Details
- Time: 1 hour active, 4 hours cooking, overnight preparation
- Serves: 6-8
- Difficulty: Moderate
This one is special, and it is not quick.
Inspired by my braised short ribs from Open Invitation (page 139), this oxtail ragù is built for a holiday palate and a slower pace. Oxtail is tough and deeply rich, full of collagen and unmistakably beefy. It is the kind of cut that rewards patience and intention.
Here, the meat is cured overnight with warming spices you might recognize from mulled wine, then slowly braised until it becomes meltingly tender. Folded into a simple, bright tomato-garlic sauce and finished with salty parmesan, this is the kind of dish that feels like pure love.
You will ask yourself why you do not make it every night. And then you will remember how long it takes.
Why You’ll Love This Dish
- Deeply rich, slow-cooked flavor with minimal hands-on effort
- Perfect for holidays, long weekends, or cooking with intention
- Make-ahead friendly and even better the next day
- A showstopper pasta that feels restaurant-level but grounded
- Cozy, celebratory, and built for sharing
Ingredients
For the Meat
- 8 lb oxtail, with as much meat as possible
- ½ cup coarsely ground coffee
- ½ tsp freshly ground nutmeg
- 1 tbsp whole cloves
- 2 tbsp allspice berries
- 1 tsp cardamom seeds
- 2 tbsp whole black pepper
- 1 tsp freshly ground ginger
- 2–3 short cinnamon sticks
- 5 whole star anise
- 4 tbsp salt
For the Braising
- 6 tbsp olive oil, divided
- 1 medium yellow onion, quartered
- 2 heads garlic, halved crosswise
- 3 tbsp maple syrup
- 1 cup red wine
- 1 tbsp chili flakes
- 4–5 cups vegetable broth
For the Ragù
- 2 tbsp olive oil
- 5 cloves garlic, minced
- 1 (28 oz) can San Marzano tomatoes
- Salt and pepper, to taste
To Serve
- 1 lb pappardelle pasta
- Parmesan or pecorino romano, shaved
Directions
Season the Oxtail
In a small bowl, combine the coffee, all spices, and salt. Rub the mixture thoroughly into all sides of the oxtail. Refrigerate uncovered overnight.
Braise
Heat the oven to 300°F.
In a large Dutch oven with a lid, heat 2 tablespoons olive oil over medium-high heat. Working in batches, sear the oxtail for 3–4 minutes per side, until a deep crust forms. Transfer to a plate, keeping the spices in the pot.
Add the remaining olive oil to the pot. Add the onion and garlic cut-side down and cook until fragrant and lightly browned, about 5 minutes. Add the maple syrup and cook until thickened and coating the vegetables, about 2 minutes.
Lower the heat to medium and deglaze with the red wine, scraping the bottom of the pot. Let the wine reduce by half, about 5 minutes.
Add the chili flakes and vegetable broth. Bring to a simmer and skim away any loose onion or garlic skins. Return the oxtail to the pot with any remaining spices. Ensure the meat is fully submerged, tucking the onion and garlic over the top. If desired, layer sliced orange or apple over the meat.
Cover and transfer to the oven. Braise for 3½ hours, until the meat easily falls from the bone.
Remove from the oven and let rest for 20 minutes. Transfer the oxtail to a work surface, discard the bones and excess fat, and shred the meat. Wipe out the Dutch oven and return it to the stove.
Make the Ragù
Heat the olive oil over medium-low heat. Add the garlic and cook until lightly golden, about 1 minute. Add the tomatoes, breaking them up with a spoon. Cover and simmer for 20 minutes.
Stir in the shredded oxtail and season with salt and pepper to taste.
Serve
Cook the pappardelle according to package directions. Plate the pasta and top generously with ragù. Finish with shaved parmesan and serve warm.
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