Friday, 28 October 2011

Ragu no. 2

Just so you know, you should've imagined the title of the post to the tune of mambo no. 5. The reason I am writing about another ragu was because the last one was AWFUL (slight exaggeration) and this one was a) better and b) made with oxtail.
Looks very visceral, no? But it tastes delicious. The idea came about after my friend and I were in the kitchen making burgers and some other kitchen users came along and made Hugh Fearnley-Whittingstall's spaghetti bolognese. They were fully equipped with really nice cooking stuff and reaaaally nice ingredients (Maldon salt, don't mind if I do) and the way they pored over the book just looked so idyllic. (I took a photo of them but it would be creepy to upload it without their permission, it would be weird to upload it with their permission and also my camera is wank.) Our burger making, on the other hand, although successful, was the result of whatever cooking things we could scrape together from the forgotten washing up in the kitchen. Anyway, seeing them cook spag bol made me crave it. This progressed to 'hey let's make ragu' to 'hey let's use oxtail'. We did it (sort of) properly. I even lugged my own cooking stuff down the eighty-two stairs. I AM COMMITTED.

Commitment was KEY to this recipe. It took around 4.5 hours to make. Academic work took a backseat on that day. I don't know what my excuse is for other days. We adapted this recipe .

Oxtail Ragu
2 carrots, peeled and chopped
4 stick of celery, chopped
3 bay leaves
A few sprigs of rosemary, chopped
3 cloves of garlic, peeled and chopped
1kg oxtail, jointed
1tbsp tomato puree
750ml oz red wine

Salt & pepper
Season the oxtail all over and brown. Remove onto a plate.
Sweat the onions and garlic for 2 minutes.
Add the carrots, celery and rosemary. Fry until softened.
Add the tomato puree and mix. Season.
Add half of the wine and keep on a high heat for at least 2 minutes.
Re-add the oxtail to the pan.
Lower the heat to a simmer and let simmer for 3 - 4 hours. Ours needed 4. We kept checking and stirring the mixture and when the liquid had almost disappeared, we added a glug more wine.
When the oxtail is tender, remove from the pan. Tear the meat off the bones.
Meanwhile, add any remaining wine to the sauce and simmer until thickened. Check the seasoning.
Add the oxtail back to the sauce and toss with pasta.
  

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