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Ingredientes
- 2 lb oxtail, cut
- 3 Tbsp. vegetable oil
- 1 x carrot, peeled, and, minced
- 1 lrg onion, peeled, and, minced
- 2 stalk celery, minced
- 1 x bulb garlic, halved
- 1 c. red wine
- 1/2 c. balsamic vinegar
- 2 1/2 lt veal stock bouquet garni,:5 sprigs thyme, 12 whole peppercorns, 1 bayleaf
- 1 x salt and pepper
- 250 gm dry pasta, -, casarecce siciliane
Direcciones
- Preheat Oven to 275 F.In large saucepot sweat carrots, onions and celery. Add in the garlic, red wine and balsamic vinegar. Reduce by one-third. Add in the veal stock, and bouquet garni. Allow to simmer.
- In large fry pan, heat the vegetable oil. Season the oxtail with salt and pepper. Sear the oxtail on both sides till golden. Add in more vegetable oil if needed.
- 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 hrs. The oxtail is done when the meat falls freely away from the bone.
- In a large pot with boiling salted water, cook the pasta according to instructions on the package. When the pasta is al dente, strain, don't rinse with water. Add in a small amount of extra virgin olive oil to prevent pasta from sticking, and place on sheet pan to allow to air dry. Don't rinse.
- 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 till it reaches a thick consistency. Check the seasoning. Pull the oxtail meat off of the bone.
- Add in pasta to the sauce and reheat. Add in the oxtail meat and toss. Adjust the seasoning. Serve immediately
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Nutrition Facts
| Amount Per Serving | %DV |
|---|---|
| Serving Size 228g | |
| Recipe makes 4 servings | |
| Calories 422 | |
| Calories from Fat 99 | 23% |
| Total Fat 11.24g | 14% |
| Saturated Fat 0.96g | 4% |
| Trans Fat 0.26g | |
| Cholesterol 0mg | 0% |
| Sodium 38mg | 2% |
| Potassium 389mg | 11% |
| Total Carbs 58.61g | 16% |
| Dietary Fiber 3.2g | 11% |
| Sugars 9.2g | 6% |
| Protein 8.97g | 14% |
