LARGE QUANTITY CHILI RECIPE RECIPES

OXTAIL RAGU | ALLRECIPES

Oxtail Ragu | Allrecipes image

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.

Provided by Chef John

Categories Side Dish Sauces and Condiments Sauces Pasta Sauces Tomato

Total Time 5 hours 0 minutes

Prep Time 15 minutes

Cook Time 4 hours 45 minutes

Yield 4 servings

Number Of Ingredients 13

Ingredients

3?½ 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
¼ cup sherry vinegar
4 cups tomato sauce or puree, or more if desired
2 cups chicken broth, or enough to cover the oxtails
1 sprig fresh rosemary
2 sprigs fresh thyme
2 sprigs fresh oregano
1 teaspoon kosher salt, plus more to taste
¼ teaspoon red chili flakes

Steps:

Preheat oven to 425 degrees F (220 degrees C). Lightly oil a baking pan large enough to hold the oxtails in a single layer.
Place chopped onions and garlic in prepared pan. Rub oxtail sections with olive oil; season with salt and freshly ground black pepper. Arrange on top of onions. Roast in preheated oven for 25 minutes. Turn oxtails and continue roasting until well browned, another 20 to 35 minutes. Remove pan from oven.
Pour in wine vinegar, tomato sauce, chicken stock or water, rosemary, thyme, oregano, salt, and red chili flakes to the baking pan; stir. Pour the entire mixture into a large pot. Place over medium-high heat until sauce begins to simmer. Cover; reduce heat, and simmer over low heat until meat easily separates from the bone and is very tender, about 4 to 5 hours. Skim off fat before serving.

Nutrition Facts : Calories 606.8 calories, CarbohydrateContent 19.2 g, CholesterolContent 221.4 mg, FatContent 30.8 g, FiberContent 4.3 g, ProteinContent 65.1 g, SaturatedFatContent 11.7 g, SodiumContent 3307.4 mg, SugarContent 12.1 g

OXTAIL RAGU | ALLRECIPES

Oxtail Ragu | Allrecipes image

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.

Provided by Chef John

Categories Side Dish Sauces and Condiments Sauces Pasta Sauces Tomato

Total Time 5 hours 0 minutes

Prep Time 15 minutes

Cook Time 4 hours 45 minutes

Yield 4 servings

Number Of Ingredients 13

Ingredients

3?½ 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
¼ cup sherry vinegar
4 cups tomato sauce or puree, or more if desired
2 cups chicken broth, or enough to cover the oxtails
1 sprig fresh rosemary
2 sprigs fresh thyme
2 sprigs fresh oregano
1 teaspoon kosher salt, plus more to taste
¼ teaspoon red chili flakes

Steps:

Preheat oven to 425 degrees F (220 degrees C). Lightly oil a baking pan large enough to hold the oxtails in a single layer.
Place chopped onions and garlic in prepared pan. Rub oxtail sections with olive oil; season with salt and freshly ground black pepper. Arrange on top of onions. Roast in preheated oven for 25 minutes. Turn oxtails and continue roasting until well browned, another 20 to 35 minutes. Remove pan from oven.
Pour in wine vinegar, tomato sauce, chicken stock or water, rosemary, thyme, oregano, salt, and red chili flakes to the baking pan; stir. Pour the entire mixture into a large pot. Place over medium-high heat until sauce begins to simmer. Cover; reduce heat, and simmer over low heat until meat easily separates from the bone and is very tender, about 4 to 5 hours. Skim off fat before serving.

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From indianhealthyrecipes.com

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From indianhealthyrecipes.com

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From allrecipes.com

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