"Oxtail is so underrated. I think that people see oxtail as “throwaway” meat because it’s not the most desirable, considering its appearance and location. Screw that noise! This cut of meat can be so delicious if you cook it right, and it’s a great way to switch up your weekly meals."
Oxtail Pappardelle
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Braised Oxtail
ingredients
- 1 teaspoon Black Peppercorns
- 1 teaspoons ground Allspice Berries
- 1 tablespoons Kosher Salt
- 2 pounds Beef Oxtails
- 2 large sliced lengthwise Shallots
- 1 large chopped Carrot
- 2 stalks chopped Celery
- 1 tabelspoons Tomato Paste
- 4 large minced Garlic Cloves
- 1/2 bottle dry Red Wine
- 3 cups Chicken Stock
- 10 sprigs Parsley
- 2 branches Rosemary
- 1 tablespoon Rosemary
- 2 Bay Leaves
- 1/2 zested of a Lemon
- torn Celery Leaves, for garnish
Braised Oxtail
Method
Step 1
Start by grinding up the allspice berries, peppercorns and salt till corse. Rub the mixture all over the oxtails, cover with plastic wrap and rest in the refrigerator for 2 ½ to 3 hours.
Step 2
Heat a heavy bottomed pot over medium high heat and coat with canola oil. Add the oxtail to the pot and brown on all sides before removing to a plate and setting aside.
Step 3
Add the sliced shallots and cook till just translucent. Add in the carrots, celery and rosemary. Cook for an additional 5 minutes.
Step 4
Create a small well in the center of the pot and add the minced garlic. Fry for a moment before topping with a dollop of tomato paste; mix into the rest of the vegetables until a nutty flavor becomes apparent.
Step 5
Turn heat to high and allow the bottom of the pot to get searing hot before pouring the red wine. Deglaze the pan, scraping everything off the bottom and brionging to a heavy boil. Burn off the liquor by flambe making sure to move the pot around constantly till all flames have dissipated.
Step 6
Add the chicken stock, and oxtails back into the pot. Wrap the parsley twigs, rosemary twigs and bay leaves into a bouqet and add to the pot as well. Put into the oven at 325 for 3 hours or until the meaty is just tender.
Step 7
Remove the oxtail from the pot and set aside. Strain all of the remaining liquids through fine-mesh sieve twice until you have a silky liqui, free of debris. Reduce for an additional 10 minutes until thick and rich.
Step 8
Break up the meat from the oxtails and toss with the sauce and pappardelle. Garnish withe celery leaves and roasted mushrooms.
Pappardelle Pasta
ingredients
- 228 grams 00-Flour
- 6 Fresh Egg Yolks
- 1 whole Fresh Egg
- 6 grams Extra Virgin Olive Oil
- 17 Heavy Whipping Cream
- Generous Pinch of Kosher Salt
Pappardelle Pasta
Step 1
Pour your weighed out flour onto a large wooden surface and form a well in the center.
Step 2
Add the egg yolks, whole egg, olive oil, heavy whipping cream and salt into the well.
Step 3
Take a fork and slowly work in the flour to center. This is a fun process to do with the kiddos folks, so bring them into the kitchen for this-- they’ll forever challenge themselves to keep the “volcano” from overflowing.
Step 4
Now that everything is worked in, you should have a pretty messy, sandy, wet glob on the table. Have no fear, bench scraper is here. Take a bench scraper and shovel up everything from the table, folding it onto the dough-- continue this until something tangible has formed.
Step 5
Knead for 15 to 20 minutes. Take care not to over flour while kneading the dough-- this is a process people. Press the dough with the butt of your palm away from you and use your other hand to fold it back up over onto itself.
Step 6
The dough is done when its become quite smooth and incredibly elastic. Pinch the thing-- it should spring back. Rest in the refrigerator for 2 hours.
Step 7
Run through a pasta roller down to notch 6. It should be quite translucent at this point. Just a little thicker than ravioili dough. Divide the sheets into 12 inch long sections. Fold them onto themselves into a rectangle and divide into 1 inch thick strands. Leave out to dry for 4 hours or until hard.
Step 8
Once hard, portion and cook in boiling water. Feel free to store the remaining dry pasta in the cupboard for a later date.