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2-Day Braised Oxtail Ragu

Tuesday, 19 January 2010

It's rich, very flavourful and so very delicious! How I wish my local supermarket stock this cut of meat so I can cook this everyday every week!

I asked the wild boar to fetch me some beef bones from the butcher and he came back all excited asking me to guess what else he got. Chicken's feet, pig's intestines, rabbit...no?! Oxtail! I didn't know what to do with it. The only oxtail dish I've ever had was oxtail soup. And that's...boring. So I started going through my bookmarked recipes and came across Matt's braised oxtail ragu.

 I decided to simmer it for hours and didn't use the pressure cooker because the passata made the sauce quite thick and I had bad experience cooking such thick tomato based sauces under pressure. My pressure cooker was badly burnt - the bottom of the pot was all black! Here's a trick to get rid of those nasty black stuff (for aluminum cookers) - fill half the pot with water or until water covers all the stains, add a tablespoon of cream of tartar and heat it under pressure for about 15 mins.  You should be able to scrape off the black bits easily. Anyway, the oxtail requires long hours of simmering, the pieces were still rock hard after 1 1/2 hours of cooking.  But the long cooking process was worth it. So yummilicious!

Another bookmarked recipe checked!

Oxtail ragu 4

Ingredients:
  • 800g oxtail - chopped into large chunks
  • 1 large onion - diced
  • 1 carrot - diced
  • 2 celery stalks - diced
  • 2 bay leaves
  • 1 cup red wine
  • 1 1/4 cup passata
  • 1 cup water
  • 5 sprigs thyme
  • Salt
  • Freshly ground black pepper
Directions:
The day before:

Oxtail ragu 1
  • Heat up a bit of oil in a large pot.
  • Sear oxtail pieces on all sides until browned. Remove and leave aside for later use.
  • Add onions, carrot and celery. Fry until soft.
Oxtail ragu 2
  • Add seared oxtail and all other ingredients.
Oxtail ragu 3
  • Bring to boil, reduce heat to simmer for about 3 hours or until meat is tender.
  • Leave to cool. Refrigerate overnight.
  • The next day:
  • Remove the layer of solid fats.
  • Simmer for another 45 mins-1 hr. Check water level every now and then. Add more water if too dry.
  • Remove bay leaves and thyme.
  • Pull meat off the bone.
  • Season with salt and pepper.
Oxtail ragu 5
  • Enjoy with some pasta!

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