Serves 36
200 min
Oxtail Ragu
Recipe GLPR9a2fc7f493f777
A rich and deeply savory Creole-inspired ragu featuring slow-braised oxtail simmered in tomato puree and red wine with warm spices, dried fruit, and aromatic herbs. The meat becomes incredibly tender, creating a luxurious sauce perfect for serving over pasta or polenta. This traditional dish balances bold Creole seasonings with the natural sweetness of raisins and the subtle earthiness of fresh oregano and sage.
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Ingredients
2½ lbs oxtail, cut into 2-inch pieces
¼ cup olive oil
1 large onion, finely chopped
5 garlic cloves
3 26 oz cans tomato puree
2 cups red wine
1 cup raisins
1 tablespoon Creole seasoning
fresh oregano and sage, bundled together
salt, to taste
black pepper, to taste
pine nuts, toasted
fresh parsley, finely chopped
Directions
Pat the oxtail pieces dry with paper towels and season generously with salt and black pepper on all sides.
Heat the olive oil in a large heavy-bottomed pot or Dutch oven over medium-high heat until shimmering.
Working in batches to avoid crowding, brown the oxtail pieces on all sides until deeply caramelized, approximately 3-4 minutes per batch. Transfer to a plate and set aside.
Reduce heat to medium and add the finely chopped onion to the pot. Sauté until softened and translucent, about 5 minutes, stirring occasionally.
Mince the garlic cloves and add to the pot with the onion. Cook for 1 minute until fragrant, stirring constantly to prevent burning.
Sprinkle the Creole seasoning over the onion and garlic mixture. Stir well to distribute evenly and toast for 30 seconds.
Pour in the red wine, scraping up any browned bits from the bottom of the pot with a wooden spoon. Simmer for 2-3 minutes to reduce slightly.
Add the tomato puree, stirring well to combine with the wine and aromatics.
Return the browned oxtail pieces to the pot and nestle them into the sauce. Tie the fresh oregano and sage sprigs together with kitchen twine and add to the pot.
Bring the mixture to a simmer, then reduce heat to low. Cover partially with a lid and braise gently for 2.5 to 3 hours, stirring occasionally, until the oxtail is very tender and easily pulls from the bone.
About 30 minutes before the cooking time ends, stir in the raisins and adjust seasoning with additional salt and pepper to taste.
Remove and discard the herb bundle. If the sauce is too thin, simmer uncovered for an additional 15-20 minutes to thicken.
Serve the ragu hot, garnished with toasted pine nuts and fresh chopped parsley.
