Oxtail with Pasta

Ingredients

• 2 kg oxtail (sliced)
• Salt
• Pepper (freshly ground)
• 2 carrots
• 1 vegetable onion
• 2 Garlic cloves
• 2 stalks celery
• 30 g clarified butter
• 1 tbsp Tomato Paste
• 2 Bay leaves
• 2 sprigs thyme
• 500 ml dry red wine
• 2 l beef stock
• 400 g ribbon pasta

Instructions

1. 1.

   Wash the oxtail pieces, pat them dry and season both sides with salt and pepper. Peel and roughly chop the carrots, onion, and garlic. Wash, trim, and roughly cube the celery. In a pot heat the clarified butter and sear the oxtail pieces on all sides until browned.

2. 2.

   Remove the oxtail, set aside, and add the vegetables to the pot. Sauté for 3-4 minutes while stirring, then add the tomato paste and spices and let them brown slightly. Deglaze with a splash of red wine and reduce it completely. Pour in the remaining red wine and beef stock, seasoning well with salt and pepper.

3. 3.

   Return the oxtail pieces to the sauce and simmer over medium heat for 1½–2 hours. Meanwhile, cook the ribbon pasta in boiling salted water until al dente. Plate the oxtail with a drizzle of sauce and the pasta on warmed plates and serve immediately.