OXTAIL RAGU WITH PAPPARDELLE PASTA RECIPE | GOOD FOOD
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
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.
OXTAIL RAGÙ WITH SEMOLINA GNOCCHI RECIPE | BON APPÉTIT
This recipe makes a lot of ragù, but it freezes well and is worth having around. If making the gnocchi feels like a project, serve over polenta instead.
Provided by Claire Saffitz
Yield 8 Servings
Number Of Ingredients 22
Steps:
- Toss oxtails, flour, pepper, 2 Tbsp. or 1 Tbsp. salt in a large bowl until oxtails are evenly coated. Heat oil in a large heavy pot over medium-high. Working in batches, cook oxtails in a single layer, turning occasionally, until browned all over, 15–20 minutes. Transfer oxtails to a plate as they’re done.
- Cook onion, carrots, celery, garlic, and rosemary in same pot, stirring often, until vegetables are browned around edges, 10–15 minutes. Add wine, tomatoes, vinegar, and honey, stirring and scraping up browned bits; bring to a boil. Season with several generous pinches of salt and return oxtails to pot. Pour in water just to cover oxtails; bring to a gentle simmer. Partially cover and cook, reducing heat as needed to keep at a bare simmer, until meat is falling off the bone, 3–3½ hours. Let cool; cover and chill at least 12 hours.
- Do Ahead: Ragù can be made 2 days ahead. Cover and chill, or freeze up to 4 weeks.
- Line a 13x9" baking dish with parchment paper, leaving overhang on 2 sides. Bring milk, butter, and several pinches of salt to a simmer in a large saucepan over medium. Gradually whisk in semolina and cook, whisking, until very thick and bubbling, about 3 minutes. Remove from heat; add 1 cup Parmesan and whisk until smooth. Whisk in egg yolk and scrape gnocchi mixture into prepared pan; smooth top. Cover and chill until set, at least 2 hours and up to 12 hours.
- Meanwhile, remove ragù from fridge and skim fat from surface. Warm ragù over low until heated through, then transfer oxtails to a plate. Increase heat to medium and bring braising liquid to a simmer. Cook until reduced to the consistency of gravy, 5–10 minutes. Taste and season with more salt if needed. Pick meat from bones and shred into small pieces. Return meat to ragù; discard bones. Transfer 2 cups ragù to an airtight container and save for later. Cover pot; keep remaining ragù warm over low heat.
- Turn out gnocchi mixture onto a clean surface and remove parchment paper; slice into about 1" squares.
- Heat oil in a large nonstick skillet over medium. Add half of gnocchi to skillet, arrange in a single layer, and cook, undisturbed, until browned and crisp underneath, about 3 minutes. Toss to turn and cook until other side is browned and crisp, about 2 minutes. Spoon into pot with ragù. Repeat with remaining gnocchi. Gently toss gnocchi in ragù; season with more salt if needed. Divide among bowls; top with parsley and more Parmesan.
More about "oxtail ragu recipes"
INSTANT POT OXTAIL RAGU – FROM PASTA TO PALEO
From frompastatopaleo.com
Reviews 4.2
Category Main Dish
Cuisine Italian
- If you have a slow cooker that can saute, brown oxtail as written in step one in your slow cooker. If not, prepare step 1 and step 2 in a heavy bottomed saucepan over medium heat on a stove. Add ingredients to slow cooker and cook for 6 hours on low or 4 hours on high. Check that meat is tender and continue with the final 3 steps as written above.
INSTANT POT OXTAIL RAGU - A FOOD LOVER'S KITCHEN
From afoodloverskitchen.com
Reviews 4.3
Total Time 75 minutes
Category Main Dish
Cuisine Italian
Calories 613 kcal per serving
- If it's not thick enough, turn on saute mode again and cook down until thickened.
OXTAIL STEW RECIPE | JAMIE OLIVER SOUP AND STEW RECIPES
From jamieoliver.com
Total Time 6 hours
Cuisine https://schema.org/LowLactoseDiet
Calories 523 calories per serving
- Preheat the oven to 220ºC/425ºF/gas 7. Place a large roasting tray in the oven to preheat.
- Carefully remove the hot tray from the oven, then add the oxtail. Season and drizzle over a lug of olive oil, then toss to coat and place in the hot oven for around 20 minutes, or until golden and caramelized.
- Meanwhile, trim and halve the leeks and celery lengthways, then chop into rough 2cm chunks. Peel and chop the carrots into 2cm pieces, then place into a large ovenproof casserole pan over a medium-low heat with 1 tablespoon of olive oil.
- Pick, roughly chop and add the thyme and rosemary leaves, then add the bay and cook for around 20 minutes, or until soft and sweet, stirring frequently.
- Meanwhile, remove the oxtail from the oven and set aside. Reduce the oven temperature to 170ºC/325ºF/gas 3.
- Add the cloves and flour to the veg, stirring well to combine, then pour in the tomatoes and porter (or wine, if using). Add the oxtail and any roasting juices, cover with the beef stock or 1 litre of cold water and stir well.
- Turn the heat up to high and bring to the boil, then pop the lid on and place in the hot oven for around 5 hours, or until the meat falls away from the bone, stirring every hour or so and adding a splash of water to loosen, if needed.
- Remove the pan from the oven and leave to cool for about 10 minutes. Using rubber gloves, strip the meat from the bones and return to the pan, discarding the bones.
- Add a good splash of Worcestershire sauce, season to taste and enjoy with creamy mash and seasonal steamed greens.
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