Braised Oxtail Ragu with Pappardelle

Hola Folks,

Here is a new recipe…it’s been a while ūüėČ

Braised Oxtail Ragu with Pappardelle

I love Oxtail, it is such an underused meat; yet one of the tastiest. It has a rich taste unlike any other and when cooked slowly just melts in your mouth.

I use to order this dish in an Italian restaurant in Hong Kong when I went on business trips, it was always one of my favourites. ¬†This needs a few hours to cook but it is very simple and¬†looks and tastes amazing when finished…

IMG_4172

Serves 4

Ingredients:

1 kilo oxtail

8 shallots peeled and halved

2 garlic cloves grated

1 Tbsp. red pesto

1 heap tsp paprika

1 tin good quality tomatoes

1 large glass red wine

2 heap tsp soft brown sugar

A handful fresh thyme

3 rosemary sprigs

2 bay leaves

1/2 Tbsp. runny honey

1 1/2 tsp sea salt

1 Tbsp. plain flour

Olive oil for frying

1 celery stick

1 carrot

Fresh lasagna sheets (I used a pack and a half)

(Extra virgin olive oil & Parmesan cheese to serve)

Method:

Heat the oven up to the highest setting.

In a plastic bag pop in the oxtail, flour and salt, shake the bag until all of the meat is coated. Set aside.

IMG_4057

In a frying pan heat a little oil and soften the shallots, once nearly cooked add the garlic and cook for another minute.  Transfer this to an oven dish along with the thyme and rosemary sprigs and the bay leaves.

IMG_4174

In the same pan add a little extra oil and brown the oxtail until golden on all sides.

Place these into the oven dish.

IMG_4175

Tuck in the carrot and celery chunks.

Now keep the frying pan on the hob on high, pour in the wine to de-glaze the pan, scraping all the sides.  Then add the tin tomatoes, pesto, paprika and sugar.

IMG_4176

Let this bubble away for  a few minutes then add to the oven dish, try to cover all of the meat.

I also added a little bit of water so that the liquid is about 1/3 of the way up the meat.

IMG_4177

Cover with foil and place into the oven.  Cook on high for 20 minutes then turn down to 180 degrees and cook until the meat is tender.  This should take about 2 hours.

After this time, remove the foil and pop back into the oven on high for 15 minutes to get a good colour to the sauce and meat.

Once cooked remove from the oven, then carefully remove the oxtail from the ragu sauce onto a chopping board, then with a fork shred the meat away from the bone, discarding any bones or fat.  Set aside.

IMG_4178

Back to the ragu; remove any sprigs of the herbs, the bay leaves, carrots and celery from the sauce, then place the oven dish straight onto the hob and let this bubble away on a gentle simmer. You can scrape it back into the frying pan if you like.  Drizzle in the honey, taste and check if it needs more salt.

IMG_4179

While that is simmering away take the lasagna and cut into wide strips; about an inch wide.  Boil some salted water and place in the pasta and cook for around 5 minutes, or according to the instructions on the packet.

Drain your pasta but don’t throw away the pasta water, pour a couple of spoonfuls into the ragu¬†to loosen it up.

Add the meat back into the ragu and mix well.

IMG_4180

Mix the ragu into the pappardelle pasta, then drizzle with extra virgin olive oil.

Serve up with some thyme leaves sprinkled over the top and parmesan cheese.

IMG_4094

IMG_4103

IMG_4091

IMG_4159

IMG_4102

Enjoy & have a great week.

Love Lulu xxxx

PRINTER FRIENDLY OPTION

Braised Oxtail Ragu with Pappardelle

  • Servings: 4
  • Difficulty: easy
  • Print

IMG_4094

by Lululemonandlace

Ingredients:

1 kilo oxtail

8 shallots peeled and halved

2 garlic cloves grated

1 Tbsp. red pesto

1 heap tsp paprika

1 tin good quality tomatoes

1 large glass red wine

2 heap tsp soft brown sugar

A handful fresh thyme

3 rosemary sprigs

2 bay leaves

1/2 Tbsp. runny honey

1 1/2 tsp sea salt

1 Tbsp. plain flour

Olive oil for frying

1 celery stick

1 carrot

Fresh lasagna sheets (I used a pack and a half)

(Extra virgin olive oil & Parmesan cheese to serve)

Method:

Heat the oven up to the highest setting.

In a plastic bag pop in the oxtail, flour and salt, shake the bag until all of the meat is coated. Set aside.

In a frying pan heat a little oil and soften the shallots, once nearly cooked add the garlic and cook for another minute.  Transfer this to an oven dish along with the thyme and rosemary sprigs and the bay leaves.

In the same pan add a little extra oil and brown the oxtail until golden on all sides.

Place these into the oven dish.

Tuck in the carrot and celery chunks.

Now keep the frying pan on the hob on high, pour in the wine to de-glaze the pan, scraping all the sides.  Then add the tin tomatoes, pesto, paprika and sugar.

Let this bubble away for  a few minutes then add to the oven dish, try to cover all of the meat.

I also added a little bit of water so that the liquid is about 1/3 of the way up the meat.

Cover with foil and place into the oven.  Cook on high for 20 minutes then turn down to 180 degrees and cook until the meat is tender.  This should take about 2 hours.

After this time, remove the foil and pop back into the oven on high for 15 minutes to get a good colour to the sauce and meat.

