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Oxtail Cream Ragu Over Fettuccine Pasta

Oxtail Cream Ragu Over Fettuccine Pasta

Oxtail Cream Ragu Over Fettuccine Pasta

Main Course



1 ½  Kilo Oxtail (medium sized pieces)

1 cup oxtail broth

1/3 Cup Fresh Pineapple Juice 

¼ Cup McCormick Prepared Mustard 

½ Tsp McCormick Curry Powder 

1 Cup Cream

125gram Plain Yogurt

1 Tsp McCormick Rosemary Leaves Whole 

1 Tsp McCormick Thyme Leaves Whole

3 Tbsp butter

2 Whole White Onions Sliced into Chunks

McCormick Iodized Salt & McCormick Black Pepper Ground to taste 

1 Can Button Mushrooms


  1. In pressure cooker cook oxtail in 6 cups water. Add rosemary, curry ,salt pepper to taste and cook for about 45minutes or until meat is fall off the bone tender.
  2. Once tender, take out the meat and set aside the oxtail broth.
  3. In a big sauté pan, heat the butter and cook the white onions and thyme leaves whole, and button mushrooms.
  4. Once onions add the oxtail, cream, yogurt, mustard, pineapple juice, and 2 cups oxtail broth, let simmer for about 15 minutes or until sauce thickens. Once cooked, pour over a bed of fettuccine and serve.
Serving Tip: You can garnish with chopped parsley and more parmesan cheese.