Chef John"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 Stew, Oxtail Recipes, Oxtail Recipes Stew, Oxtail , Oxtail Recipes Easy, Oxtail Recipes Jamaican
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Yield: 2 Servings
Ingredients: 1/2 cup all purpose flour 1/2 red onion , sliced 1 carrot , cut into chunks 5 garlic cloves , cut into chunks 1/2 leek , sliced Check below.
Instructions:
Step 1. Place the oxtail pieces in a tray. Add some salt and black pepper to taste, together with the flour. Mix and coat each of the pieces well with flour.
Next, Heat some oil in a pan, using high medium heat. Brown the oxtail pieces on all sides, remove and set them aside. Do in batches to avoid overcrowding the pan.
Next, Using the same pan, reduce heat to medium and add red onion, carrot, garlic, leek, Italian green pepper, red bell pepper, tomatoes and a pinch of salt. Cook for 15 minutes until the veggies are soft, stir now and then. This extra time and step will make a huge difference in the sauce's taste.
Original Article: https://www.allrecipes.com/recipe/246669/oxtail-ragu/?utm_source=pinterest.com&utm_medium=social&utm_campaign=allrecipes_allrecipes_4099916&utm_content=dinner_verticalimage&utm_term=pastarecipes_201901
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