Oxtail Ragu Pappardelle

Recipe By:

Breville

www.breville.com [1]

Prep Time:

20 mins

Cook Time:

1 hrs 15 mins

Serves:

Flavour packed Oxtail recipe that melts in your mouth. This slow cooked oxtail ragu recipe by Anthony Puharich from Vic's Meats uses the Breville Fast Slow Cooker -

Ingredients

1.5kg oxtail, trimmed of excess fat
Olive oil
1 onion, roughly chopped
3 cloves garlic, peeled and crushed
2 medium carrots, peeled and cut into 1cm slices
2 stalks celery, cut into 1cm slices
1 bunch fresh herbs (e.g. rosemary, thyme), chopped
2 cups stock, beef or vegetable 1 x 440g can crushed tomatoes
1/4 cup red wine
Handful pitted kalamata olives
Zest of 1 orange 400g pappardelle
Parmesan, to serve

Method

Select SAUTE/SEAR function and set the timer for 10 minutes. Press START. Add the oxtail and a little olive oil and cook, turning over, until browned. Remove the oxtail from the cooker
Select PRESSURE COOK and High pressure. Set the timer for 60 minutes. Add the onion, garlic, carrot, celery, herbs, oxtail, stock, tomato, wine, olives and orange zest. Place lid on cooker and close the valve. Press START
Once cooking time is complete open the valve to release all the steam before opening the lid
Remove the oxtail and set aside covered with foil until cool enough to handle. Remove the meat from the bones and return the meat to the ragu mixture, discarding bones
Meanwhile cook the pappardelle in a large saucepan of boiling salted water until al dente. Serve with the oxtail ragu. Serve with grated parmesan

Tips & Hints

If a thicker sauce is preferred remove the oxtail, select SAUTE/SEAR function and set timer for 10 minutes. Press START and cook until desired consistency is reached.