For an even deeper flavor, consider marinating the oxtails overnight in the sherry vinegar along with the herbs and spices before browning. This will help to tenderize the meat and infuse it with even more deliciousness. Don't be afraid to experiment with the herbs. Bay leaf can add a good depth of flavor. If you don't have sherry vinegar, red wine vinegar can be substituted.
Oxtail Ragu
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PREP TIME15 mins
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COOK TIME4 hrs 45 mins
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TOTAL TIME5 hrs
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SERVING4 People
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VIEWS99
Indulge in the sublime comfort of Oxtail Ragu, where deeply caramelized oxtail transforms into a melt-in-your-mouth experience after a slow simmer in a vibrant tomato sauce, creating a dish that's both rustic and refined.
Ingridients
Adjust Servings
Nutrition
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Carbohydrate19 g
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Cholesterol221 mg
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Fiber4 g
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Protein65 g
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Saturated Fat12 g
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Sodium3307 mg
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Sugar12 g
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Fat31 g
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Unsaturated Fat0 g
Follow The Directions
01
StepPreheat the oven to 425 degrees F (220 degrees C). Lightly oil a baking pan large enough to hold oxtails in a single layer. (5 minutes)
02
StepRub oxtail sections with olive oil; season generously with salt and black pepper. In the prepared pan, scatter the diced onion and chopped garlic, then arrange the oxtails on top. (10 minutes)
03
StepRoast in the preheated oven for 25 minutes. Flip the oxtails and continue roasting until they are deeply browned and caramelized, approximately 20 to 35 minutes more. (55 minutes)
04
StepTransfer the roasted oxtails and vegetables to a large, heavy-bottomed pot. Add the tomato sauce, chicken stock, sherry vinegar, thyme, oregano, rosemary, 1 teaspoon kosher salt, and red pepper flakes. Stir to combine, then bring the mixture to a simmer over medium-high heat. (10 minutes)
05
StepOnce simmering, reduce the heat to low, cover the pot tightly, and gently simmer for 4 to 5 hours, or until the oxtails are incredibly tender and the meat easily pulls away from the bones. Be sure to check the liquid level periodically, adding more broth or water if needed to keep the oxtails submerged. (300 minutes)
06
StepBefore serving, skim off any excess fat from the surface of the ragu for a cleaner, richer flavor. Serve hot over your choice of pasta, polenta, or creamy mashed potatoes.
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RECIPE REVIEWS
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Vinnie Jerde
Jun 28, 2025I added a pinch of smoked paprika for a little extra smokiness. Delicious!
Estella Vandervort
May 11, 2025I used my slow cooker and it worked perfectly. So easy and convenient!
Ricardo Wyman
Apr 20, 2025Make sure you skim the fat off the top before serving. It makes a big difference!
Lexi Dietrich
Apr 19, 2025This is now my go-to recipe for oxtail. It's foolproof and always a crowd-pleaser.
Annabel King
Apr 2, 2025This recipe is a game changer! The oxtail was so tender and the sauce was incredibly rich. My family devoured it!
Yvette Jones
Mar 22, 2025This recipe is worth the wait. The flavors develop beautifully over time.
Arlie Armstrong
Jan 22, 2025The roasting step is key to getting that deep, savory flavor. Don't skip it!
Nolan Dicki
Aug 14, 2024I made this for a dinner party and everyone raved about it. The sherry vinegar really adds a special touch.