Southern Oxtail Ragout

YIELD

300 servings

CREAMY COCONUT GRITS INGREDIENTS

32.81 lbs oxtails or Chuck Flap (cut into pieces)

14.06 lbs onions, diced

9.38 lbs carrots, diced

9.38 lbs celery, diced

9.38 cups tomato paste

18¾ qts beef stock

14.06 cups red wine

93¾ garlic cloves, minced

18¾ bay leaves

9.38 sprigs fresh thyme

2.34 cups Worcestershire sauce

2.34 cups apple cider vinegar

14.06 T salt (adjust to taste)

9.38 T black pepper (adjust to taste)

4.69 cups vegetable oil or butter for searing

METHOD

1. Prep the ingredients: Dice the onions, carrots, and celery; Mince the garlic.

2. Season and sear the oxtails: Season the oxtails with salt and pepper. In large stockpots or braising pans, heat the oil or butter over medium-high heat. Sear the oxtails in batches until deeply browned on all sides. Remove and set aside.

3. Sauté the vegetables: In the same pot, add the onions, carrots, celery, and garlic. Sauté for 10-15 minutes until softened and caramelized.

4. Add tomato paste and deglaze: Stir in the tomato paste and cook for 3-4 minutes to deepen the flavor. Pour in the red wine, scraping the bottom of the pots to deglaze.

5. Combine and simmer: Return the seared oxtails to the pots. Add beef stock, Worcestershire sauce, apple cider vinegar, bay leaves, and thyme. Bring to a boil, then reduce the heat to low. Cover and simmer for 3-4 hours, or until the oxtails are tender and the meat is falling off the bone.

6. Remove oxtails and reduce the sauce: Once the oxtails are tender, remove them from the pots. Simmer the sauce uncovered for 30-45 minutes to reduce and thicken.

7. Shred the meat and finish the ragout: Shred the meat from the oxtails and discard the bones. Return the shredded meat to the sauce. Adjust seasoning with additional salt and pepper to taste.

8. Serve the oxtail ragout over creamy mashed potatoes, polenta, or rice.