Braised oxtail ragu


  • Prep Time35 mins
  • Total Time5 hrs
*PLUS Serves: 4
Braised oxtail ragu

Braised oxtail ragu. Photo, Sian Richards.

Chatelaine Triple Tested

Yes it's the tail, and is it ever delicious. Intensely rich and tasty, it makes a brilliant stew that freezes well too.


  • 1 tbsp canola oil

  • 1.5 kg oxtail, cut into 2-in. portions

  • 1 red onion, diced

  • 2 carrots, diced, about 1 cup

  • 2 celery stalks, diced, about 1 cup

  • 2 garlic cloves, minced

  • 1 tsp salt

  • 1 cup port

  • 2 cups no-salt beef broth

  • 1 sprig of rosemary

  • 1 tbsp prepared horseradish

  • 2 tbsp chopped chives


  • PREHEAT oven to 350F. Heat an oven-safe pot over medium-high. Add oil, then half of oxtail. Turn meat until brown on all sides, 3 to 5 min. Transfer to a plate. Repeat with remaining oxtail.

  • REDUCE heat to medium. Add onion, carrots, celery, garlic and salt to pan. Season with fresh pepper. Cook until onion starts to soften, 3 min. Return oxtail and any juices to pan. Add port and simmer, 3 min. Using a wooden spoon, scrape up and stir in any brown bits from pan bottom. Add broth and rosemary. Cover with lid. Transfer pot to oven.

  • BAKE in centre of oven until meat falls away from the bone, about 4 hours. Transfer oxtail to a plate and let cool slightly, 10 min. Remove meat from bones into a bowl. Discard bones.

  • SKIM any fat from sauce, if needed. Discard rosemary sprig. Stir in oxtail meat and horseradish. Serve over mashed potatoes. Sprinkle with chives.

Nutrition (per serving)

Calories 460, Protein 45g, Carbohydrates 21g, Fat 22g, Fibre 3g, Sodium 926mg.
Excellent source of Vitamin A.