OXTAIL PASTA RECIPES

OXTAIL PASTA - FOOD LOVER'S MARKET

Oxtail Pasta - Food Lover's Market image

While cooking your Sunday lunch it’s a great idea to make some extra oxtail stew to enjoy with pasta; or use your leftovers to make this hearty dish.

Provided by Jadine Thomas

Categories Beef Pasta Soups and Stews Soups, Stews & Potjies

Prep Time 30

Number Of Ingredients 1

Ingredients

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Steps:

text
Pre heat the oven to 180°C.
Heat a large oven-proof pot over medium heat with a splash of oil.
Dust the oxtail pieces in the seasoned flour and shake off the excess flour.
Brown the oxtail pieces in batches on all sides, then remove from the pot and set aside until needed.
Fry the onions, celery and carrots for about 10 minutes until lightly browned and fragrant, then add the garlic and fry for another 2-3 minutes.
Add the smoked paprika and tomato paste – cook for a minute or two while stirring, to ensure you cook it out properly to avoid a metallic or bitter taste.
Add the tinned tomatoes, fresh cherry tomatoes, beef stock and whole sprigs of rosemary.
Cook the sauce for about 10 minutes before adding back the browned oxtail.
Close the lid and place in the oven to gently simmer the stew for about 3½ hours.
Remember to check on the stew every 30 minutes and add more stock or water if it looks like it is cooking dry.
Remove from the oven and allow to cool. Pull all meat off the bones. Remember that you can reserve and use the bones to make an amazing home-made beef stock.
Place the meat back into the sauce and adjust consistency according to your taste. Mix the meaty sauce with your cooked fusilli pasta and garnish with fresh parsley.
False

OXTAIL RAGU WITH PAPPARDELLE PASTA RECIPE | GOOD FOOD

Oxtail ragu with pappardelle pasta Recipe | Good Food image

Oxtail makes a lovely, thick and meaty sauce for this pasta dish - perfect for a chilly evening. Alternatively, serve the ragu with fresh gnocchi; it's also delicious in winter on cheesy, creamy polenta.

Provided by Neil Perry

Categories Main-course

Total Time 2 hours

Yield SERVES 4

Number Of Ingredients 14

Ingredients

60g unsalted butter
60ml olive oil
1kg oxtail, cut by your butcher into 5cm chunks
2 rashers bacon, finely chopped
1 celery stalk, finely diced
1 carrot, peeled and finely diced
1 small brown onion, finely diced
3 cloves garlic, finely chopped
sea salt and freshly ground pepper
500ml full-bodied red wine
2 x 400g cans Italian tomatoes, chopped, juice reserved
1 cup chicken stock
400g dried pappardelle
parmesan, to serve

Steps:

Heat a large heavy-based saucepan over medium heat and add the butter and olive oil. When melted, add the oxtail pieces, bacon, celery, carrot, onion, garlic and a little sea salt. Stir over a low heat for 15 minutes until the meat is lightly browned. Increase the heat, add the red wine and simmer for about 10 minutes or until reduced by half.

Stir in the tomatoes, the tomato juice and chicken stock, and simmer, covered, for about 2 hours, or until the oxtail is completely tender. Remove the oxtail and when it has cooled sufficiently pull the meat off, discarding the bones. Place the meat back in the sauce. Check the seasoning and add a grind of pepper.

Cook the pasta in a large saucepan of boiling salted water for about 8 minutes or until al dente. Drain and combine with the oxtail ragù. Gently toss together.

Using a pair of tongs, divide the pasta among four bowls. Spoon over the remaining sauce and sprinkle with freshly grated parmesan.

SOMETHING TO DRINK

Barbera d'Alba

The varietal of Barbera offers hints of raspberry and maraschino cherry with a nice touch of spice and floral notes. The 2011 Pio Cesare ($29) is a medium-bodied red with a lovely rounded tannin - a classic match with ragu and pappardelle pasta.

Photography by William Meppem. Styling by Hannah Meppem. Food preparation by Nick Banbury.

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