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Braised Oxtail Casarecce Siciliane

Food Network Canada
YIELDS
4 servings
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Ingredients

2
lb(s) oxtail, cut
3
Tbsp vegetable oil
1
carrot, peeled, and, chopped
1
large onion, peeled, and, chopped
2
stalks celery, chopped
1
bulb garlic, halved
1
cup red wine
½
cup balsamic vinegar
2 ½
L veal stock
bouquet garni, :5 sprigs thyme, 12 whole peppercorns, 1 bayleaf
salt and pepper
250
g dried pasta, -, casarecce siciliane
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Directions

Step 1

Preheat Oven to 275ºF.

Step 2

In large saucepot sweat carrots, onions and celery. Add the garlic, red wine and balsamic vinegar. Reduce by one-third. Add the veal stock, and bouquet garni. Allow to simmer.

Step 3

In large fry pan, heat the vegetable oil. Season the oxtail with salt and pepper. Sear the oxtail on both sides until golden brown. Add more vegetable oil if needed.

Step 4

Remove the oxtail and place it in the braising liquid. Bring back to a simmer and cover with a tight-fitting lid. Place in the preheated oven and allow to cook for 2-3 hours. The oxtail is done when the meat falls freely away from the bone.

Step 5

In a large pot with boiling salted water, cook the pasta according to instructions on the package. When the pasta is al dente, strain, do not rinse with water. Add a small amount of olive oil to prevent pasta from sticking, and place on sheet pan to allow to air dry. Do not rinse.

Step 6

When the oxtail is done, remove it from the braising liquid. Strain the liquid and transfer to a clean sauce pot. Reduce by one-half until it reaches a thick consistency. Check the seasoning. Pull the oxtail meat off of the bone.

Step 7

Add pasta to the sauce and reheat. Add the oxtail meat and toss. Adjust the seasoning. Serve immediately

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