Oxtail Ragout with Horseradish Creme Fraiche

I recently spent a week at camp and made this amazing Oxtail Ragout with Horseradish Creme Fraiche. It is so easy to make, and it tastes like winter in a bowl. Oxtail is a hearty dish that’s perfect for cold winter nights. Made with oxtails, onions, carrots, celery, and tomatoes, this dish is full of flavor. It can be eaten on its own or served over rice, potatoes, or in this case, pasta. This recipe is simple to make and will leave you feeling warm all over!

Oxtails are an overlooked cut of meat but cooked correctly, they are simply delicious. As this cut of meat can be tough, it is best to slow-cook meat over low heat in a braising liquid full of aromatics. The slow cook will allow plenty of time to break down the collagen around the bone and maximize the flavor of the sauce.

Where to Buy Oxtail Online for Oxtail Ragout with Horseradish Creme Fraiche

• White Oak Pastures // I usually like to provide options when it comes to where to shop. I also like to shop locally. I’m making an exception in this case and gonna send you to a farm in Georgia.
  
  I don’t cook a lot with beef due to how cattle are raised. (Sorry, most places are not like the Yellowstone Dutton Ranch.) White Oak Pastures focused on ethical animal treatment and land regeneration. Plus, they are focused on creating jobs in their local community. If I’m not shopping at my local farmers’ market, I definitely order here.

Now, I imagine that statement may raise eyebrows when it comes to eating in the outdoors. Who had the time to spend 4 hours cooking?

How to Cook Oxtail Ragout with Horseradish Creme Fraiche in the Outdoors

Many people do not have time (or the patience!) to braise meat outdoors. As I advise in my Backcountry Bison Short Ribs and Herbed Fingerling Potatoes, the best way to enjoy this dish in the outdoors quickly is to cook this in the comfort of your own kitchen, vacuum seal, and then reheat in a pot of boiling water on your camp or backcountry stove.

The best time when I made this was in a cabin in Tahoe during an early-season snowstorm. While the inches fell outside, I let the savory flavors of this sauce float in between the rooms of the house. Then I froze and enjoyed it on a backcountry ski trip in the alpine. The meat sauce keeps in the freezer for about a month. Simply thaw, reheat on the campfire or camp stove or backpacking stove and serve with pasta and the creme fraiche.

Scared of freezing meat to re-heat? Don’t be! The sauce keeps things moist, and the extra time actually deepens the flavors.

Looking for another hearty dish for your camping adventures? Try my Hunter’s Venison Stew.

4.75 from 8 votes

Oxtail Ragout with Horseradish Creme Fraiche

Servings 6 people

Prep Time 30 minutes mins

Cook Time 3 hours hrs 30 minutes mins

Total Time 4 hours hrs

Ingredients

For the Creme Fraiche…

• 1 cup creme fraiche
• 1 tbsp chives minced
• 2 tbsp fresh horseradish

For the Oxtail Ragout…

• 3-4 lbs oxtails
• salt and pepper
• flour
• 2 tbsp olive oil
• 1 onion chopped
• 2 carrots peeled and chopped
• 1 stalk celery chopped
• 5 cloves garlic minced
• 4 sprigs thyme
• 1 bottle dry red wine
• 1 15 oz. can of crush tomatoes
• 1/4 cup apple cider vinegar
• 1 tbsp sugar
• 1 lb pasta preferably strozzapreti

Instructions

For Creme Fraiche…

• Mix ingredients. Keep cool until used. Can be made up to 2 days ahead of time.

For the Oxtail Ragout…

• Season oxtails with salt and pepper and lightly dust with flour.
• Heat oil in Dutch Oven or heavy-bottomed pot. Working in batches, brown oxtails on all sides. Remove oxtails from the pot and set aside.
• In the same pot, cook onion, carrot, and celery until softened and slightly browned on the edges, approximately 10 min. Add garlic, thyme, wine, tomatoes, vinegar, and sugar. Bring to simmer. Return oxtails to the pot. Add enough water to the mixture until meat is covered completely and bring to a simmer.
• Cover and reduce heat by moving to the corner of the fire or lowering the heat on the stove. Cook for 3 1/2 hours. Check from time to time to ensure the sauce is not over-heating. After 3 1/2 hours, meat should be falling off the bone. Remove bones and skim fat from the pot.
• Cook pasta in salted water until done to desired texture. Toss in sauce and serve with a generous scoop of Creme Fraiche.

Notes

No creme fraiche? Sour cream or even plain Greek yogurt is an easy sub.  

Course: Main Course

Cuisine: French

Keyword: Campfire, Dutch Oven, Make Ahead

Did you make this recipe?

Please let me know how it turned out for you! Leave a comment below and tag @bewildeats on Instagram and hashtag it #bewildeats.