Slow-Cooked Oxtail Ragu

Follow our step-by-step guide on how to make Slow-Cooked Oxtail Ragu.

1. Step 1

   Begin by preheating your oven to a toasty 425°F (220°C).

2. Step 2

   Prepare a baking pan by lightly greasing it, ensuring it’s spacious enough to hold the oxtails in a single layer.

3. Step 3

   Generously coat the oxtail sections with olive oil, then season them with a hearty sprinkle of salt and freshly cracked black pepper.

4. Step 4

   In the greased pan, scatter diced onion and chopped garlic, creating a flavorful base, and then place the seasoned oxtails on top.

5. Step 5

   Roast the oxtails in the hot oven for 25 minutes, then carefully flip them over and continue roasting until they achieve a rich, golden-brown color, which should take an additional 20 to 35 minutes.

6. Step 6

   Once beautifully browned, introduce the tomato sauce, chicken broth, sherry vinegar, thyme, oregano, rosemary, a teaspoon of kosher salt, and a pinch of red pepper flakes into the same baking pan.

7. Step 7

   Mix everything together thoroughly before transferring it to a large pot.

8. Step 8

   Set the pot over medium-high heat and bring the sauce to a gentle simmer.

9. Step 9

   Once bubbling, cover the pot, lower the heat, and let it simmer away for 4 to 5 hours, allowing the oxtails to become incredibly tender and fall off the bone with ease.

10. Step 10

    Before serving, skim off any excess fat to ensure a clean, delicious dish.

11. Step 11

    Enjoy the rich, comforting flavors that fill your kitchen as you savor this delightful meal.