Ingredients
You could usually any braising beef for this recipe but oxtail is a fantastic, affordable option. Ask your butcher to cut the oxtail into sections for you, this makes cooking much easier. Because of all the connective tissue in oxtail, it’s important to allow the oxtail to cook slowly, for up to 4 hours, until the meat is falling off the bones. I used classic ragu sauce aromatics to flavor the sauce. Onion, garlic, carrots and celery make a classic soffritto which is often used in mediterranean cooking.
Oxtail. Oxtail is the tail cut of beef. Use beef shin, chuck or short ribs if you can’t find oxtail. Because of the amount of bones in oxtail, you need more meat by weight than you would if you used beef shin, etc. Onion. Garlic cloves. Carrots. Celery. Italian seasoning. Use any Italian herb mix you have. Alternatively use a combination of dried oregano, thyme, rosemary and garlic powder. Chopped tomatoes. Beef stock/Beef broth. Salt and pepper.
How to make oxtail ragu sauce
Can you freeze ragu sauce?
Ragu is a fantastic make-ahead recipe. The sauce can be made completely then frozen in airtight containers for up to 3 months. Thaw in the fridge overnight then reheat in a pan with a splash of water or beef stock until hot and bubbling. Alternatively, refrigerate the sauce for up to 3 days before serving.
How to thicken ragu
By simmering the sauce uncovered, the liquid will reduce and thicken naturally. However, if you prefer an even thicker consistency, stir together 2 teaspoon of cornstarch with a few tablespoons of water and stir into the simmering sauce. Allow to cook until thickened.
Ragu recipes
