OXTAIL IS COOKED LOW & SLOW IN A RICH SAUCE OF WINTER VEGETABLES UNTIL THE MEAT EFFORTLESSLY FALLS OFF THE BONE.
- Gamekeepers Oxtail
- Gamekeepers Beef Stock
- Plain flour for coating Oxtail
- Olive Oil
- Broad beans
COOKING YOUR OXTAIL
Lightly flour each piece of oxtail and then brown in a pan
- Remove the oxtail from the pan and sauté garlic, thyme, rosemary, carrots, celery and onions
- Add the oxtail back to the pan (with the vegetables) and add Gamekeepers Beef Stock
- With the lid on, put in a moderate oven (170 - 190’C) for about an 1hr or when the oxtail is tender
- Remove from the oven and let it cool down
- Take the meat off the bones, skim off all the fat from the liquid and discard the vegetables
- Put the meat and left over stock into a shallow pan, bring up to a slight simmer and put in diced tomatoes, artichokes and broad beans. Add more Gamekeepers Beef Stock if the sauce is too thick and reduce again
- Serve with gnocchi, pasta or mash potatoes.
Our Oxtail is cut into 1 1/2 inch thick disc, delivered frozen. An excellent fit for stews and braises, our oxtail is rich in flavour and needs little introduction. Oxtail is the tail of a cow. In olden days, it came from the tail of an ox but now it comes from the tail of a cow. Gamekeepers collaborates with a handful of Victoria's highly acclaimed farmers to bring you these speciality cuts of meat, prepared and packed by our in-house team of expert butchers.
Image credit and thanks to: Nga - IG @littlechingy
This is an inspiration cooking guide of Oxtail Ragu.
We love cooking freestyle depending on the night and who we are cooking for which is why we haven't provided exact quantities of ingredients If you prefer cooking to a recipe, please search for "Oxtail Ragu Recipes" in google. There are many to choose from.