Oxtail Ragout with Pasta

Ingredients

• 1 oxtail
• 700 ml dry white wine
• 50 g leeks
• 1 Carrot
• 300 g onions
• 3 bay leaves
• 4 cloves of peppercorns
• 0.5 tsp black peppercorns
• Salt
• pepper (ground)
• 4 tbsp olive oil
• 1 tbsp flour
• 125 ml Madeira
• 100 ml heavy cream
• 400 g banded pasta
• parmesan (for serving)

Instructions

1. 1.

   Cut the oxtail in half and cover with wine. Peel and dice leeks, carrots, and 100 g onions. Marinate with bay leaves, one clove of peppercorns, two sprigs of rosemary, a few sage leaves, and peppercorns overnight in a cool place. Remove the tail, drain, salt and pepper. Strain the marinade and set aside. Heat oil in a pot, add the meat, and brown it. Finely chop 200 g onions with crushed peppercorns, sauté with 3 cloves of peppercorns. Dust with flour, toast, then deglaze with Madeira. Reduce, pour in half the marinade, reduce again. Add the remaining marinade, rosemary, sage, and simmer until reduced by half. Cover the meat with water and braise at 180 °C for about 2½ hours. Cook the pasta in plenty of salted water; add more water if needed. Remove from heat and let cool.

2. 2.

   Remove the meat, strain the sauce through a sieve, reduce, season, and add cream. Briefly steep tomatoes, shock them, peel. Separate the meat from the bones and slice into strips, add to the sauce with tomatoes, adjust seasoning with cream. Drain the pasta, arrange on plates with herbs and sauce, serve. Add parmesan.