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Oxtail Ragu

Serves: 4Category: PastaCourse: MainMachine: Cooking MachineTotal time (min.): 230
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Oxtail Ragu or stew dates to Roman times, using some left-over peasant cuts of meat, leaving no waste, slowly braised on the bone to maximise flavour. Once the Ragu is cooked, strip the meat from the bone using latex gloves. We serve this with some giant Conchiglie shells, perfectly suited for capturing pockets of this deliciously unctuous Ragu. Garnish with grated Parmesan.

Ingredients

Tools

Method

  1. Add the ingredients into a large bowl and mix until coated
  2. Add oil into the appliance bowl
  3. Heat - 1 minute, 180ºC, speed off
  4. Transfer some of the seasoned meat from the large bowl into the appliance bowl
  5. Cook in batches until browned – 4 minutes, 180ºC, speed off
  6. Using tongs or slotted spoon, carefully flip the meat halfway through
  7. Transfer the browned meat into the heatproof bowl and set aside
  8. Repeat the same cooking process with the remaining meat
  9. Now make the sauce
  10. Fit the Stir Tool
  11. Add the ingredients into the appliance bowl
  12. Cook until translucent - 3 minutes, 120ºC, speed Stir 3
  13. Remove the Stir Tool
  14. Strip the meat off the bone, discard the fat and bone
  15. Add the ingredients into the appliance bowl, season to taste and fit the splashguard
  16. Transfer the browned meat back into the appliance bowl
  17. Cook until reduced - 3 hours 30 minutes, 102ºC, speed off
  18. Serve

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