Oxtail Ragu

Ingredients

• 5 lbs. oxtails
• 1/4 cup flour
• salt and pepper
• 2 tbsp. olive oil
• 1 large onion, chopped
• 2 la
• 1/4 cup sherry vinegar
• 2 large carrots, peeled and chopped
• 2 celery stalks, chopped
• 4 garlic cloves
• 7 sprigs fresh rosemary
• 1 bottle red wine
• 1 15 ozs can crushed tomatoes
• 1/4 cup sherry wine vinegar
• 1 tbsp. honey

Instructions

1. toss oxtails, flour, salt and pepper until oxtails coated. Heat oil in la Crueset and brown in batches on all sides. Transfer oxtails to plate. Cook onions, carrots, celery, garlic and rosemary in same pot. Add remaining ingredients and bring to a boil. Correct seasoning. Add water to cover oxtails and bring to gentle simmer. Partially cover and cook 3 1/2 hours. Let cool, cover and chill at least overnight.
    
2. Remove from fridge and skim surface. Heat through. Remove oxtails and boil down until gravy consistency (10 minutes). Taste and season. Pick meat off bones and return meat to pot. Discard bones.

Additional Notes

Can serve with semolina gnocchi: Line 13x9 pan with parchment, leave overhang of 2" on the sides. Bring 3 cups milk, 2 tbsp. butter, 1 tsp salt to a boil. Whisk in 1 cup fine-grind semolina flour and cook, whisking, until very thick and bubbling (3 minutes). Remove from heat, add 1 cup parmesan and spread evenly in pan. Chill overnight. Cut gnocchi into 1" squares and brown on both sides, 3 minutes per side.