Oxtail In Red Wine Stew
This oxtail ragu recipe is the ultimate comfort food! The best part is it requires hardly any work. All you need to do is throw everything in the pot and the magic will happen ?!
Oxtail In Red Wine Stew
Oxtail Ragu
Ingredients
- 60 g Unsalted Butter
- 1 kg Oxtail sliced
- 1 packet Pancetta chopped
- 3 stalks Celery roughly chopped
- 2 Carrot finely chopped
- 2 tins Tomatoes
- 500 ml chicken stock
- 1 bottle Merlot wine
- 1 large Onion finely chopped
- 1½ tsp Garlic Minced
- Salt to taste
- Grated parmesan
Instructions
- Add butter and olive oil to a heated large saucepan. Then add onions, pancetta, salt oxtail, garlic, carrots and celery.
- Cook these ingredients on medium heat for about 10 minutes before adding the wine.
- Leave the wine to simmer for a further 15 minutes on medium heat to cook off the alcohol and then add the chicken stock and tinned tomatoes.
- Leave the oxtail to cook on low heat for about 3-4 hours or until the meat is nice and tender that it falls off the bone!
- Set the oxtail aside to cool down and then removed all the meat from the bones and put it back in the sauce.
Notes
And there you have it….Oxtail Ragu in Red Wine!
Serve this with pappardelle pasta and sprinkle a little bit of parmesan to complete the meal.
Enjoy!
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Please also check out another tasty oxtail recipe from us inspired by our mother!
