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 to not cook it long enough.

Step: 1

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

Step: 2

Place chopped onions and garlic in prepared pan. Rub oxtail sections with olive oil; season with salt and freshly ground black pepper. Arrange on top of onions. Roast in preheated oven for 25 minutes. Turn oxtails and continue roasting until well browned, another 20 to 35 minutes. Remove pan from oven.

Step: 3

Pour in wine vinegar, tomato sauce, chicken stock or water, rosemary, thyme, oregano, salt, and red chili flakes to the baking pan; stir. Pour the entire mixture into a large pot. Place over medium-high heat until sauce begins to simmer. Cover; reduce heat, and simmer over low heat until meat easily separates from the bone and is very tender, about 4 to 5 hours. Skim off fat before serving.

Per Serving: 607 calories; protein 65.1g; carbohydrates 19.2g; fat 30.8g; cholesterol 221.4mg; sodium 3307.4mg.

Getting stay in and make food your food instead of eat in the evening out is already a process in the right direction if you’re focusing on eating healthier. There’s no better way to know exactly what’s going into the food you’re eat than by making it yourself! Mastering the main dish is only half the process , though . And once you’ve perfected your chicken, steak, or fish, it’s time to turn your attention to the ever- focusing side dishes.

A side dish would easily derail your health goals, as sugar , sodium, fat, and calories can all get rather high quickly if you’re not careful . But with our good practise of cook on side dish recipes, you won’t ever run into that mistakes .