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.

Mature Barolos, although more difficult to track down, will be this dish's best match. I've included a few selections from James Suckling's recent Barolo Tasting Highlights, as well as few older selections that are drinking well right now. About 2 cups veal or beef stock. (Homemade stock is best.

Although oxtail may not be pretty to look at, its taste is worth seeing past its knobby appearance. Simply put, the oxtail tastes like beef, and when cooked, creates a deeply rich flavor. Comparing braised oxtail to a short rib, the oxtail is more tender with a silkier texture.

Packed with protein, minerals, and vitamins, oxtail is healthy and nutritious. However, its nutritional crowning jewel is none other than its high collagen content which brings oxtail into the realm of the superfood.

If you don't want to serve your beef ragu over pasta, any other grain could work (like polenta!) or you could even serve it over mashed potatoes. What beef cut is best for ragu? A beef cut that shreds nicely is best; for me, that's chuck roast. Brisket could also work, but it's not my favorite choice here.

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!

A creamy Italian cornmeal dish that pairs well with the hearty texture of oxtail. Penne, macaroni, or egg noodles can be tossed with the stew for a filling and satisfying meal. Roasted Root Vegetables: Carrots, parsnips, and sweet potatoes roasted with olive oil and herbs bring sweetness and texture to the stew.

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

Caribbean braised meats like oxtail tend to be rich, so Fowles suggests pairing them with wines like a younger Barolo. “While the fattiness of the oxtail helps tame the strong tannins in a young Barolo, [the wine is] bold enough to stand up to a dish as rich as oxtail,” says Fowles.

What alcohol goes with oxtail? ›

In the meantime, if you're looking for something to drink with oxtail, you can't go wrong with Dragon Stout, Cabernet Sauvignon or a heartier Pinot Noir like Belle Glos.

Use a pound of oxtail per person; 3-3.5 pounds (bone included) should be enough for three adults. Let oxtail cook as long as possible in a slow cooker for meat that falls off the bone. At the shop, ask the butcher to saw the oxtail into pieces no more than 2 inches thick. This will make cooking it easier.

Washington says that historical subsistence foods like oxtail, saltfish and callaloo were once considered poor man's food, and over time gained prestige and financial value. “They held a certain social richness in that it was a path forward, a map towards what our ancestors ate,” she explains.

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.

The origin of stews like oxtail can be traced back to our colonial heritage. Enslaved Africans on plantations were given very meager amounts of protein and often had to make do with cheaper cuts of meat or ends of slaughtered animals to add protein to their diets.

Oxtail is most definitely beef. It is simply the tail from Beef Cattle. Back in the day, Oxtail came from the tail of an “Ox” i.e., a male, steer, trained to work on the farm hence the name Oxtail but it's now sourced from cattle of any sex.

What is ragù? 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.

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.

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.