Braised Oxtail Ragu

Braised Oxtail Ragu
Serves 4
I adapted this rich and delicious ragu from a recipe in Chateleine Magazine.
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Prep Time
35 min
Total Time
50 min
Prep Time
35 min
Total Time
50 min
Ingredients
  1. 1 T fat, such as coconut oil, tallow, lard, or duck fat
  2. Approx. 3 pounds of oxtails, cut into 2-in. portions
  3. 1 red onion, diced
  4. 2 carrots, diced, about 1 cup
  5. 2 celery stalks, diced, about 1 cup (optional)
  6. 2 garlic cloves, minced
  7. 1 tsp salt
  8. Freshly ground pepper
  9. 1 cup port
  10. 2 cups homemade beef bone broth
  11. 1 sprig of fresh rosemary (leave whole)
  12. 1 T prepared horseradish (Note: may contain soybean/canola oil. Check label carefully.)
  13. 2 T chopped chives (optional)
Instructions
  1. PREHEAT oven to 350F. Heat an oven-safe pot over medium-high. Add fat, then half of oxtail. Turn meat until brown on all sides, 3 to 5 min. Transfer to a plate. Repeat with remaining oxtail.
  2. REDUCE heat to medium. Add onion, carrots, celery, garlic and salt to pan. Season with fresh pepper. Cook until onion starts to soften, 3 min. Return oxtail and any juices to pan. Add port and simmer, 3 min. Using a wooden spoon, scrape up and stir in any brown bits from pan bottom. Add broth and rosemary. Cover with lid. Transfer pot to oven.
  3. BAKE in centre of oven until meat falls away from the bone, about 4 hours. Transfer oxtail to a plate and let cool slightly, 10 min. Remove meat from bones into a bowl. Discard bones.
  4. SKIM fat from sauce, if desired. Discard rosemary sprig. Stir in oxtail meat and horseradish.
  5. Serve over mashed cauliflower or sweet potatoes. Sprinkle with chives.
Notes
  1. For the port: Substitute Madeira, dry vermouth, black muscat wine, Banyuls, unsweetened fruit juice (e.g., pomegranate, sour cherry), or more beef stock.
  2. For the celery: Substitute a large handful or two of flat-leaf (Italian) parsley.
Adapted from Chateleine Magazine, October, 2014
Carnivore Health http://carnivorehealth.com/

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