Braised Pure Black Oxtail Ragu

Ben Milbourne, Tasmanian born-and-bred Celebrity Chef, is surrounded by an appreciation of the care and dedication that that is involved in creating world class local produce and wine, and because of this Clover Hill is often his choice for the perfect pairing.

Clover Hill Cellar Door encapsulates the region’s natural beauty and refined balance in the Pipers River Region, open daily 10am - 4:30pm.

Braised Pure Black Oxtail Ragu


  • 25g Ashgrove butter
  • 3 carrots, roughly chopped
  • ½ bunch parsley
  • 3 celery stalks
  • 1 head of garlic, cut through the middle
  • 1 brown onion, cut into quarters
  • 1 tbsp peppercorns
  • 3 star anise
  • 4 bay leaves
  • 3-4 thyme sprigs
  • 1kg Pure Black Oxtail, trimmed
  • 350ml Idiom Pinot Noir
  • 200g Barilla Fusilli
  • 400g Barilla red wine and garlic pasta sauce

To serve

  • 50g pecorino
  • Fresh pea sprouts



Preheat oven to 160°C.

Step 1 Into a large roasting pan add butter, carrot, parsley, celery, garlic, onion, peppercorns, star anise, bay leaves and thyme. Saute for 5 to 10 minutes, or until it starts to brown. Add oxtail and wine, place in the oven to cook for 3 hours or until meat is tender and falling off the bone.

Step 2 Drain remaining stock for the roasting pan and add to a pot, bring to the boil. Add fusilli pasta and boil for 6-8 minutes, drain stock from the pot (leaving 1-2 tbsp of pasta water in the bottom). Add oxtail meat and pasta sauce, simmer for 4 to 6 minutes or until the sauce is warm.

Serve with freshly grated pecorino and garnish with pea sprouts.

Braised Pure Black Oxtail Ragu Bottle Shot


Crimson in colour with a fine clarity, the wine offers bright aromas of strawberry and cream, red cherries and a hint of smoky oak. The medium bodied wine carries these aromas into the palate with flavours of dark forest fruits and sweet spices, all of which linger in a flavour driven finish with a traditional savouriness.

Available to Club Prestige Members or purchase at the Clover Hill Cellar Door