Oxtail Ragu

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 not to cook it long enough.

Good

% Daily Values based on a 2,000 calorie diet

Step 1

Preheat the oven to 425 degrees F (220 degrees C). Lightly oil a baking pan large enough to hold oxtails in a single layer.

Step 2

Rub oxtail sections with olive oil; season with salt and black pepper. Place onion and garlic in prepared pan; place oxtails on top.

Step 3

Roast in the preheated oven 25 minutes. Flip oxtails; continue roasting until well browned, 20 to 35 minutes more.

Step 4

Add tomato sauce, chicken stock, vinegar, thyme, oregano, rosemary, 1 teaspoon kosher salt, and red pepper flakes to the baking pan; stir and transfer mixture to a large pot.

Step 5

over medium-high heat until sauce begins to simmer.

Step 6

Cover, reduce heat, and simmer over low heat until oxtails very tender and easily separate from bones, 4 to 5 hours.

Step 7

Skim off fat before serving.