Recipe: Braised Oxtail Ragu
Ingredients
- 4 to 5 pounds oxtail, cut into 3-inch pieces at the butcher
- Salt and freshly ground black pepper
- Flour, for dredging
- 1/4 cup olive oil
- 1 medium yellow onion, chopped
- 1 large carrot, chopped
- 3 whole 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
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