Discover Your Creative Kitchen AI Companion
Let our assistant inspire your next meal!
Simply provide a recipe idea or the ingredients you have, and ScrummyChef will instantly come up with a new recipe just for you.

Slow-Cooked Oxtail Ragu

4.7
Save
Rate
Tap to rate
PREP TIME
15 min
COOKING TIME
285 min
TOTAL TIME
300 min
SERVINGS
4 servings
Dinner Italian
Slow-Cooked Oxtail Ragu
Ingredients
  • 3 1/2 pounds beef oxtail, cut into 2-inch sections
  • 1 tablespoon olive oil
  • Salt and freshly ground black pepper
  • 1 large yellow onion, diced
  • 6 cloves garlic, roughly chopped
  • 4 cups tomato sauce or puree, or more if desired
  • 2 cups chicken broth, or enough to cover the oxtails
  • 1/4 cup sherry vinegar
  • 2 sprigs fresh thyme
  • 2 sprigs fresh oregano
  • 1 sprig fresh rosemary
  • 1 teaspoon kosher salt, plus more to taste
  • 1/4 teaspoon red chili flakes
Instructions
1
First, preheat your oven to 425 degrees Fahrenheit (220 degrees Celsius).
2
Next, lightly grease a large baking pan with oil to accommodate oxtails in a single layer.
3
Then, anoint each oxtail section with olive oil and sprinkle with salt and black pepper.
4
After that, place sliced onions and minced garlic in the prepared pan, followed by the oxtails on top.
5
Now, roast the oxtails in the preheated oven for 25 minutes.
6
Flip the oxtails over and continue roasting until they are well browned, taking an additional 20 to 35 minutes.
7
Subsequently, add a tomato sauce, chicken stock, vinegar, thyme, oregano, rosemary, 1 teaspoon of kosher salt, and red pepper flakes to the baking pan.
8
Stir the mixture well before transferring it to a large pot.
9
Place the pot over medium-high heat and bring the sauce to a simmer.
10
Cover the pot, reduce the heat to low, and let it simmer for 4 to 5 hours or until the oxtails are tender and easily separate from their bones.
11
Finally, skim off any excess fat before serving.