Braised Oxtails With Rigatoni Coda Di Bue Brasata Food

BRAISED OXTAILS WITH RIGATONI (CODA DI BUE BRASATA)

Steps:

• In a bowl, cover the oxtails with cold water. Let stand 30 minutes. Drain, pat dry, and season both sides with salt and pepper.
• In a large skillet, heat olive oil over medium heat. Add oxtails, being careful not to overcrowd the pan, working in batches if necessary. Cook until both sides are nicely browned; transfer to a slow cooker as they finish.
• Add the wine to the skillet to deglaze, scraping up any browned bits at the bottom of the pan, then transfer to the slow cooker. Add the vegetables, garlic, herbs and tomatoes with their juices. Season with salt and pepper. Cook on low 6 hours or high 3 hours.
• Cool to room temperature. Remove the oxtails to a plate. Skim as much fat as possible from the surface. Puree the vegetables with a blender or immersion blender, or use a potato masher for a chunkier sauce.
• Remove the meat from the bones and shred coarsely, then return to the sauce. (This step can be skipped and the oxtails served intact, if preferred).
• Prepare the rigatoni according to package directions. Reserve 1 cup of the pasta cooking water before draining. While pasta cooks, reheat the sauce.
• When the pasta is cooked and drained, return it to the pasta cooking pot with half the sauce. Bring to a boil, gently tossing to coat the pasta with sauce. Add a few spoonfuls of the cooking water if needed to get the right consistency. Add the cheese, adjust salt and pepper and serve with the extra sauce ladled on top.

BRAISED OXTAILS

Steps:

• Season ox tails with salt, pepper and garlic powder.
• Heat oil in bottom of large pot.
• Brown tails on all sides.
• Remove tails and add chopped vegatables to pot and saute until tender.
• Add the tails back into pot then pour beer over mixture, deglazing all the brown bits off the bottom of pan.
• Drop a bullion cube inches.
• Cover and simmer for about 2 hours or until tails are tender.
• If desired, thicken juices with cornstarch and water mixture.

BRAISED OXTAIL (POTJIEKOS)

Steps:

• Fry the oxtail in a hot casserole dish in olive oil to seal it. Add wine and thyme.
• Cook in 150 C/300 F oven for 2 hours.
• Add sweet potatoes and onions, and cook another 30 minutes.
• Season and serve hot.

WINE-BRAISED OXTAIL

Steps:

• In a large bowl, combine salt, pepper and allspice. Add oxtail to bowl and rub the mixture all over the meat. Cover with plastic wrap and refrigerate at least 2 hours or overnight.
• Heat an 8-quart Dutch oven, or a heavy soup pot with a lid, over medium-high heat. Add oil and warm through. Add as many oxtail pieces as you can fit in a single layer without overcrowding the pot. Sear, turning occasionally, until the meat is uniformly golden brown all over, including the sides. Transfer meat to a plate; repeat until you've browned all the oxtail.
• Add shallot to the pan drippings and cook over medium heat until lightly caramelized, about 10 minutes. Add carrot and celery root and cook 5 minutes. Stir in tomato paste and two-thirds of the garlic (save the rest for garnish) and cook 1 minute.
• Heat oven to 325 degrees. Pour wine and stock into pot. Bundle parsley sprigs, rosemary branches and bay leaves with kitchen twine and drop into pot. Bring mixture to a simmer and cook over medium heat until liquid has reduced by half, about 15 minutes.
• Return oxtail to pot and bring to a simmer. Cover pot and transfer to oven. Cook, turning oxtails every 30 minutes, until meat is fork tender, 3 to 3 1/2 hours.
• Transfer oxtails to a plate. Spoon off fat from surface of pan juices and discard (there will be a lot of it). Toss oxtails with remaining pan gravy. Taste and adjust seasonings if necessary. In a small bowl, toss together chopped parsley, garlic, lemon zest and a pinch of salt. Scatter mixture over oxtails and garnish with the celery leaves, if using, before serving.