OXTAIL RAGOUT WITH PAPPERDLLE
60g Unsalted Butter
2kg Oxtail, Cut Into 5cm Chunks
100g Rashers Bacon, Finely Chopped
2 Celery Stalk, Finely Diced
2 Carrot, Peeled & Finely Diced
2 Medium Onion, Finely Diced
100ml TFC Caramelised Balsamic Vinegar
100g TFC Horseradish
500ml Cooking Red Wine
1x A10 Can Italian Tomatoes, Chopped, Juice Reserved
500ml Beef/ Veal Stock
1kg Dried Pappardelle
Parmesan, To Serve
Chopped Flat Leave Parsley
- Heat a large heavy-based stockpot over medium heat & add the butter and olive oil. When melted, add the oxtail pieces, bacon, celery, carrot, onion, Horseradish & Caramelised Balsamic. Stir over a low heat for 15 minutes until the meat is lightly browned. Increase the heat, add the red wine and simmer for about 10 minutes or until reduced by half.
- Stir in the tomatoes, the tomato juice and beef stock, & simmer, covered, for about 2 hours, or until the oxtail is completely tender. Remove the oxtail and when it has cooled sufficiently pull the meat off, discarding the bones. Place the meat back in the sauce. Check the seasoning and add a grind of pepper.
- Cook the pasta in a large saucepan of boiling salted water for about 8 minutes or until al dente. Drain and combine with the oxtail ragout. Gently toss together.
- Using a pair of tongs, divide the pasta among four bowls. Spoon over the remaining sauce and sprinkle with freshly grated parmesan and chopped parsley.