good eats | oxtail pappardelle

Oxtail-parpadelle

Whenever my husband goes out of town, I like to prepare a "welcome home" dinner when he returns.  I used to cook all the time but over the years, he's taken over the kitchen.  While this wasn't the easiest recipe I've attempted, it also wasn't the hardest.  And let me tell you..this meal was damn good!  Even my husband was impressed and he's a tough critic.  

 

oxtail pappardelle

ingredients

  • papparadelle, 4 oz per serving
  • ½ cup cream
  • 1 lb sauteed mushrooms
  • 1 carrot, diced small
  • 4 shallots, diced small
  • 4 stalks celery, diced small
  • ½ cup fresh parsley
  • oxtail meat and remaining oxtail juice (recipe below)

instructions

  1. In a pan, warmt he meat over medium heat. Add the mushrooms and vegetables.
  2. In a pot of simmering, salted water, boil the pasta for 3-4 minutes. When cooked, add pasta straight from the pot to the pan. Add cream and garnish with parsley. Serve and enjoy!

braised oxtail

ingredients

  • 3 Tsbp canola oil
  • 2 lbs oxtail
  • 2 carrots
  • 2 shallots
  • 4 stalks celery
  • 1 bay leaf
  • 2 cups red wine
  • beef broth
  • salt & pepper

instructions

  1. Liberally cover the oxtail with salt and pepper. Sear all sides on medium heat in the canola oil. Pull oxtail from pot.
  2. Medium dice all vegetables and add them to the pot to caramelize. Add red wine to deglaze. Place oxtail back in the pot and cover with beef broth.
  3. Cover the pot with aluminum foil and cook at 350° for 2½-3 hours. Until the meat is falling off the bone.

adapted from Camille Style's Tuesday Tastings :: Fall Oxtail Pappardelle

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