Fettuccine With Braised Oxtail Recipes

Steps:

• Preheat oven to 325 degrees F (165 degrees C).
• Simmer the red wine in a large saucepan over medium-high heat until reduced by half. Meanwhile, combine the flour, garlic powder, onion powder, salt, and pepper in a large bowl. Dredge the oxtail in the seasoned flour, and shake off excess; set aside. Heat 1 tablespoon of butter in a roasting pan over medium-high heat. Brown the oxtail on all sides, about 10 minutes.
• Remove the oxtails from the pan and set aside. Turn the heat to medium-low and melt another 1 tablespoon of butter in the pan. Stir in the shallots, garlic, onion, carrots, and celery. Cook and stir until the vegetables have softened, about 10 minutes. Stir in the thyme, bay leaf, parsley, beef broth, and reduced red wine. Place the browned oxtail on top of the vegetables in a single layer, then bring to a boil.
• Cover with a tight fitting lid or aluminum foil, then bake in preheated oven until the oxtail is very tender and nearly falling off the bone, 3 to 3 1/2 hours.
• Once the oxtail is tender, remove the meat to a serving dish, cover, and keep warm. Strain the remaining braising liquid through a mesh strainer into a saucepan. Simmer over medium-high heat until the sauce has reduced to 2 cups. Whisk in the remaining 2 tablespoons butter and pour over the oxtail to serve.

Steps:

• Preparing to braise
• Preheat the oven to 375°F. Season the oxtails with salt and pepper.
• Searing the oxtail
• Set a large sauté pan over medium-high heat and pour in 2 tablespoons of the canola oil. Put the oxtails in the hot oil and cook until they are browned on one side, about 5 minutes. Flip them and get some color on the other side, about 5 minutes. Place the browned oxtails in a Dutch oven.
• Sautéing the vegetables
• Drain the fat from the sauté pan. Pour in the remaining 2 tablespoons of canola oil. Add the onion, celery, carrot, and garlic and cook, stirring occasionally, until they have browned and softened, 10 to 15 minutes. Toss in the sprigs of rosemary and thyme and cook until they are fragrant.
• Making the braising liquid
• Pour in the wine to deglaze the pan, scraping up the goodness from the bottom. Cook until the wine is reduced by three-quarters of its volume, 7 to 8 minutes. Pour in the chicken stock. Bring to a boil, then reduce the heat to low and simmer for about 5 minutes. Pour the braising liquid over the oxtail in the Dutch oven. Cover the Dutch oven and slide it into the oven. Braise until the meat starts to fall of the bone, 2 to 2 1/2 hours. Taste a piece of the meat. Do you want more? You're done.
• Cooking the fettuccine
• Bring a large pot of salted water to a boil. Toss in the fettuccine and cook until it is a little less than al dente so that it will hold its shape. (Gluten-free pasta usually takes less time to cook than you think, especially when you are going by the manufacturer's directions on the box.)
• Preparing to make the sauce
• Remove the oxtails from the sauce and set them aside. Strain the sauce into a large saucepan. Put the saucepan over medium heat and begin reducing the liquid.
• Cutting the parsnips
• Meanwhile, slice the parsnips into small coins, starting from the thin end. When you reach halfway up the parsnip, slice it in half lengthwise. Continue cutting coins from the parsnip, the same size as those from the first half.
• Sautéing the vegetables
• Set a small sauté pan over medium-high heat and pour in the olive oil. Toss in the mushrooms and cook, stirring, until softened and wilted. Throw in the parsnips and cook, stirring occasionally, until the mushrooms are browned and the parsnips are softened, 5 to 6 minutes. Toss in the shallots and cook, stirring, until they are softened, about 5 minutes. Add the chopped rosemary and cook until it is fragrant.
• Making the sauce
• Spoon the sautéed vegetables into the stock in the saucepan. Bring to a boil, then reduce the heat to low and simmer the sauce until it has thickened, 4 to 5 minutes. Stir in the butter until it is incorporated into the sauce.
• Finishing the dish
• Add the cooked pasta to the sauce. Pick the meat off the oxtails and drop it into the sauce. Taste the sauce and season it with salt and pepper.
• To serve, spoon the pasta into large bowls and grate the Parmesan cheese over the top.

Steps:

• Preheat oven to 325 degrees. In a deep, heavy casserole or pot that can fit all the oxtails in one layer, combine pancetta, carrot, onion and diced celery and enough oil to cover the bottom of the pan (about 3 tablespoons).
• Place pan over medium heat and cook until pancetta renders its fat, about 15 minutes. Season oxtails on all sides with salt and pepper, add to the casserole and brown well on all sides, turning them only after they've browned. Using tongs, remove oxtails from pan and place in a bowl. Set aside.
• Add the tomato paste to the vegetables in the casserole and cook, stirring, until paste caramelizes, about 2 minutes. Stir in wine and mix. Heat to boiling and cook 3 minutes. Add marjoram, cloves and cinnamon and then tomatoes, squishing them between your fingers as they fall into the pan.
• Return oxtails to pan. Liquid must be as high as one-third of the ingredients. If not, add a little water. Bring the liquid to a boil, cover pan and place in oven. Braise for 1 1/2 hours, turning the oxtails now and then.
• Add the remaining celery, then continue cooking until the meat is tender and falling off the bone, about 30 to 60 minutes longer.
• Remove the pan from the oven and let sit for 15 minutes. Add salt and pepper to taste. Serve on a large platter or in shallow bowls, making sure everyone gets a bit of the pulpy sauce and celery.

Steps:

• Preheat oven to 425 degrees F (220 degrees C). Lightly oil a baking pan large enough to hold the oxtails in a single layer.
• Place chopped onions and garlic in prepared pan. Rub oxtail sections with olive oil; season with salt and freshly ground black pepper. Arrange on top of onions. Roast in preheated oven for 25 minutes. Turn oxtails and continue roasting until well browned, another 20 to 35 minutes. Remove pan from oven.
• Pour in wine vinegar, tomato sauce, chicken stock or water, rosemary, thyme, oregano, salt, and red chili flakes to the baking pan; stir. Pour the entire mixture into a large pot. Place over medium-high heat until sauce begins to simmer. Cover; reduce heat, and simmer over low heat until meat easily separates from the bone and is very tender, about 4 to 5 hours. Skim off fat before serving.

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.

Steps:

• Steam the zucchini 5 minutes and remove from the heat.
• Begin bringing water to a boil in a large pot for the pasta. (I would add a generous amount of grated sea salt to the water.).
• Meanwhile, heat the olive oil with the garlic in a small pan over very low heat. The garlic should simmer very gently, never turning brown, but just golden. (If it cooks too quickly, it will burn.) It should simmer for about 10 minutes. When it is golden and the oil aromatic, remove from the heat.
• Have a warmed serving dish ready.
• Cook the pasta al dente, and when it is done, spoon into the serving dish and toss with the oil and garlic, and the remaining ingredients.
• Serve at once, passing additional Parmesan cheese.

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.

Steps:

• Melt the olive oil and butter together in a large pan over medium heat. Add the flour and toast, stirring frequently, until golden, 1-2 minutes.
• Add the vegetable stock, oat milk, garlic powder, nutritional yeast, salt, and pepper. Bring to a boil.
• Once the sauce is boiling, add the fettuccine. Stir to combine, then cook until the pasta is al dente, 10-12 minutes.
• Reduce the heat to low, cover, and simmer until the sauce is thickened, about 10 minutes more.
• Divide the pasta between serving bowls and top with the parsley and red pepper flakes.
• Enjoy!