saying.

  • rakelblujeans
    rakelblujeans
  • Lizthechef
    Lizthechef
  • MyCommunalTable
    MyCommunalTable
  • The Junk Drunk
    The Junk Drunk

7 Reviews

The J. February 13, 2013
This sounds delicious! I made a braised beef ragu in my slow cooker this week, but maybe I'll try your recipe next time.
http://thejunkdrunk.wordpress.com/2013/02/14/deep-stir-braised-beef-ragu-with-fettuccine/
 
rakelblujeans April 5, 2011
Do you simmer with the pot lid on or off?
 
Author Comment
MyCommunalTable April 5, 2011
I simmer with lid off or put the lid on slightly aside to let air out.
 
Lizthechef January 22, 2011
Having trouble finding "creole seasoning" - want to make this in the coming weeks. Ideas? Maybe tell me what is in the mix and I will play with spices? Thanks, Elizabeth.
 
Author Comment
MyCommunalTable April 5, 2011
Emeril' essence is the perfect blend. You can find the recipe on the internet. I make up a batch quite often.
 
Author Comment
MyCommunalTable November 21, 2010
Thanks so much. I used an Italian red with it. Let me know how it turns out.
 
Lizthechef November 21, 2010
Whoa - this may be just the most sophisticated recipe of my cold-weather cooking this year. Husband (Wisconsin, meat-eaters, love winter) jumping at the bit! Thumbs up!