Oxtail Ragu

Name: Oxtail Ragu
Prep time: 1 h
Cook time: 8 h
Total time: 9 h
Yield: Serves 7-8
Cuisine: British
Ingredients: 200 g mushrooms; 200 g tomatoes; 1 bulb of garlic; 200 g leek; 100 g celery; 200 g onion; 400 g carrot; 8 pearl onions; 3 kg oxtail; Rapeseed oil; ½ bottle of white wine; 2 bay leaves

Preparation info

Serves
7-8

Difficulty
Easy
Ready in
9 hr

Appears in

Islands In A Common Sea

By Jenny Jefferies

Published 2024

About

When we sold our beef at farmers’ markets there were always cuts that didn’t sell well, oxtail being one of these. It is delicious, very good value, and especially good for you if you source 100% pasture-fed meat. This excellent recipe was created by my stepson, Rollo, and we hope you enjoy it.

Ingredients

400 g carrot
200 g onion
200 g

Europe
United Kingdom
Main course
Gluten-free

Method

Finely chop the carrot, onion, leek, celery, and garlic. Halve the tomatoes and roughly chop the mushrooms. Peel the pearl onions and set them aside.

Heat a pan to the hottest it will go, then add some rapeseed oil and sear the oxtail until golden all over. Don’t crowd the pan: you probably want to do this in batches, deglazing between each batch by pouring in a little water and scrapin