Braised Oxtail Ragu Recipe on Food52 (2024)

FAQs

What is oxtail ragu made of? ›

Richly browned oxtail sections are simmered low and slow in a rich tomato sauce until the meat comes off the bones-- this oxtail ragu is almost foolproof. The only way to screw up this incredibly succulent cut of beef is to not cook it long enough.

Oxtail is best served with something to soak up the sauce, like pasta or noodles, rice, roasted garlic mashed potatoes, creamy polenta, and crusty bread.

The difference between ragu and ragout isn't really that much ragu is an Italian pasta sauce that is usually made with minced meat or vegetables and ragout is a French style stew that would normally be found on-top of a Paris style mash but the Italians would do this on-top of polenta.

Braising oxtails means to cook them low and slow in the oven in some kind of cooking liquid. This can be anything from water, broth, or red wine and it results in an extremely tender, meaty dish.

Yes. Oxtail is a mix of high-quality proteins and essential nutrients required for overall body health, especially joint health.

If you want to cut the meat yourself, get cuts like chuck or flank steak, as per the Bolognese tradition, or even a skirt steak (the diaphragm, practically impossible to find at the butchers). The same goes for pork: choose pieces like the thigh which are fatty and tasty.

For a super simple and super healthy side to your oxtails, you can't go past steamed broccoli. Broccoli is such a flavorful vegetable that it really requires nothing more than a quick steam to get it plate-ready. Soak up some oxtail stew with its leafy stems and you're good to go for a hearty dinner!

Combining braised oxtails with carrots, parsnips, and turnips makes for delicious soul food. Serve this recipe with rice or with mashed potatoes.

Put the meat in the oil and sear each side for a couple of minutes. Browning your oxtails will not cook the meat. Instead, it will enhance its color and aroma by caramelizing its exterior. Browning beef oxtails in a hot skillet before braising will also add rich depth and flavor to the meat.

Do you use ragù with or without lid? ›

If you want to reduce a sauce or liquid keep pot uncovered so that the excess water can evaporate. If you want the moisture to be absorbed e.g. when cooking rice keep the lid on. Slow cooking a casserole or braised dish cover the pot so that the vapour circulates and keeps the meat moist.

In Italian cuisine, ragù (Italian: [raˈɡu], from French ragoût) is a meat sauce that is commonly served with pasta. An Italian gastronomic society, Accademia Italiana della Cucina, documented several ragù recipes. The recipes' common characteristics are the presence of meat and the fact that all are sauces for pasta.

By soaking and blanching the oxtail before cooking any impurities are removed. To cook: Oxtail requires long, slow cooking to produce tender, succulent meat. It should be cooked for a minimum of 3 hours for the best results.

Oxtail is the tail of a cow. A long time ago, it came from the tail of an ox, but now it comes from the tail of a cow of either sex. The tail is skinned and cut into sections. Each section has a tailbone with some marrow in the center, and a bony portion of meat surrounding the tail.

There is a good amount of fat and collagen that melt into your dishes as oxtail cooks, which will give a wonderful round texture to sauces and that slightly sticky feel to the meat. And the bonus flavor from the bone marrow that will cook into your dishes make this cut one to really get to know and not be afraid of!

Oxtail is most definitely beef. It is simply the tail from Beef Cattle.

Ragù is a meat-based sauce, typically served with pasta. Traditionally, pieces of meat (often beef, pork, game, or even horse), are cooked on a low heat in a braising liquid (this is usually tomato or wine-based) over a long period of time.

What's Oxtail. Oxtail is a popular delicacy that comes from the tail of the cow. The tail is cut into thick pieces or chunks. It is often stewed or braised, releasing superb flavours.

Even though both are considered meat sauces and are thusly chunky, ragù is more like a thick tomato sauce with recognizable bits of ground beef within it. Bolognese, though, is creamier and thicker because it is made with milk. It is not considered to be a tomato sauce.