Braised Oxtail Pasta
Make tender braised oxtail, slow-cooked to perfection in rich red wine and savory beef stock, then paired with silky Tagliatelle pasta. This hearty and flavorful dish is perfect for cozy family dinners or impressing guests on special occasions. Treat yourself to an unforgettable meal!
Equipment
- 1 Dutch oven
- 1 Pasta pot
Ingredients
Braised Oxtail:
- 5 pounds oxtails
- 2 tablespoons vegetable oil
- 1 tablespoon tomato paste
- 1 large onion diced
- 4 cloves garlic
- 2 celery stalks chopped
- 3 medium carrots chopped
- 1-2 chili peppers chopped (adjust to taste)
- 1 tablespoon smoked paprika
- 1 tablespoon oregano
- 1 bottle red wine
- 4 cups beef stock
- 2 bay leaves
Pasta:
- 6 ounces Tagliatelle pasta
- 1 tablespoon extra virgin olive oil
Garnish:
- Freshly grated Parmigiano-Reggiano cheese
- Fresh Italian parsley chopped
Instructions
Gather all ingredients
- Prepare all the ingredients before you begin to streamline the cooking process. This step is essential for this recipe due to the multiple, more complex cooking steps.
- Preheat the Oven: Set the oven to 300°F.
Sear the Oxtails
- Pat the oxtails dry with paper towels, then coat them lightly with oil and season with salt and pepper.
- Heat some vegetable oil in a large pot or Dutch oven over medium-high heat. Sear the oxtails on all sides until browned to develop a deep, savory flavor. Remove the oxtails from the pot and set them aside.
Build the Base
- Keep about 3-4 tablespoons of the oxtail oil in the pot, discarding any excess.
- Add tomato paste, diced onions, minced garlic, celery, and carrots. Cook the vegetables until softened, then stir in smoked paprika and oregano. Season with salt and pepper. The tomato paste adds richness, while the smoked paprika brings a subtle smokiness to the dish.
Add Wine and Stock
- Pour in the red wine, scraping up any browned bits from the bottom of the pot for extra flavor. Let the wine simmer for a few minutes before adding beef stock and bay leaves.
Slow Cook
- Return the oxtails to the pot, ensuring they are mostly submerged in the braising liquid. Bring it to a boil.
- Once boiling, transfer it to the oven. Bake for 3 hours at 300°F.
Remove the Aromatics
- Take the pot out of the oven. Set the oxtails aside and discard the aromatics (onions, garlic, celery, and carrots). Return the oxtails to the pot and keep them warm over low heat.
Cook the Pasta
- Bring a large pot of salted water to a boil. Cook the Tagliatelle pasta according to the package instructions until al dente. Drain and toss with extra virgin olive oil in a skillet to prevent sticking.
- Add the oxtail soup to the skillet with the pasta. Mix well and let it simmer for a minute to blend the flavors.
Serve
- Top the dish with freshly grated Parmigiano-Reggiano and a sprinkle of chopped parsley for a touch of color and freshness.
Video
Notes
- Searing is Key: Don't skip searing the oxtails before braising! This step locks in the flavor and creates a deep, savory base for the sauce.
- Low and Slow: The key to tender, fall-off-the-bone oxtail is slow cooking. Don’t rush the process. Let it simmer gently for several hours, and you’ll be rewarded with incredibly tender meat.
- Use Good Wine: Since the wine plays a big role in the flavor of the sauce, choose a red wine you'd actually enjoy drinking. A bold wine, like Cabernet Sauvignon or Merlot, works well.
- Make It Ahead: The braised oxtail can be made a day ahead. Let it cool, then refrigerate. Reheat gently on the stove, adding a bit of water or stock to loosen the sauce if needed.
Nutrition
Calories: 810kcal