Ragù di coda di bue

Ingredienti

• 2.5 kg oxtail
• 2 cups (480ml) beef or vegetable broth
• 1 cup (240ml) red wine
• 2 tablespoons olive oil
• 2 onions
• 2 carrots
• 3 celery stalks
• 4 garlic cloves
• 2 tablespoons tomato paste
• 1 can (425gr) crushed tomatoes
• 2 bay leaves
• 1 teaspoon dried thyme
• 1 teaspoon dried rosemary
• 1 teaspoon dried oregano
• 1/2 teaspoon red pepper flakes
• Grated Parmesan cheese (for serving)
• Cooked pasta or polenta (for serving)
• Salt and black pepper to taste

Preparazione

1. 1

   To start with this oxtail Spanish recipe, preheat...: To start with this oxtail Spanish recipe, preheat your oven to 350°F (175°C).

2. 2

   Clean, peel, and finely chop the onions, carrots,...: Clean, peel, and finely chop the onions, carrots, and celery stalks. Peel and mince the garlic cloves. Set them aside.

3. 3

   Pat the oxtails dry (with kitchen paper) and...: Pat the oxtails dry (with kitchen paper) and cut them into medium-sized cubes. Season them with salt and pepper.

4. 4

   In a large, oven-safe Dutch oven, heat the...: In a large, oven-safe Dutch oven, heat the olive oil over medium-high heat. Brown the oxtail pieces on all sides. Once they are golden, set them aside.

5. 5

   In the same pot, add chopped onions, carrots,...: In the same pot, add chopped onions, carrots, and celery. Sauté until the vegetables are softened, about 5 minutes. Add minced garlic and cook for one more minute.

6. 6

   Stir in the tomato paste and cook for...: Stir in the tomato paste and cook for 3 minutes to develop its flavor. Pour in the red wine to deglaze the pot, scraping up any browned bits from the bottom.

7. 7

   Return the browned oxtail to the pot. Add...: Return the browned oxtail to the pot. Add crushed tomatoes, beef or vegetable broth, bay leaves, thyme, rosemary, oregano, and red pepper flakes.

8. 8

   Cover the Dutch oven with a lid or...: Cover the Dutch oven with a lid or foil and transfer it to the preheated oven. Braise for 1.5 to 2 hours or until the oxtail is tender and falls off the bone.

9. 9

   Once done, remove the Spanish ragu from the...: Once done, remove the Spanish ragu from the oven. Skim off any excess fat from the surface. Discard bay leaves. Taste and adjust seasoning if necessary.

10. 10

    Serve the oxtail ragu over cooked pasta or...: Serve the oxtail ragu over cooked pasta or polenta. Garnish the oxtail pasta with grated Parmesan cheese.