Oxtail Ragu

This dish is beautifully rich, and the oxtail just melts in the mouth. The perfect evening meal paired with a delicious glass of red wine and pappardelle.

March 29, 2021
: 2
: 25 min
: 3 hr 45 min
: 4 hr 10 min
: Moderately Easy


  • 1kg Dukeshill’s Oxtail
  • 1tbsp olive oil
  • 40g butter
  • 2 onions, finely chopped
  • 4 carrots, finely chopped
  • 2 celery sticks, finely chopped
  • 4 garlic cloves, crushed
  • 4 bay leaves
  • 4 anchovy fillets, roughly chopped
  • 2 tbsp tomato purée
  • 2 sprigs of fresh rosemary
  • 300ml red wine
  • 500ml beef stock
  • Step 1 Preheat oven to 160fan.
  • Step 2 First brown the oxtail on all sides in a deep casserole dish. Once browned, removed from dish and leave to one side.
  • Step 3 In the same casserole dish add the olive oil and butter until melted, on a medium/low heat. Add the onions, carrots and celery. Cook and stir frequently until softened. Add the garlic and bay leaves and cook for 5 minutes before adding the anchovy and tomato purée. Cook for 2 minutes or until the anchovy has melted into the rest of the ingredients.
  • Step 4 Add the rosemary and wine and bring to the boil. Once most of the alcohol has cooked off, add the beef stock and put the oxtail and all its juices back into the pan.
  • Step 5 Cover with a lid and put in the oven for 3.5 hrs, turning the heat down to 140fan after 1 hr.
  • Step 6 Strip the meat off the bone using forks and the meat should fall off easily.
  • Step 7 Serve on a bed of pasta, preferably pappardelle as the ragu will cling to this the best. Sprinkle some parmesan on top.
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