Braised Beef Ragu

Braised beef recipe is made 💯made from pantry ingredients. I used oxtail, but any beef roast will work.
That being said, this was the first time I had ever tasted oxtail…
Y’ALL! It was SO unctuous, fatty, & tender.
❓❔ I choose beef from Beaver Brook Ranch, a grass fed and finished ranch in Hope, New Jersey. One of the most common questions I get asked is if beef is healthy to eat. Here are my thoughts…
✔️Beef raised in factory farms is often fed processed grains, soy, or other foods that they would not be eating in nature if foraging on fields & grass. Therefore, this type of beef is higher in pro-inflammatory omega-6 fatty acid & lower in vitamins, minerals, & Omega3 fatty acids as compared to grass-fed & finished beef
✔️Additionally, any food choice, including beef, should be discussed with your health care practitioner because everybody has different goals & health concerns. There is no dietary plan that is one-size-fits-all… for ex some people made feel better on a keto diet vs others a plant-based diet.
✔️The other follow-up question I usu receive is, is beef a poor choice bc of the environmental impact? In fact, agriculture and beef is a very small percentage of environmental emissions AND grass-fed & finished beef (due to its high plant density on pasture) may have a positive impact on the environment. I spoke with the owners of Beaver Brook Ranch about it in a recent TV episode.🤗


  • 2-3 lbs of oxtail
  • 2 small onions, diced
  • 2- 24 oz jars of organic, peeled and crushed tomatoes
  • 2 cups waters* as needed
  • 4 cloves garlic, peeled and whole
  • 2 tsp dried basil
  • 2 tsp dried parsley
  • 2 tsp dried oregano
  • 1 tsp pink salt
  • 1 tsp black pepper
  • Pasta, rice, veggies, or quinoa on the side.
  • Cast iron dutch oven or thick bottomed stock post with oven safe lid. 


  • Preheat oven to 375 degrees F.
  • Add oxtail to cooking vessel and roast, covered, for 30 minutes until edges are brown and crusty. DO NOT add oil! The meat will release it’s natural fats and juices.
  • Add garlic, onions, spices. Replace cover and cook for additional 15 minutes.
  • Add tomatoes. If you want a looser, thinner sauce, add water. If you prefer a thicke rage, then omit. Replace cover and cook for an additional 30-40 minutes.
  • Remove the cooking vessel from the oven and carefully remove the meat from the bones of the oxtail. Mix meat into the rags.
  • TIP** Save the bones and make bone broth with them!
  • Serve over your choice of side. I pirate the rage with quinoa , YUM!

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