Local 'ox' Tail Sugo Recipe

Sear and Brown the Oxtail

In a large pot, heat olive oil over medium-high heat. Add the oxtail pieces and sear until browned on all sides. Remove and set aside.

Sauté Vegetables

In the same pot, add onion, carrot, celery, and garlic. Sauté until softened, about 5-7 minutes.

Deglaze and Simmer

Pour in the red wine and scrape the bottom of the pot to deglaze. Add the beef broth, crushed tomatoes, bay leaves, thyme, salt, and pepper. Return the oxtail to the pot.

Cook Slowly

Bring to a boil, then reduce heat and simmer covered for about 3 hours, or until the oxtail is tender and falling off the bone.

Shred the Meat

Remove the oxtail, shred the meat from the bones, and return the meat to the sauce. Discard the bones and bay leaves.

Preheat Oven

Preheat your oven to 350°F (175°C).

Blend Ingredients

In a bowl, mix together the white cheddar cheese, milk, heavy cream, eggs, salt, and pepper until smooth.

Bake

Pour the mixture into a greased baking dish and bake for about 30-35 minutes, or until set and lightly golden on top.

Sauté Mushrooms and Shallots

In a skillet, melt butter over medium heat. Add shallots and sauté until translucent. Add the wild mushrooms and thyme, cooking until the mushrooms are tender.

Add Broth and Reduce

Pour in the beef broth and bring to a simmer. Cook until reduced by half, then season with salt and pepper.