Braised oxtail with pasta

Ingredients

• Oxtail

  Oxtail

  1 serving or 100g

• Onions

  Raw

  1 ⁷⁄₁₆ medium or 159g

• Olive oil

  Salad or cooking

  3 tbsp or 41g

• Pepper

  Spices, black

  1 tbsp or 6g

• Salt

  Table

  1 tbsp or 18g

• Carrots

  Cooked, boiled, drained, with salt

  1 carrot or 46g

• Celery

  Raw

  ½ cup chopped or 51g

• Parsley

  Raw

  ¼ cup or 15g

• Garlic

  Raw

  2 clove or 6g

• White wine

  Alcoholic beverage, table

  8 fl oz or 235g

• Tomatoes

  Red, ripe, raw, year round average

  2 cup cherry tomatoes or 298g

• Chicken stock

  Soup, home-prepared

  2 cup or 480g

• Pasta

  Corn, dry

  0g

Directions

1. Soak oxtails in cold water for 30 minutes. Pat dry and season well with salt and pepper.
2. Heat olive oil in roasting dish over medium heat and brown oxtail. Remove browned oxtail from pan.
3. Place onion, garlic, carrot, celery, parsley in pan. Cook 3 to 5 minutes.
4. Pour in wine and cook until evaporated.
5. Pour in crushed tomato, bring to a boil, add oxtail and cook for three hours, topping up sauce with chicken stock periodically.
6. Remove oxtail and skim fat from sauce.
7. When oxtails have cooled, debone and shred the meat before returning it to the sauce.
8. Cook pasta in salted water.
9. Drain pasta and toss with half the sauce.
10. Serve with left over sauce spooned on top to taste.

Similar Foods

• Braised Beef with Vegetables
• Hungarian-Style Braised Cabbage with Apples
• Spiced Scallops with Braised Red Cabbage
• Tomato-Braised Lentils with Broccoli Rabe
• Braised Potato Salad with White Beans
• Braised Swiss Chard with Currants and Feta