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Braised Ox Tail Harissa Ragu with Tahini Yoghurt

Braised Ox Tail Harissa Ragu with Tahini Yoghurt – Recipe

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Ingredients per serve

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What you need

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Preparation

  1. What you need

    • Select the number of serves you require for this recipe, and the quantity of ingredients will be automatically adjusted accordingly.  

  2. Oxtail Ragu

    • Heat half of the oil a large heavy-based pan over medium high heat.
    • Pat the oxtail dry with paper towel and season well with salt and pepper.
    • Add the oxtail to the pan in a single layer, in batches if necessary, and brown on both sides and set aside.
    • Add remaining oil to the same pan and add the onion, carrots and celery. Stir until softened and slightly caramelised, about 6 minutes, then stir through the harissa paste.
    • Continue to cook, stirring, for a few more minutes then add the red wine. Bring to a boil and then reduce to a simmer, stirring occasionally, for around 5 minutes or until reduced by half.
    • Add KNORR Beef Booster and water (600ml per 10 serves), KNORR Italiana Pronto Napoli, thyme leaves and bay leaves.
    • Add the browned oxtail back into the sauce, season to taste and transfer to a gastronorm, cover with foil and place into the oven at 160˚C for 2–2 ½ hours or until the meat is falling away from the bone. Remove from the oven and remove the bones from the meat. Shred the meat with two forks and stir back through the sauce.
    • If a thicker sauce is preferred, reduce on the stove over low-to-medium heat or by making a cornflour slurry (optional).

  3. Tahini Yoghurt

    • In a medium sized bowl, combine tahini, garlic, cumin and KNORR Thai Lime Powder. Whisk well to combine. Set aside, covered, in the fridge for flavours to develop until oxtail is ready.

  4. To Assemble and Serve

    • Plate up the pasta and top with oxtail ragu.
    • Garnish with micro herbs and serve with sourdough and salad on the side.  
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