Dish: Spiced Mediterranean Ragu
2 ea oxtail
1 lb lamb stew meat
1 lb beef stew meat
½ onions, diced
2 ea garlic cloves, minced
1 tbsp ras al hanout
1 medium can crushed tomatoes
6-7 threads saffron
¼ piece fresh ginger
¼ lb chorizo, ground
Grab a pressure cooker and medium sized pot. Place the cooler on the stove on medium heat. Season the oxtail, lamb and beef w/salt and pepper. Get a good sear on all sides, then add chicken stock and red wine, put lid on and follow pressure cooker instructions.
With the medium sized pt on medium heat add a little bit of olive oil. Fine dice the onions and minced garlic and add to the pot. Allow to sweat for a few minutes (remember no color!). Next add minced ginger and sweat for a couple minutes. Now add the ras al hanout, stir well and cook for a couple minutes. Next add the crushed tomatoes but just some of the liquid for the tomatoes. Allow to simmer for 20-25 minutes.
Take the chorizo and add to the ragu and cook through, which should take 7-8 minutes. Turn down the heat.
Following the pressure cooker instructions, release the pressure, remove all the meat, which should be quite tender. Break up the pieces, with tongs add the meat to the ragu, plus 6-7 threads of saffron. Simmer for a few minutes. Serve with pasta or couscous.