Oxtail Ragu
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recipe by Kenwood https://kenwoodworld.com/
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- Total Time
- 3hrs 50mins
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- Serves
- 4
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- Calories
- 660
Oxtail Ragu or stew dates to Roman times, using some left-over peasant cuts of meat, leaving no waste, slowly braised on the bone to maximise flavour. Once the Ragu is cooked, strip the meat from the bone using latex gloves. We serve this with some giant Conchiglie shells, perfectly suited for capturing pockets of this deliciously unctuous Ragu. Garnish with grated Parmesan.
recipe updated Dec 11, 2024
Ingredients
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- Oxtail
- 700 g
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- Onion
- 75 g
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- Garlic clove
- 4
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- Carrot
- 100 g
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- Fresh rosemary
- 2 sprigs
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- Celery stalk
- 100 g
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- Beef stock
- 600 g
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- Ground fennel seeds
- 1 tablespoon
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- Salt
- as needed
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- Black pepper
- as needed
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- Olive oil
- 2 tablespoons
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- Red wine
- 300 ml
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- Canned chopped tomatoes
- 400 g
Tools
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Cooking Chef XL
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Large mixing bowl
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Heatproof bowl
Step preview
- Add the ingredients into a large bowl and mix until coated
- Add oil into the appliance bowl
- Heat - 1 minute, 180ºC, speed off
- Transfer some of the seasoned meat from the large bowl into the appliance bowl
- Cook in batches until browned – 4 minutes, 180ºC, speed off
- Using tongs or slotted spoon, carefully flip the meat halfway through
- Transfer the browned meat into the heatproof bowl and set aside
- Repeat the same cooking process with the remaining meat
- Now make the sauce
- Fit the Stir Tool
- Add the ingredients into the appliance bowl
- Cook until translucent - 3 minutes, 120ºC, speed Stir 3
- Remove the Stir Tool
- Strip the meat off the bone, discard the fat and bone
- Add the ingredients into the appliance bowl, season to taste and fit the splashguard
- Transfer the browned meat back into the appliance bowl
- Cook until reduced - 3 hours 30 minutes, 102ºC, speed off
- Serve