Wild Meat Smoked Oxtail Ragu
Serves 6 | Glasseye Creek Wild Meat Sauce
Ingredients
- 1.8 kg oxtail pieces
- 1 onion, diced
- 2 carrots, chopped
- 2 garlic cloves
- 1 can (400 g) tomatoes
- 1 cup beef stock
- ½ cup Wild Meat Sauce
- To serve: pappardelle or mash
Method
1. Season oxtail and smoke at 120°C for 2½ hours.
2. Move to a covered tray with onion, carrots, garlic, tomatoes and stock. Cook at 140°C for 3–4 hours until meat slips from the bone. Discard bones and shred meat.
3. Stir in Wild Meat Sauce, reduce to a rich ragu and serve over pappardelle or mash.
Sauces in this recipe
Get the good stuff for your next cook-up.
Wild Meat Sauce
$13.95 NZD
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