tag:blogger.com,1999:blog-7173052990851751381.post640226985665963875..comments2024-03-27T07:08:12.012-04:00Comments on Food Wishes Video Recipes: Oxtail Ragu – Worth the WaitChef Johnhttp://www.blogger.com/profile/15030125427840815038noreply@blogger.comBlogger31125tag:blogger.com,1999:blog-7173052990851751381.post-69351414543677722942019-04-18T01:27:17.890-04:002019-04-18T01:27:17.890-04:00I made this yesterday and we ate it tonight. The o...I made this yesterday and we ate it tonight. The oxtails were very tender, but a bit bland. The sauce turned out delicious, and went well with rigatoni. I didn’t think the sauce and the oxtails complemented one another very well, though. It was good, but next time I make oxtails, I’ll do a different recipe. Maybe Jamaican oxtails with rice and peas. Anonymoushttps://www.blogger.com/profile/13403764365074514608noreply@blogger.comtag:blogger.com,1999:blog-7173052990851751381.post-50913028999367350522018-09-02T19:57:53.547-04:002018-09-02T19:57:53.547-04:00Was doing this last minute so I substituted some p...Was doing this last minute so I substituted some pork ribs for oxtail to speed up the process and I think I'm in love! Came out amazing thanks as always Chef.Anonymoushttps://www.blogger.com/profile/08646470923242003981noreply@blogger.comtag:blogger.com,1999:blog-7173052990851751381.post-71995462344153977592016-10-14T19:15:42.782-04:002016-10-14T19:15:42.782-04:00Chef John, you are a genius. But you knew that.
I...Chef John, you are a genius. But you knew that.<br /><br />I made oxtail ragu, with my only substitution being some vinegary red wine rather than sherry vinegar (it's what I had), and after many days of eating it and pondering, I am convinced that this is the most incredible beef I have ever had, and I've had some very good beef.<br /><br />Thank you for a great recipe, which now spurs me to use as many of your recipes (and more importantly, techniques) as I can.Xaos_Bobhttps://www.blogger.com/profile/06805075284711476827noreply@blogger.comtag:blogger.com,1999:blog-7173052990851751381.post-40066367825059569032016-08-09T20:40:16.597-04:002016-08-09T20:40:16.597-04:00Hey Guys! Chef John much luv I'm a huge fan! ...Hey Guys! Chef John much luv I'm a huge fan! <br /><br />I have done this recipe twice with a pressure cooker and once broiled and braised.<br /><br />The pressure cooker delivers almost equivalent tenderness after about 40 minutes for a full pot. I followed the first step to brown them then put all of the ingredients in the pressure cooker. Turn it off at 40 and finish the sauce as per Chef John. You won't be disappointed and a total cooking time of about 2 hours!!! Bon appetite and thanks again CJ!!!!!!!Anonymoushttps://www.blogger.com/profile/11855795559872638686noreply@blogger.comtag:blogger.com,1999:blog-7173052990851751381.post-87997692479306719492016-03-21T01:03:35.971-04:002016-03-21T01:03:35.971-04:00I made this, came out great. Took 11 hours for th...I made this, came out great. Took 11 hours for the meat to be falling off the bone tender. But once it is, it's extremely good. And it flavors the sauce quite a bit. Has a partial stew like flavor.Anonymoushttps://www.blogger.com/profile/05808568836384506625noreply@blogger.comtag:blogger.com,1999:blog-7173052990851751381.post-50484941467784117802016-03-06T16:07:19.720-05:002016-03-06T16:07:19.720-05:00Just reporting another success, this oxtail ragu t...Just reporting another success, this oxtail ragu turned out wonderfully.beemohttps://www.blogger.com/profile/18332482066910338995noreply@blogger.comtag:blogger.com,1999:blog-7173052990851751381.post-73984656835492091762016-03-05T21:11:06.690-05:002016-03-05T21:11:06.690-05:00This will be obvious to experienced cooks, but dur...This will be obvious to experienced cooks, but during the long simmering phase of Oxtail Ragu, covered or uncovered? Chef John doesn't say.beemohttps://www.blogger.com/profile/18332482066910338995noreply@blogger.comtag:blogger.com,1999:blog-7173052990851751381.post-52945433014067024552016-03-03T12:18:16.420-05:002016-03-03T12:18:16.420-05:00Hello,
