Friday, March 26, 2010

Oxtail ragu over pappardelle pasta



Peter got oxtails from the manager's special bin at Safeway. At first I thought I would make papardelle noodles from scratch, but realized I was over-extending myself in terms of available time. Called Whole Foods. They had them. Problem solved.


Oxtail ragu over pappardelle pasta
2 tbsp olive oil
3 lbs. oxtails
salt and pepper
½ onion, chopped
1 carrot, diced
1 rib celery, diced
4 cups beef broth
2 bay leaves
1 tsp dried thyme
1 tsp dried oregano
1 cup frozen peas
all-purpose flour
papardelle noodles or rice


In a large stew pot, heat the olive oil until hot.

Season oxtails well with salt and pepper. Brown them well (in batches if necessary) on all sides. Remove to a plate and set aside.

Preheat oven to 350 degrees.

Add more olive oil if necessary and brown the onion, carrot and celery, stirring often. Allow 15 minutes for this. Add garlic and stir for 1 minute.

Add oxtails back to the pot. Add broth. Add bay leaves, thyme and oregano. Bring to a boil. Cover and bake for 2 ½ - 3 hours until the meat is falling off the bones. This can be done a day ahead.

Skim as much of the fat off the top as possible, or let the pot come to room temperature and then refrigerate until the fat congeals. Then skim it off.

When ready to eat, remove the oxtails from the liquid and bring it to a boil. Whisk in 2 tsp flour for each cup of liquid and simmer until thickened slightly. Add peas.

When the pieces of oxtail are cool enough to handle, strip the meat from them. Return meat to the pot and heat through.
Cook pappardelle according to package directions. Ladle oxtail ragu over noodles or rice to serve.

1 comment:

Jenn said...

I have never had oxtail and have been curious about it. You always make things I am fearful about using look so amazingly good. I think as long as I didn't tell Chris what it was called, he would so eat this :)

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