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.
Recipe by Anthony Puharich
Founder of Vic's Meats, Australia's largest meat wholesaler of premium quality meats, owner of Vicitor Churchill butcher and the driving force behind Vic's Meat Market Day.
"I have dedicated my career to promoting the people and produce that are the backgone of Australia's meat industry"
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