You have a wonderful style of instruction...Hello, <br /><br />You have a wonderful style of instruction...well done. Unfortunately, I'm more into vegetarian/health food. Hopefully, you will steer your efforts in that direction some day...in the meanwhile, I'll continue to scour your vast collection for something that seems acceptable to me. I looked, but couldn't find a biscotti recipe of yours. It's hard to believe you haven't done biscotti yet...I'd sure be interested in that...an occasional biscotti is about as much sin as I can handle these days.Charley Burfordhttps://www.blogger.com/profile/10930661860328144919noreply@blogger.comtag:blogger.com,1999:blog-7173052990851751381.post-75824740901634669692016-03-01T15:24:07.680-05:002016-03-01T15:24:07.680-05:00I made this dish on Sunday. The house smelled wond...I made this dish on Sunday. The house smelled wonderful and the taste was delicious. After browning these in the oven, per the recipe, I simmered mine on the stove top for about 4.5 hours. The meat was incredibly tender.<br /><br />Anonymoushttps://www.blogger.com/profile/10736967887812854758noreply@blogger.comtag:blogger.com,1999:blog-7173052990851751381.post-8441116083080739282016-02-29T22:26:20.115-05:002016-02-29T22:26:20.115-05:00Yes Jaktar, I absolutely must try a pressure cooke...Yes Jaktar, I absolutely must try a pressure cooker, I'm shopping around for one. I think for my first try I'll just go with an old fashioned stovetop model that whistles. I'm on a big Indian cooking kick you see.<br /><br />As for oxtails, in some countries they are sold with the skin still on, and when made into oxtail soup the skin is supposedly soft and delicious. When I had the Muslim-style oxtail soup in Thailand a few years ago I suppose it had the skin on, but I didn't notice, not being very up to date with oxtail... it was sure excellent though. Too bad the government health pussies all over North America won't let anyone sell oxtails with the skin on.beemohttps://www.blogger.com/profile/18332482066910338995noreply@blogger.comtag:blogger.com,1999:blog-7173052990851751381.post-24296751192754415362016-02-29T04:27:41.569-05:002016-02-29T04:27:41.569-05:00Lets hear it for the pressure cooker. A great way ...Lets hear it for the pressure cooker. A great way to cook daubes, stews and ragus etc. Super quick and succulent results.Jaktar99https://www.blogger.com/profile/08136053697346670100noreply@blogger.comtag:blogger.com,1999:blog-7173052990851751381.post-29661589756292469582016-02-25T17:54:50.361-05:002016-02-25T17:54:50.361-05:00If youre talking canned tomatoes Id use whole San ...If youre talking canned tomatoes Id use whole San Marzanos and hand grind them if you dont have a food mill. I guess if you have real good fresh tomatoes then that would be the way to go. Ive actually never made fresh sauce...I always use the canned San Marzanos.arwivhttps://www.blogger.com/profile/17937211605567020887noreply@blogger.comtag:blogger.com,1999:blog-7173052990851751381.post-40876343378530286282016-02-25T15:47:38.678-05:002016-02-25T15:47:38.678-05:00Jared - I used canned tomatoes which I pureed in a...Jared - I used canned tomatoes which I pureed in a blender and used as my "sauce". I was aiming for a basic Marcella Hazan-style sauce, and added a bit of butter, salt, pepper, and dry herbs (because that's what I had). Turned out great.Anonymoushttps://www.blogger.com/profile/09896664293982015838noreply@blogger.comtag:blogger.com,1999:blog-7173052990851751381.post-78223861882073943092016-02-25T09:55:31.421-05:002016-02-25T09:55:31.421-05:00Can I just puree whole plum tomatoes?Can I just puree whole plum tomatoes?Anonymoushttps://www.blogger.com/profile/15727276217967556028noreply@blogger.comtag:blogger.com,1999:blog-7173052990851751381.post-7107194205917948492016-02-23T22:54:43.146-05:002016-02-23T22:54:43.146-05:00This comment has been removed by the author.Anonymoushttps://www.blogger.com/profile/06255357711251794566noreply@blogger.comtag:blogger.com,1999:blog-7173052990851751381.post-84522768364336018772016-02-23T22:54:05.054-05:002016-02-23T22:54:05.054-05:00We always make this dish here in Brasil but we do ...We always make this dish here in Brasil but we do use pressure cook.. it takes around 1 hour to cook as in the video :) we love rabada!! and we usually serves with watercress and potatos and sometimes with pirao (the oxtail stock thickened with manioc flour)<br /><br /> Anonymoushttps://www.blogger.com/profile/06255357711251794566noreply@blogger.comtag:blogger.com,1999:blog-7173052990851751381.post-59001294436649009322016-02-23T20:30:19.205-05:002016-02-23T20:30:19.205-05:00Nothing