How To Make, Freeze And Serve Braised Oxtail Ragu

June 6, 2025 Master Canner

Let’s be honest: most freezer meals are a little… uninspired. You know the ones—bland stews, mystery casseroles, a bag of something that looked like it had promise but now just tastes like disappointment and regret. This Italian oxtail ragu is not that kind of freezer meal.

Regarding the “Italian” – to be clear, we’re not claiming Nonna’s secret recipe. Still, this rich, make-ahead, freezer-friendly version comes close. Our braised oxtail ragu tastes like you spent hours fussing over a stovetop, just like a true Italian nonna would, even though you mostly shoved everything into a Dutch oven and walked away like a boss. It’s rich with double-smoked bacon, soft-simmered aromatics, and a hint of unsweetened cocoa. It is also dead-easy to portion and freeze, so in the future, you can enjoy a meal fit for a king while barely lifting a pot.

Simply put, if you’ve ever dreamed of having a restaurant-quality pasta sauce in the freezer that can turn any pasta into a five-star moment on a whim, this oxtail ragu recipe is for you!

What Is Oxtail, Anyway?

Despite the name, oxtail doesn’t come from an ox. Once upon a time, it came specifically from oxen, but now it just means tail meat from regular beef cattle. So, no, it is not pork, despite what some people on the internet may want you to believe.

It might sound unusual, but oxtail has been used in traditional cooking for hundreds of years because it’s packed with flavor. Oxtail is full of bones, meat, and connective tissue, which makes it perfect for slow-cooking. When you cook it low and slow, all that tough stuff breaks down into silky, tender meat and rich, thick sauce.

It also happens to be one of the most freezer-friendly cuts out there. Thanks to all that collagen and fat, it reheats beautifully and actually gets better after a chill. So if you’re investing time in a make-ahead ragu, oxtail is the cut you want.

The Low-Maintenance Magic of Braising

If you’re new to braising, this oxtail ragu recipe is the perfect introduction. Braising is frequently referred to as low and slow approach because it is characterized by slow cooking at low temperatures. This technique is commonly used for tougher cuts of meat. The cooking, as a rule, is done in the oven.

We like to refer to braising as set-it-and-forget-it kind of a cooking method. Once you assemble all the recipe ingredients in the pot and put it in the oven, your job is basically done. You can go do laundry, take a nap, solve a puzzle, or ignore your inbox for four hours. It’s a hands-off miracle that just happens to make your kitchen smell incredible.

Remember, oxtail does its best work when ignored for hours!

Tips For Success

To make a rich, fall-apart tender ragu that freezes like a dream, follow these tried-and-true recipe tips:

Suitable Temperature For Braising

Braising is typically done at low temperatures to ensure slow and gentle cooking, allowing tough cuts of meat to become tender. The ideal temperature range for braising is generally between 200°F to 280°F (93°C to 138°C) depending on the type of the protein you are planning to braise. In our case, the oven was set to 280°F. If you wish, you can set your oven to a lower temperature, but the process for a meat to get to the fork-tender, fall-off-the-bone stage will take a much longer time.

Let the Oxtail Ragu Sit Overnight

Letting a ragu sit overnight is a technique often recommended in cooking. This technique applies to various slow-cooked sauces, stews, and braises, including oxtail ragu. There are several reasons why allowing the ragu to rest overnight is beneficial:

Flavor Development: Allowing the ragu to sit allows the flavors to meld and develop more fully
Fat separation: Pop it in the fridge and the fat rises to the top. You can skim it off easily if you want a lighter sauce.

Freezer readiness

Freeze in portions that make sense for your lifestyle—a full family batch or single servings for solo dinners

Label clearly with the date and contents (no one remembers what’s in that mystery container three weeks from now).

To avoid crystal, never freeze warm oxtail ragu!

Defrosting And Reheating Oxtail Ragu

When you’re ready to use it, thaw the oxtail ragu overnight in the fridge. The next day, reheat it gently on the stove, then toss with freshly cooked pasta. Because the ragu thickens as it chills, add a splash of water or broth while warming it up to loosen the sauce.

How to Use Oxtail Ragu

Sure, tossing this over pappardelle or tagliatelle is the classic move—and it’s a good one. But our braised oxtail ragu is versatile. So, once you’ve got it frozen in handy portions, the possibilities go way beyond pasta. Here are a few ways we use it:

1. Lasagna Layer: First up, lasagna. Skip your usual meat sauce and use oxtail ragu in lasagna instead. It adds rich flavor and makes it taste like something from a fancy restaurant.

2. Next level polenta: In Italy – especially in Rome – oxtail ragu is often served over soft polenta instead of pasta. Unsurprisingly, our most favorite way to serve oxtail ragu is over a warm, cheesy polenta. It’s rich, comforting, and tastes like you’re eating in a cozy Italian kitchen.

3. Rustic Pie or Shepherd’s Pie Hybrid: Use the oxtail ragu as a savory meat base and top it with mashed potatoes or pastry dough. Just top it with mashed potatoes or pie dough and bake until golden and bubbling.

