Name: Oxtail and stout ragu
Prep time: 30 min
Cook time: 225 min
Total time: 255 min
Yield: 6
Ingredients: 1 tablespoon olive oil; 1.5 kilogram oxtail, chopped into pieces; 1/3 cup seasoned flour; 2 carrots, chopped; 2 stalks celery, chopped; 2 clove garlic, finely chopped; 2 anchovies, finely chopped; 3 sprigs rosemary; 2 bay leaves; 1 teaspoon ground allspice; 440 millilitre can stout beer; 400 gram can diced tomatoes; 1 cup water; cooked pasta of choice, to serve

Ingredients

1 tablespoon olive oil

1.5 kilogram oxtail, chopped into pieces

1/3 cup seasoned flour

2 carrots, chopped

2 stalks celery, chopped

2 clove garlic, finely chopped

2 anchovies, finely chopped

3 sprigs rosemary

2 bay leaves

1 teaspoon ground allspice

440 millilitre can stout beer

400 gram can diced tomatoes

1 cup water

cooked pasta of choice, to serve

Method

1.Preheat oven to 150°C.

2.Heat oil in a large, flameproof casserole dish on high. Dust oxtail pieces in flour, shaking off excess. Cook in 2 batches, 4-5 minutes each, turning, until well browned. Transfer to a plate.

3.Add carrot and celery to same dish. Cook 2-3 minutes. stirring, until lightly browned. Stir in garlic, anchovies, herbs and allspice. Cook 1 minute, until fragrant.

4.Add beer, tomatoes and water. Bring to the boil. Return oxtail to dish.

5.Bake, covered, 2 1/2 hours. Remove lid and bake a further 1 hour, until very tender. Skim off excess fat on surface.

6.Using a fork and tongs, shred meat, discarding bones. Toss sauce through hot pasta to serve.

Oxtail makes a very rich sauce, so a little goes a long way. This recipe makes enough sauce for 750g of dried fettuccine.
Note

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Ingredients

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