better than slow braised ox-tails in a goo...Nothing better than slow braised ox-tails in a good sauce. My only suggestion is if you are going to go with a jarred sauce go for a high quality one like Rao's. This meat is too good to mess up with a cheap jarred sauce.arwivhttps://www.blogger.com/profile/17937211605567020887noreply@blogger.comtag:blogger.com,1999:blog-7173052990851751381.post-73704155449385324892016-02-23T19:27:02.165-05:002016-02-23T19:27:02.165-05:00You just didn't want to wash another pot, am I...You just didn't want to wash another pot, am I right?Chris K.https://www.blogger.com/profile/12297446657314042486noreply@blogger.comtag:blogger.com,1999:blog-7173052990851751381.post-70177624331948413992016-02-23T12:42:11.371-05:002016-02-23T12:42:11.371-05:00My dad is Irish and, growing up, he made a great o...My dad is Irish and, growing up, he made a great oxtail stew for us on chilly weekends. My mom is Italian, and, to this day, we have her "Sunday gravy" when we're all together. This, Chef John, seems like a perfect recipe, and I feel a bit dumb not having thought of it myself. Thank you.Anonymoushttps://www.blogger.com/profile/09665535988659926185noreply@blogger.comtag:blogger.com,1999:blog-7173052990851751381.post-32522429879686895332016-02-22T08:20:30.421-05:002016-02-22T08:20:30.421-05:00I missed this when it was first posted, but I had ...I missed this when it was first posted, but I had decided I wanted to make a "Sunday sauce" for dinner this weekend. Remembering your "neck sauce" post from a while back, I used that as inspiration. My grocer didn't have any beef bones, so I used a boneless short ribs from my freezer. The technique was essentially what you suggest here -- roast for about an hour, then transfer to the stove top, add tomato sauce, and simmer until the beef is super-tender (about 3 hours for me). I pulled the beef with a set of forks before serving over creamy polenta. Turned out great!Anonymoushttps://www.blogger.com/profile/09896664293982015838noreply@blogger.comtag:blogger.com,1999:blog-7173052990851751381.post-69376565289627603152016-02-21T11:15:39.104-05:002016-02-21T11:15:39.104-05:00Amazing recipe! I used 2 1/2 pounds of the oxtail,...Amazing recipe! I used 2 1/2 pounds of the oxtail, along with beef shank, taken off the bone. I added some veal stock to give it some richness! A very nice recipe Chef John!Chef Breauxhttps://www.blogger.com/profile/03004273691872930566noreply@blogger.comtag:blogger.com,1999:blog-7173052990851751381.post-41994022900503145892016-02-21T00:47:35.099-05:002016-02-21T00:47:35.099-05:00Dear CJ, you mentioned somewhere that you are &quo...Dear CJ, you mentioned somewhere that you are "not a pressure cooker guy." I've never tried one myself but they pop up in so many Indian cooking videos that I'm very curious. Could you make a few quick comments in a video soon, if appropriate?beemohttps://www.blogger.com/profile/18332482066910338995noreply@blogger.comtag:blogger.com,1999:blog-7173052990851751381.post-37040133645809224742016-02-20T13:36:44.395-05:002016-02-20T13:36:44.395-05:00I split half a side of beef with another of my fri...I split half a side of beef with another of my friends. I take the tongue he takes the tail. On the next side I will purpose a change and pray his wife knows nothing about Chef John.Kennapop3https://www.blogger.com/profile/09372677566578557197noreply@blogger.comtag:blogger.com,1999:blog-7173052990851751381.post-84556963001118116012016-02-20T09:38:11.794-05:002016-02-20T09:38:11.794-05:00Thanks again for another great inspiration Chef Jo...Thanks again for another great inspiration Chef John<br /><br />Looks like we have the same tee shirt (mine was for rabbit) the only way too braise in an oven is in a cast-iron pot.<br /><br />May I suggest the addition of a light rub of Vietnamese spice Bo Kho before browning, and rice wine for a heavenly experience.<br /><br />I do Enjoy your blog for over six years now Anonymoushttps://www.blogger.com/profile/04443691093599968737noreply@blogger.comtag:blogger.com,1999:blog-7173052990851751381.post-66213144064352898642016-02-20T00:57:17.166-05:002016-02-20T00:57:17.166-05:00You are the Mr Magoo of your ragu. =)You are the Mr Magoo of your ragu. =)Anonymoushttps://www.blogger.com/profile/05578722585404860757noreply@blogger.com