Oxtail Ragout with Horseradish Creme Fraiche
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.