Once cooked remove from the oven, then carefully remove the oxtail from the ragu sauce onto a chopping board, then with a fork shred the meat away from the bone, discarding any bones or fat.  Set aside.

Back to the ragu; remove any sprigs of the herbs, the bay leaves, carrots and celery from the sauce, then place the oven dish straight onto the hob and let this bubble away on a gentle simmer. You can scrape it back into the frying pan if you like.  Drizzle in the honey, taste and check if it needs more salt.

While that is simmering away take the lasagna and cut into wide strips; about an inch wide.  Boil some salted water and place in the pasta and cook for around 5 minutes, or according to the instructions on the packet.

Drain your pasta but don’t throw away the pasta water, pour a couple of spoonfuls into the ragu¬†to loosen it up.

Add the meat back into the ragu and mix well.

Mix the ragu into the pappardelle pasta, then drizzle with extra virgin olive oil.

Serve up with some thyme leaves sprinkled over the top and parmesan cheese.

Lulu xxx

Enter your email address to subscribe to this blog and receive notifications of new posts by email.

find me on Yummly

a little bit of Oxtail…

Hola and happy Monday!!

The weather here in Spain has cooled thankfully, the humidity has been unbearable. This weekend was¬†really windy, we went down to the beach and I actually felt a little chilly, and last night I even wore winter pj’s ha!!

I have come to stay with my Aunt Heather for a few days, and she had bought some oxtails from the butchers. So we both sat and discussed what we could make with it. As the weather was a little cooler we fancied something homely and comforting. We decided on a French inspired stew with red wine, thyme and garlic.  However we did not want to over complicate the flavours and make sure we could still really taste the rich meat.

We decided to braise the meat in red wine. Braising comes from the French word ‘braiser’ and involves both frying the meat at a high temperature to sear then cooking the meat slowly in liquid ¬†in a covered pot. ¬†After much discussion on which way to do this; I’m a one pot ‘braiser’, my Aunt is a ‘de-glazer braiser’ ha ;-)… We went ahead with my Aunts method of using a frying pan¬†and then placing the meat and onions in ¬†an oven dish and de-glazing the frying pan with the wine. However after we¬†browned it all¬†and de-glazed the pan,¬†we popped the oven dish into the oven and it wouldn’t turn on!!¬†Thus ruining our plans of a rich slow cooked meal with reduced sauce. So the hob it was, but it still ended up tasting amazing…..

French Oxtail Stew

2015-08-15 09.52.54

Serves 4

Difficulty Easy

Time 3 1/2 hours

Ingredients:

3 1/2 lbs oxtail

2 celery sticks

4 small red onions sliced

2015-08-15 09.53.35

3 tbsp plain flour

1 whole garlic bulb

1 1/2 tbsp tomato puree

1/2 doz thyme sprigs

4 carrots chopped chunky

2015-08-15 09.53.56

3 tsp Brown Sugar

2 tsp sea salt

2 tsp black pepper

60ml olive oil

1/4 cup butter

2 cups good quality red wine (french if possible)

approx 1/2 pint of good quality beef stock

(Serve with buttery mashed potatoes)

Method:

Empty the flour into a bowl with the sea salt and pepper mix well.

2015-08-15 09.53.05

Then coat the oxtail in the flour.

2015-08-15 09.53.17

2015-08-15 09.53.27

Place oil and butter in a frying pan,  then add in the onions. Let these cook until golden.

Then with a slotted spoon remove and place into the oven dish (or crock pot for hob)

Next into the same frying pan add in the oxtail keep the heat high, again you are searing this to get a good colour.

Turn the meat so each side is browned. Once they all have a good colour remove and place with the onions in the pot.

Tuck in chunks of celery, carrots, thyme and the garlic which I just chopped the whole bulb into half.

Now splash some red wine into the hot frying pan to de-glaze and then pour over the onion and meat.

2015-08-15 09.55.13

Then pour the rest of the wine to the pot.

2015-08-15 09.55.26

2015-08-15 09.55.01

Stir in the tomato paste, sugar and add¬†the stock. Just pour in enough stock to ‘just’ cover the meat. You could use my organic tomato paste here, we unfortunately have ran out ūüė¶ but it would have been great in this recipe.

https://lululemonandlace.com/recipes/pickles-chutneys-jams-and-pastes/organic-tomato-paste/

2015-08-15 09.55.40

Cover well.

OVEN: Heat oven to max. Cook on highest heat for 25 minutes, then turn the oven down to 180 degrees and cook for around 2/3 hours or until the meat falls off the bone. Once it is tender remove lid and let the sauce reduce and meat colour for another 20 minutes.

HOB: With the heat on the highest get the pan to a boil then turn down and cook on low for about 3 hours. Keeping the lid on, until the meat is tender. Again once tender un-cover, I removed the meat at this point and then turned the heat up and let the sauce reduce a little before adding the meat back to the pan.

Half way through each pf the above options taste the sauce and see if it needs anymore seasoning.

Serve with buttery mashed potato.

2015-08-15 09.56.47

2015-08-15 09.57.31

2015-08-15 09.57.44

2015-08-15 09.58.06

2015-08-14 18.26.11-1

Rich and tasty

It really was delicious, give it a go…

Have a great week,for printer friendly option see the recipe in my recipe index page.

Lulu xxx

‚̧ ‚̧ ‚̧