Main Menu

Braised Oxtail with Pappardelle, Peas & Cavolo Nero

Serves
2
Prep
30 mins
Cook
4 hours
Difficulty
Medium
Ingredients.
  • For the Oxtail:
  • 1.2–1.4kg Angus Reserve oxtail
  • 2 tbsp olive oil
  • 1 onion, diced
  • 2 celery stalks, diced
  • 4 garlic cloves, sliced
  • 1 small red chilli, sliced
  • 150ml dry white wine
  • 750ml beef or chicken stock
  • 2 bay leaves
  • 3 thyme sprigs
  • 400g pappardelle
  • 200g frozen peas
  • 2 handfuls baby spinach leaves
  • 30g butter
  • Olive oil, salt & pepper
  • For the Cavolo Nero Purée:
  • 1 bunch cavolo nero, stalks removed
  • 1 garlic clove
  • 60-80ml extra virgin olive oil
  • Squeeze of lemon juice
  • Salt
  • For the Anchovy, chilli & Lemon Pangrattato:
  • 1½ cups coarse breadcrumbs
  • 3 tbsp extra virgin olive oil
  • 2 anchovy fillets
  • 1 garlic clove, grated
  • ½ tsp chilli flakes
  • Zest ½ lemon
  • 2 tbsp chopped parsley
Method.
  • Oxtail: Season the oxtail with salt and pepper and brown in olive oil. Remove and set aside. Soften the onion and celery, then add the garlic and chilli. Add the wine and reduce by half. Return the oxtail to the pot, then add the stock and herbs. Cover and braise at 160°C for 3–3½ hours, or until the meat is falling from the bone. Pick the meat from the bones. Strain and skim the cooking liquor, then reduce to 400–500ml, or until glossy. Return the meat to the sauce.
  • Cavolo Nero Purée: Blanch the cavolo nero for 2 minutes, then refresh in iced water and squeeze dry. Blend with the garlic, extra virgin olive oil, a little cold water, lemon juice and salt until smooth and vibrant.
  • Pangrattato: Heat the extra virgin olive oil over medium heat. Add the anchovies and cook, stirring, until they break down into the oil. Add the breadcrumbs and cook until golden. Add the garlic and chilli flakes for the final minute. Remove from the heat and toss through the lemon zest and parsley.
  • Pasta: Cook the pappardelle just shy of al dente. Toss through the hot oxtail sauce with the peas and a splash of pasta water. Remove from the heat, then add the butter and 2–3 tbsp cavolo nero purée. Fold through the baby spinach until just wilted. Finish with plenty of anchovy pangrattato, black pepper and extra virgin olive oil.
back to Recipes
Share:
Pinterest
Facebook
Email
Hungry for more?
abcdef: array(1) { [0]=> string(6) "oxtail" }

Show us your Angus Reserve photos. We’d love to share them! 

#australiaspremiumbeefrange

@australiaspremiumbeefrange

“Nothing comes close to the quality or consistency of Angus Reserve”
- FAST ED (TV Presenter/ Chef)
“TEXTBOOK MARBLING, LUSCIOUS JUICINESS & SILKY TENDERNESS. REFINED, GENEROUS & ADDICTIVE”
- ELAINE MILLAR (Chief Judge, RQFWS)
2022_FFS_Gold_CMYK
2021_FFS_Gold_CMYK[32]
BrandedBeef_Trophy_CMYK 2020@2x
BrandedBeef_Gold_CMYK_2020@2x
BrandedBeef_Gold_2016@2x
FFA_2014_GoldMedal_Colour@2x
FFA_GoldMedal_2013_Colour@2x