Oxtail Ragu

Ingredients:

Method:

Preheat oven to 220 ℃ / 425 ℉.
In a bowl, add Oxtail. Add Salt. And Pepper, toss to mix. Add Oil, toss to mix.
On a baking sheet place parchment paper. Place rack over parchment paper, then place Oxtail on a rack, place in oven for 60 minutes. Place Oxtail in a bowl, along with the drippings, set aside.
In a pressure cooker add Marinara Sauce, Sherry Vinegar, Chili, Garlic, Chicken Stock, Thyme, Rosemary, and Salt. Mix well.
Add Oxtail to pressure cooker.
Top up with Chicken Stock, until Ox Tail is completely covered.
Pressure cook for 2 hours.
Remove Oxtail from Sauce, strip meat from bones, discard the bones. Add Beef back into Sauce. Add Parmesan to Sauce, mix until Cheese melted into Sauce.
Roux:
- In a small fry pan on medium heat, add Butter. Allow Butter to melt, and sauté for 2 minutes. Add Flour, stir continuously for 3 minutes.
Add Roux to Sauce, mix well.
Should be enough Sauce and meat for 1 Kg of Pasta.