About a month ago, I went to a butcher and found some oxtail. I had never had it before but had seen this recipe and was keeping my eye out for it. I made a ragu and used my pasta machine for the first time to make the pasta for it. It was pretty amazing but since I then went to Greece for a few weeks, I forgot to blog about it. Now I’m back and it’s cold so I started craving the rich, thick, meaty sauce on eggy pasta. No doubt I’ll be making it again soon.
The recipe is fairly similar to a standard ragu recipe with an extra step to remove the meat from the bone. I’ve changed the original recipe slightly to use spices I
am obsessed about had in hand.
Oxtail Ragu (recipe adapted from Hollow Legs)
Ingredients (serves 4)
1.2 kg oxtail (bone included), cut into pieces
2 onions, chopped
4 cloves of garlic, finely minced
Half a bottle of red wine
1 tin of tomatoes
1 tsp Marmite
a sprinkle of dried oregano
2 bay leaves
1/2 tsp cinnamon
3-4 all spice berries
2 aubergines, chopped in finger-sized pieces
Salt and pepper
In a large saucepan, brown off the meat. Take it out of the pan, add some olive oil and the onions and fry until soft. Add the garlic and fry for a further couple of minutes, making sure it doesn’t burn. Add the meat back in the pan together with the wine and let it boil so that the the alcohol evaporates. Add the tomatoes, some water, the Marmite and the herbs and spices and simmer for at least 2 hours (but the longer the better).
When the meat feels soft, take the pieces out and remove it from the bone. Add the meat piecesback into the pan, together with the aubergine and a little more water. Let it simmer for an hour. Serve with pasta.