Oxtail Ragu Pappardelle

Oxtail Ragu Pappardelle recipe
Credit: Anthony Puharich
Recipe by: Breville
Average: 4.1 (52 votes)
307 Collected
Prep:  20 mins
Cook:  1 hrs 15 mins
Serves:  4
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 -

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Oxtail Ragu Pappardelle
  1. 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
  2. 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
  3. Once cooking time is complete open the valve to release all the steam before opening the lid
  4. 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
  5. 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.

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