This recipe from Killian Durkin is perfect for a family gathering.
"This recipe is so easy to make and perfect to cook for a group. You can do almost everything beforehand, even blanch the pasta, and reheat it all just before serving. There are bags of flavour in this dish and, even better, it’s very cheap to make." – Killian Durkin
Yield: Serves: 6
- 3 oxtails, chopped (ask your butcher to do this)
- 1 large carrot, peeled and quartered
- 1 onion, peeled and cut into thirds
- 1 bulb garlic, halved
- 2 sticks of celery, roughly chopped
- 400ml/14oz red wine
- Chicken stock
- 600g/21oz pappardelle
- 1 lemon, zest only
- 100g/4oz finely grated Parmesan
- 2 roasted red peppers, finely diced
- Micro basil, to garnish
- Combine the oxtails, carrot, onion, garlic, celery and red wine in a large bowl. Lightly season, cover and marinate in the fridge for 24 hours.
- After 24 hours, remove the meat and sauté in oil over a medium heat till well browned. Remove the meat from the pan and reserve.
- In the same pan, sauté the vegetables till well coloured.
- Deglaze the pan with the remaining marinade, add back in the meat and cover with chicken stock.
- Bring to the boil, then reduce the heat and simmer for 2-3 hours, or until the oxtail meat is falling off the bone.
- Remove the oxtails from liquid and keep warm. Pass the liquid through a fine strainer and discard the solids. Reduce the sauce over a medium heat till thick and it coats the back of a spoon. Check for seasoning and adjust if necessary.
- By hand, pull the meat from the oxtails and add back into the sauce to reheat. Discard the bones.
- Blanch the pasta in boiling water. Drain the past and mix through the sauce.
- To serve, place the pasta into a large bowl. Finish with the lemon zest, Parmesan and micro basil.
Tip: The longer you marinade the oxtails, the better the flavour will be. Leave to marinade in a fridge for up to five days to ensure maximum flavour.