Oxtail Ragu

the present:

I saw a braised oxtail recipe on foodisluv and decided I wanted to try something with oxtail, but Italian style because I have yet to post an Italian recipe! I had all of the ingredients but just didn't have a large pot that could go from stove to oven. With the vitality of $30 of oxtail ticking away in my fridge, I was afraid this would be another FAIL, when by the powers of my wishing, someone bought a dutch oven off of my registry. I am now the proud owner of a fire engine red dutch oven, and I am in love with it (even though I just met it). I have no idea how I cooked all of these years without one. Oh right, I didn't cook. Anyway, it heats up quickly and food almost never sticks to the magical enamel. My only regret is that I didn't get it in the carribean blue color to match my tiles and make my kitchen super fun happy. Oh, I think I see a risotto pot in my future...

the future:

Oxtail Ragu

This is an adapted recipe from Osteria in Philadelphia that I found on epicurious.com. If I make this recipe again, I would probably leave it in the oven for 3 hours instead of the 2 they directed. Then after I pull the meat off of the bones, I'd refrigerate it to skim the fat off, then reheat it on the stove until it reduces to the thickness of a ragu. While the flavors of oxtail are rich, I might try it with a brisket meat as an everyday dish.

5 pounds of 2-3 inch pieces oxtails

All purpose flour

1/2 cup of evoo

5 large celery stalks, coarsely chopped

2 large carrots, peeled, chopped

1 large onion, coarsely chopped

2 cups dry red wine

28 oz. can of crushed tomatoes with added puree

4 garlic cloves, chopped

6 fresh Italian parsley sprigs

2 large fresh rosemary sprigs

3 Turkish bay leaves

2 cups beef broth

1 cup low-salt chicken broth

Preheat oven to 325°F. Sprinkle oxtails with salt and pepper, then flour. Heat oil in heavy wide ovenproof pot over high heat. Add oxtails; cook until brown on all sides, about 15 minutes. Transfer to bowl. Add celery, carrots, and onion to pot. Reduce heat to medium-high and sauté until vegetables brown, about 15 minutes. Add wine and tomatoes. Boil until thickened to chunky sauce, about 5 minutes. Sprinkle in garlic. Tie parsley, rosemary, and bay leaves with kitchen string and add to pot. Return oxtails to pot in single layer. Add all broth; bring to boil. Cover pot; place in oven.

Braise oxtails until very tender, about 3 hours. Transfer oxtails to rimmed baking sheet. Discard the herbs. Using potato masher, crush juices and vegetables in pot to coarse sauce. Pull meat off oxtails and add to sauce. Season ragù with salt and pepper. Can be made 2 days ahead. Cool, cover, and chill. Rewarm before continuing.