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Posted on February 16, 2017 There have been 0 comments

'Treat don't Cheat' Beef and Oxtail Ragu

It’s been so cold this week, all we want is some hearty, comforting food to keep us cosy, and this beef and oxtail ragù recipe ticks all the boxes. The rich sauce makes it a great winter warmer and serving it with spiralized sweet potato makes it the perfect guilt-free comfort food!

beef ragu with spiralized sweet potato

Beef and Oxtail Ragù with Spiralized Sweet Potato


beef dripping, for cooking

600 g/21 oz. oxtail (on the bone)

600 g/21 oz. beef short rib arrowroot, to coat

3 smoked garlic cloves, finely chopped

2 carrots, finely diced

1 large white onion, finely diced

2 celery stalks/ribs, finely diced

2 fresh rosemary sprigs

2 bay leaves

400 ml/1 ¾ cups chicken stock (or water)

11/2 teaspoons wholegrain mustard

3 tablespoons good-quality balsamic vinegar

225 g/8 oz. baby plum tomatoes

salt and black pepper, to season

to serve

2–3 large sweet potatoes

chopped fresh parsley

mixed green salad



Set a large casserole dish over medium heat and add 1–2 tablespoons of beef dripping. Coat the meat in arrowroot and sprinkle with salt and pepper. Add the meat to the dish – any fatty bits need to take priority on the heat. Once the meat is coloured and sealed, remove from the pan.

Put all the vegetables and herbs except the tomatoes in the dish and sauté for a few minutes. Return the meat to the pan, stir everything together, add the stock, mustard and balsamic, and cover with a lid. Simmer for 40 minutes.

Remove the lid and stir everything together. Cover the dish with baking parchment, and simmer over low–medium heat for another 1–2 hours, stirring occasionally. If the ragù sauce is reducing too much, add a little water and put the lid over the baking parchment.

Add the tomatoes for the last 30–40 minutes.

The meat should fall apart and fall off the bone; the sauce should be reduced and thickened. Remove the bones from the dish and keep warm.

Spiralize the sweet potato. Set a frying pan/skillet over medium heat and sauté the sweet potato with a little water for a few minutes until softened.

Serve the sweet potato with the ragù, sprinkled with chopped fresh parsley, and a side salad.


This recipe is from Perfectly Paleo by Rosa Rigby, available from Amazon UK and Amazon US, as well as other retailers and bookstores.

Perfectly Paleo by Rosa Rigby




This post was posted in Featured, Featured, News, News, Recipes, Recipes, UK, What's new, What's new and was tagged with winter warmer, savoury, recipe for the weekend, paleo, healthy