Ingredients
- 1 whole oxtail (4-5 pounds), cut into 3-inch pieces
- Salt and freshly ground black pepper
- Flour, for dredging
- 1/4 cup olive oil
- 1 onion, chopped
- 1 carrot, chopped
- 3 celery ribs, chopped
- 1 (28 ounce) can plum tomatoes, crushed
- 3 cups dry red wine
- 2 rosemary sprigs
- 2 thyme sprigs
- 2 bay leaves
- 4 cloves garlic, peeled and smashed
- 1/4 teaspoon freshly grated nutmeg
Preparation
Step 1
Preheat the oven to 325°F.
Pat the meat dry with a paper towel then dust with the flour, tapping off any excess. Season the oxtail with salt and pepper on all sides.
Place a 6 quart Dutch oven or other heavy-bottomed ovenproof pan (just large enough to hold all the meat) with a tight-fitting lid over medium-high heat. Add the oil and when glistening, add the meat (metal tongs come in handy here) and brown on all sides, about 8 to 10 minutes. Work in batches if necessary to avoid overcrowding.
Transfer meat to a plate. Add onion, carrot and celery and cook, stirring frequently, until browned, about 5 to 7 minutes. Add the tomatoes with juices, wine, rosemary, thyme, bay leaves, garlic and nutmeg. Bring to a boil for 5 minutes then lower heat and add meat. Add enough water to just barely cover meat. Return to boil then cover and transfer to oven. Cook for 3 to 4 hours, until the meat is fork tender and falling off the bones.
Remove from the oven and transfer pieces of meat to a plate. Skim any visible fat from the surface of the sauce. Pick the meat from the bones, pulling away and discarding any pieces of fat, and return the meat to the pan. Pluck out the bay leaves, and sprigs of rosemary and thyme. Season the sauce with salt and pepper.
Serve atop any pasta meant to withstand a big sauce (not angel hair), or slathered in a lasagna.
The ragù can be made a few days ahead, covered and refrigerated.