OXTAIL RAGU RECIPES

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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

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.

OXTAIL RAGÙ WITH SEMOLINA GNOCCHI RECIPE | BON APPÉTIT



Oxtail Ragù with Semolina Gnocchi Recipe | Bon Appétit image

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

5 pounds oxtails, cut crosswise into pieces
¼ cup all-purpose flour
2 teaspoons freshly ground black pepper
2 tablespoons Diamond Crystal or 1 tablespoon Morton kosher salt, plus more
2 tablespoons olive oil
1 large onion, chopped
2 large carrots, peeled, chopped
2 celery stalks, chopped
1 head of garlic, cloves separated, smashed
4 sprigs rosemary
1 750-ml bottle red wine
1 15-ounce can crushed tomatoes
¼ cup red wine vinegar or Sherry vinegar
1 tablespoon honey
3 cups whole milk
2 tablespoons unsalted butter
Kosher salt
1 cup fine-grind semolina flour
1 cup finely grated Parmesan, plus more for serving
1 large egg yolk
2 tablespoons olive oil
¼ cup finely chopped parsley

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.

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