4. Gnocchi’s Best Friend: Toss the ragu with pillowy potato gnocchi. If you’re feeling over the top, crisp the gnocchi in a skillet first for texture.

5. Savory Toast or Crostini: Last but not least, turn your braised oxtail ragu it into a bold appetizer or lazy dinner. Simply spoon warm oxtail ragu onto toasted sourdough. Top with Parm, grill until bubbly, and enjoy every bite.

How to Make Braised Oxtail Ragu – Step by Step

seared oxtails set aside till aromatics are fully cooked — braised oxtail ragu recipe ingredients

Braised Oxtail Ragu

This slow-braised oxtail ragu is rich, hearty, and loaded with flavor from double-smoked bacon, a classic trio of onion, celery and carrots, warm spices and touch of cocoa. It’s the ultimate make-ahead, freezer-friendly sauce that turns any pasta night into something special with zero stress.

Prep Time: 10

Cook Time: 30

Idle Cook: 4

Ingredients

2 ½ pounds oxtails, trimmed of excess fat - 1.13 kg
1/3 cup double smoked bacon, diced - 50 g.
3 cups yellow onion - finely chopped
2 cups carrots - peeled and diced
1 cup celery stalks - diced
1 ½ cup red wine (such as Chianti) - 240 ml
1 can tomatoes - diced, 28 oz/800 g
2 bay leaves
4 sprigs thyme
3 cloves
1 tbsp. unsweetened cocoa

Servings: 10

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Instructions

Browning and Building the Base:

Season and Sear the Oxtails: Generously season the oxtails with salt and black pepper. In a large Dutch oven or oven-safe pot, heat olive oil over medium-high. Brown the oxtails on all sides until golden. Remove and set aside.
Work in Batches if Needed: If your pot isn’t big enough, brown the oxtails in batches—don’t overcrowd. Once done, drain most of the rendered fat, but leave about 1½ tablespoons in the pot.
Cook the Bacon and Vegetables: Add the bacon and cook for 2–3 minutes to render the fat. Then stir in the chopped onion, carrot, and celery. Cook until the veggies are soft and the onion is translucent, about 5–8 minutes.
Add Cocoa Powder: Sprinkle in the cocoa powder and stir well. Cook for just 1 minute to release the flavor—don’t let it burn.
Deglaze with Wine: Pour in the red wine, scraping up all the brown bits from the bottom. Let it simmer and reduce by half, 5–8 minutes.
Add the Rest: Stir in the crushed tomatoes, bay leaves, cloves, and thyme. Bring everything to a boil.

Braising the Oxtails:

Add the Oxtails and Simmer: Return the browned oxtails to the pot. Pour in enough water to mostly cover the meat. Bring to a gentle simmer.
Bake Low and Slow: Cover the pot and transfer it to a preheated oven. Braise at 300°F (150°C) for 3 to 4½ hours, or until the meat is tender and falling off the bone.
Let It Rest: Remove the pot from the oven and let it cool until safe to handle. For best flavor, refrigerate the ragu overnight and finish the sauce the next day.

Finishing the Ragu:

Skim: Skim off any excess fat from the surface. Remove the bay leaves, cloves, and thyme stems.
Shred the Oxtail Meat: Transfer the oxtails to a cutting board. Shred the meat with a fork and discard the bones.
Blend the Sauce: Puree the remaining simmering liquid with a food processor or immersion blender until smooth. This is your sauce
Bring It All Together: Add the shredded meat back into the sauce. Simmer gently for 5 minutes to heat through and blend the flavors.

Freezing the Ragu

Cool It Completely: Don’t rush it—make sure the ragu is fully cooled before freezing.
Portion It Out: Scoop the ragu into meal-sized portions—one to two cups per freezer-safe container or specialized freezer bags. If using freezer bags, lay them flat so they freeze in a nice stackable shape. If using containers, leave about ½ inch of space at the top for expansion.
Label Everything: Write the name and date clearly on each bag or container.
Your oxtail ragu will keep perfectly in the freezer for up to 3 months.

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Course Main Course | Weekday Dinner

Cuisine Italian | Mediterranean

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FAQ: Freezer Edition

Can I freeze this oxtail ragu with pasta already mixed in?

You could, but it’s better not to. Pasta tends to turn mushy in the freezer. Store the ragu and pasta separately, then combine when serving.

How long does oxtail ragu last in the freezer?

For best results, store it up to 3 months. After that, the flavor may fade a little and the texture might change, but it’ll still be safe to eat if properly stored.

What’s the best way to thaw it?

The night before, move a container from freezer to fridge. We strongly advise against using your microwave’s defrost setting or microwave in general to defrost or heat up this dish.

Do I really need a Dutch oven?

It helps, but any heavy oven-safe pot with a tight-fitting lid will do the trick. You just want something that retains heat evenly and can go from stovetop to oven.

What if I don’t have oxtail?

Unfortunately, to make an oxtail ragu you need oxtails. It is a star of the dish! There’s no substituting it.

How To Make, Freeze And Serve Braised Oxtail Ragu

What Is Oxtail, Anyway?

The Low-Maintenance Magic of Braising