Oxtail Ragu Recipe - How to Make Pasta Sauce with Oxtails
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Date: 2019-07-25
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Comments and reviews: 9
James Katen
Thanks for another great video. I used a wide dutch oven. After adding the liquid ingredients, I put it's tight-fitting cover in place and returned it to a 325 oven for 2 hours, per your original idea. At that point, the meat was tender, but not quite falling off the bone. After turning the meat, I let it go for another hour at 275 and it came out perfectly. I suspect that your meat stalled because the evaporating liquid was actually cooling the meat, but your initial instinct was right on. A tight-fitting cover would have made all the difference.
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Thanks for another great video. I used a wide dutch oven. After adding the liquid ingredients, I put it's tight-fitting cover in place and returned it to a 325 oven for 2 hours, per your original idea. At that point, the meat was tender, but not quite falling off the bone. After turning the meat, I let it go for another hour at 275 and it came out perfectly. I suspect that your meat stalled because the evaporating liquid was actually cooling the meat, but your initial instinct was right on. A tight-fitting cover would have made all the difference.
reply
Ardent Dfender
I would say the reason why the Oxtails didn't braise well in the oven was due to not having heated up the liquid sauces (Tomato, Stock, Water) you added. I think you should have heated up the entire pan on the stove to just boiling temp, at which point you then cover and put it all in the oven. I remember hearing Gordon Ramsay explain that once in which if i remember right he said if that liquid is not up to simmering temp it'll take a long time to in the oven. I like that you recovered and got it all done and turned out well on the stove.
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I would say the reason why the Oxtails didn't braise well in the oven was due to not having heated up the liquid sauces (Tomato, Stock, Water) you added. I think you should have heated up the entire pan on the stove to just boiling temp, at which point you then cover and put it all in the oven. I remember hearing Gordon Ramsay explain that once in which if i remember right he said if that liquid is not up to simmering temp it'll take a long time to in the oven. I like that you recovered and got it all done and turned out well on the stove.
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JC Thom
Very tasty but expensive. I browned the oxtail as recommended and then cooked it in a slow cooker on low for 8 hours overnight (which is about 200 degrees. When finished I refrigerated the sauce so it would make removing the fat easier. Taste was very nice and tender. However, in NY oxtail sells for about 22 for 2. 5 lbs, and I used 5 lbs since I was going through this effort for an ideal meat to sauce ratio. Final result was nice but pricey unless someone knows how to purchase oxtail cheaper.
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Very tasty but expensive. I browned the oxtail as recommended and then cooked it in a slow cooker on low for 8 hours overnight (which is about 200 degrees. When finished I refrigerated the sauce so it would make removing the fat easier. Taste was very nice and tender. However, in NY oxtail sells for about 22 for 2. 5 lbs, and I used 5 lbs since I was going through this effort for an ideal meat to sauce ratio. Final result was nice but pricey unless someone knows how to purchase oxtail cheaper.
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Taneica Gayle
Hey chef oxtails is something we eat quite often in Jamaica and oh yes it's tastee but no sir we don't cook it like that anymore because it's time consuming. Here's what we do, 'brown' the pieces in a hot pan/dutchie and then transfer to a pressure cooker for about 30-40 mins depending on your cooker and stove an hour max or you can just pressure without 'browning' for the same amount of time and then viola no harm no foul and the result is a tastee meal, yum. And as always enjoy.
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Hey chef oxtails is something we eat quite often in Jamaica and oh yes it's tastee but no sir we don't cook it like that anymore because it's time consuming. Here's what we do, 'brown' the pieces in a hot pan/dutchie and then transfer to a pressure cooker for about 30-40 mins depending on your cooker and stove an hour max or you can just pressure without 'browning' for the same amount of time and then viola no harm no foul and the result is a tastee meal, yum. And as always enjoy.
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Mc Foodlover
Nobody was born with a knife and tomato on his hands. great recipes are somehow a mistake from somebody who had the gut to try something besides of copycating someone else recipe so people be thankful to have this great and entertaining chef sharing his many great mistakes with us thigh by the way are soooooooo yummmmmyyyy thank you chef john I am your biggest fan here. you are so funny love how you are so down to earth
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Nobody was born with a knife and tomato on his hands. great recipes are somehow a mistake from somebody who had the gut to try something besides of copycating someone else recipe so people be thankful to have this great and entertaining chef sharing his many great mistakes with us thigh by the way are soooooooo yummmmmyyyy thank you chef john I am your biggest fan here. you are so funny love how you are so down to earth
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ionicafardefrica
I've never tried cow tail before - every time I went to the butcher and saw that part, I was avoiding it like the plague, especially because it wasn't cut up in small pieces like that and looked really narly. Not to mention it was one of the cheaper cuts and I kind of expected it to be a bit worse - like kidneys for instance. But this video changed my mind, might give a try soon.
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I've never tried cow tail before - every time I went to the butcher and saw that part, I was avoiding it like the plague, especially because it wasn't cut up in small pieces like that and looked really narly. Not to mention it was one of the cheaper cuts and I kind of expected it to be a bit worse - like kidneys for instance. But this video changed my mind, might give a try soon.
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colinnwx
Chef, I'm just curious to why the oxtail didn't break down in the oven but did only in the saucepan. Normally it does (but for dry roasts as far as i know. Do you think maybe the tomato sauce didn't reach a high enough temperature to break down the collagen? or maybe the dry heat from the oven didn't hit the oxtails enough cos the sauce circulated the heat away?
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Chef, I'm just curious to why the oxtail didn't break down in the oven but did only in the saucepan. Normally it does (but for dry roasts as far as i know. Do you think maybe the tomato sauce didn't reach a high enough temperature to break down the collagen? or maybe the dry heat from the oven didn't hit the oxtails enough cos the sauce circulated the heat away?
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John Fox
Thank you Chef John for this video. Ox tail is one of my favorite foods, and so few places serve it. And fewer serve it well with that completely falling of the bone preparation. Or they try to tart it up instead of just letting the rich flavor of the ox tail be the star. You've given me the confidence to try this out, and for that I'm grateful.
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Thank you Chef John for this video. Ox tail is one of my favorite foods, and so few places serve it. And fewer serve it well with that completely falling of the bone preparation. Or they try to tart it up instead of just letting the rich flavor of the ox tail be the star. You've given me the confidence to try this out, and for that I'm grateful.
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hushpuppykl
I braise my oxtails in a Dutch oven. Gets fork tender in 3. 5 hours, maybe it's because I have more liquid I guess, kinda like slowly boiling them. Instead of wine or Guinness, try it with some sasparilla or root beer. Pretty good. Just be careful that it does not get too sweet. I have always enjoyed Food Wishes vids. It's so good to watch
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I braise my oxtails in a Dutch oven. Gets fork tender in 3. 5 hours, maybe it's because I have more liquid I guess, kinda like slowly boiling them. Instead of wine or Guinness, try it with some sasparilla or root beer. Pretty good. Just be careful that it does not get too sweet. I have always enjoyed Food Wishes vids. It's so good to watch
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