Ingredient and Portion
Oxtail Pasta
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From Jon Lee Submit
Oxtails are usually cooked in stew but the little twist here is to cook them in tomato sauce, with some carrots, celeries and mushrooms over the oven and then serve atop pasta.
Difficult
250 mins
Serves 3
Oxtails (about 800 grams or 2 oxtails each)
Diced onions and chopped garlic
Salt and pepper
Sugar
1 bottle apple cider
300ml chicken stock
Cooking oil
2 canned tomato sauce
2 bay leaves
1 rosemary
10 baby carrots
10 button mushrooms
2 celery sticks
Penne (any pasta you like)
Oxtails (about 800 grams or 2 oxtails each)
Diced onions and chopped garlic
Salt and pepper
Sugar
1 bottle apple cider
300ml chicken stock
Cooking oil
2 canned tomato sauce
2 bay leaves
1 rosemary
10 baby carrots
10 button mushrooms
2 celery sticks
Penne (any pasta you like)
Method
1. Heat up oven to 180 degree Celsius.
2. Use kitchen towel to pat dry oxtails. Add salt and pepper to oxtails. Be generous. Leave aside
3. Pour out tomato sauce, add pinch of salt and sugar. Put in bay leaves and rosemary into sauce. Leave aside. Chop baby carrots, button mushrooms and celery sticks into bite size. Leave aside.
4. Turn up heat to medium on oven proof deep dish or pot and add oil. When oil is smoking, put in oxtails. Sear on all sides until brown (about 1 minute each side). Remove from pot.
5. Reduce heat to low and add in onions and garlic and stir fry. When onions and garlic are browned, put back in oxtails. Add in tomato sauce (with rosemary and bay leaves) and apple cider and baby carrots, button mushrooms and celery. Top up with chicken stock to make sure the liquid covers the top of oxtails
6. Put dish into oven and cook for 3.5 to 4 hours.
7. When oxtail is ready, set aside and keep warm. Cook penne over salted boiling water till al dente (about 8 minutes)
8. Serve and you are ready to go. Bon appetite!
2. Use kitchen towel to pat dry oxtails. Add salt and pepper to oxtails. Be generous. Leave aside
3. Pour out tomato sauce, add pinch of salt and sugar. Put in bay leaves and rosemary into sauce. Leave aside. Chop baby carrots, button mushrooms and celery sticks into bite size. Leave aside.
4. Turn up heat to medium on oven proof deep dish or pot and add oil. When oil is smoking, put in oxtails. Sear on all sides until brown (about 1 minute each side). Remove from pot.
5. Reduce heat to low and add in onions and garlic and stir fry. When onions and garlic are browned, put back in oxtails. Add in tomato sauce (with rosemary and bay leaves) and apple cider and baby carrots, button mushrooms and celery. Top up with chicken stock to make sure the liquid covers the top of oxtails
6. Put dish into oven and cook for 3.5 to 4 hours.
7. When oxtail is ready, set aside and keep warm. Cook penne over salted boiling water till al dente (about 8 minutes)
8. Serve and you are ready to go. Bon appetite!
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