Gnocchi with an aromatic oxtail ragù

Gnocchi with an aromatic oxtail ragù
 
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This recipe was uploaded
by tonemid

 
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Ingredients

Ingredients
Method
 
  • 2 kg oxtails, in chunks, trimmed
  • Salt and pepper
  • Olive oil
  • 350 ml white wine
  • 1 carrot, chopped
  • 2 onions, chopped
  • 2 celery stalks, chopped
  • 2 bay leaves
  • 4 cloves garlic, crushed
  • 1 tsp dried marjoram
  • ½ tsp dried thyme
  • Pinch of dried chilli flakes
  • 2 tins crushed tomatoes, preferably San Marzano
  • Freshly grated Parmesan and finely chopped flatleaf parsley, to serve.
Season the oxtails. Brown them, in batches, in a casserole, transferring them to a large dish as each batch is done. When all pieces of oxtail are nice and brown, pour the wine into the empty pan, bring to the boil whilst scraping with a flat wooden spatula to loosen all the nice bits that are sticking to the bottom. Pour this liquid, with the sediments, into a container. Add olive oil to the pan, and fry the vegetables gently with the bay leaves until almost soft. Add the garlic, and fry for a couple more minutes. Put he oxtails back in, pour in the deglazing wine, and add the dried herbs and chillies. Add enough water to cover the oxtails. Bring to the boil under a tight-fitting lid, and simmer for 2-3 hours.

Remove the oxtails from the pan, pull the meat off the bones, and refrigerate. Add the tomatoes to the pan, bring back to the boil, and simmer for at least 30 minutes.

Some time before you are ready to serve, add the meat to the sauce, and simmer for 15-20 minutes. Season to taste.

Serve on top of gnocchi, and sprinkled with plenty of Parmesan and parsley.

Gnocchi with an aromatic oxtail ragù

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This recipe was uploaded by tonemid

 
 
A very hearty dish which is perfect for cold winter evenings.

Method


Season the oxtails. Brown them, in batches, in a casserole, transferring them to a large dish as each batch is done. When all pieces of oxtail are nice and brown, pour the wine into the empty pan, bring to the boil whilst scraping with a flat wooden spatula to loosen all the nice bits that are sticking to the bottom. Pour this liquid, with the sediments, into a container. Add olive oil to the pan, and fry the vegetables gently with the bay leaves until almost soft. Add the garlic, and fry for a couple more minutes. Put he oxtails back in, pour in the deglazing wine, and add the dried herbs and chillies. Add enough water to cover the oxtails. Bring to the boil under a tight-fitting lid, and simmer for 2-3 hours.

Remove the oxtails from the pan, pull the meat off the bones, and refrigerate. Add the tomatoes to the pan, bring back to the boil, and simmer for at least 30 minutes.

Some time before you are ready to serve, add the meat to the sauce, and simmer for 15-20 minutes. Season to taste.

Serve on top of gnocchi, and sprinkled with plenty of Parmesan and parsley.
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