Fettuccine With Braised Oxtail
Serves: 5
Fatima Kris
1 January 1970
Based on User reviews:
55
Spice
52
Sweetness
55
Sourness
39
mins
Prep time (avg)
4.9
Difficulty
Ingredients:
4 tbsps
Canola Oil3 stalks
Celery (roughly chopped)5 cloves
Garlic (smashed and peeled)5 sprigs
Thyme (fresh)2 cups
Red Wine (full-bodied)1 large
Parsnip (peeled)3 tbsps
Extra-Virgin Olive Oil2 cups
Button Mushrooms (quartered)5 large
Shallot (peeled and quartered)1 tbsp
ButterDirections:
1
Preparing to braise Preheat the oven to 375°F
2
Season the oxtails with salt and pepper
3
Preheat the oven to 375°F
4
Season the oxtails with salt and pepper
5
Searing the oxtail Set a large sauté pan over medium-high heat and pour in 2 tablespoons of the canola oil
6
Put the oxtails in the hot oil and cook until they are browned on one side, about 5 minutes
7
Flip them and get some color on the other side, about 5 minutes
8
Place the browned oxtails in a Dutch oven
9
Set a large sauté pan over medium-high heat and pour in 2 tablespoons of the canola oil
10
Put the oxtails in the hot oil and cook until they are browned on one side, about 5 minutes
11
Flip them and get some color on the other side, about 5 minutes
12
Place the browned oxtails in a Dutch oven
13
Sautéing the vegetables Drain the fat from the sauté pan
14
Pour in the remaining 2 tablespoons of canola oil
15
Add the onion, celery, carrot, and garlic and cook, stirring occasionally, until they have browned and softened, 10 to 15 minutes
16
Toss in the sprigs of rosemary and thyme and cook until they are fragrant
17
Drain the fat from the sauté pan
18
Pour in the remaining 2 tablespoons of canola oil
19
Add the onion, celery, carrot, and garlic and cook, stirring occasionally, until they have browned and softened, 10 to 15 minutes
20
Toss in the sprigs of rosemary and thyme and cook until they are fragrant
21
Making the braising liquid Pour in the wine to deglaze the pan, scraping up the goodness from the bottom
22
Cook until the wine is reduced by three-quarters of its volume, 7 to 8 minutes
23
Pour in the chicken stock
24
Bring to a boil, then reduce the heat to low and simmer for about 5 minutes
25
Pour the braising liquid over the oxtail in the Dutch oven
26
Cover the Dutch oven and slide it into the oven
27
Braise until the meat starts to fall of the bone, 2 to 2 1/2 hours
28
Taste a piece of the meat
29
Do you want more? You're done
30
Pour in the wine to deglaze the pan, scraping up the goodness from the bottom
31
Cook until the wine is reduced by three-quarters of its volume, 7 to 8 minutes
32
Pour in the chicken stock
33
Bring to a boil, then reduce the heat to low and simmer for about 5 minutes
34
Pour the braising liquid over the oxtail in the Dutch oven
35
Cover the Dutch oven and slide it into the oven
36
Braise until the meat starts to fall of the bone, 2 to 2 1/2 hours
37
Taste a piece of the meat
38
Do you want more? You're done
39
Cooking the fettuccine Bring a large pot of salted water to a boil
40
Toss in the fettuccine and cook until it is a little less than al dente so that it will hold its shape
41
(Gluten-free pasta usually takes less time to cook than you think, especially when you are going by the manufacturer's directions on the box
42
) Bring a large pot of salted water to a boil
43
Toss in the fettuccine and cook until it is a little less than al dente so that it will hold its shape
44
(Gluten-free pasta usually takes less time to cook than you think, especially when you are going by the manufacturer's directions on the box
45
) Preparing to make the sauce Remove the oxtails from the sauce and set them aside
46
Strain the sauce into a large saucepan
47
Put the saucepan over medium heat and begin reducing the liquid
48
Remove the oxtails from the sauce and set them aside
49
Strain the sauce into a large saucepan
50
Put the saucepan over medium heat and begin reducing the liquid
51
Cutting the parsnips Meanwhile, slice the parsnips into small coins, starting from the thin end
52
When you reach halfway up the parsnip, slice it in half lengthwise
53
Continue cutting coins from the parsnip, the same size as those from the first half
54
Meanwhile, slice the parsnips into small coins, starting from the thin end
55
When you reach halfway up the parsnip, slice it in half lengthwise
56
Continue cutting coins from the parsnip, the same size as those from the first half
57
Sautéing the vegetables Set a small sauté pan over medium-high heat and pour in the olive oil
58
Toss in the mushrooms and cook, stirring, until softened and wilted
59
Throw in the parsnips and cook, stirring occasionally, until the mushrooms are browned and the parsnips are softened, 5 to 6 minutes
60
Toss in the shallots and cook, stirring, until they are softened, about 5 minutes
61
Add the chopped rosemary and cook until it is fragrant
62
Set a small sauté pan over medium-high heat and pour in the olive oil
63
Toss in the mushrooms and cook, stirring, until softened and wilted
64
Throw in the parsnips and cook, stirring occasionally, until the mushrooms are browned and the parsnips are softened, 5 to 6 minutes
65
Toss in the shallots and cook, stirring, until they are softened, about 5 minutes
66
Add the chopped rosemary and cook until it is fragrant
67
Making the sauce Spoon the sautéed vegetables into the stock in the saucepan
68
Bring to a boil, then reduce the heat to low and simmer the sauce until it has thickened, 4 to 5 minutes
69
Stir in the butter until it is incorporated into the sauce
70
Spoon the sautéed vegetables into the stock in the saucepan
71
Bring to a boil, then reduce the heat to low and simmer the sauce until it has thickened, 4 to 5 minutes
72
Stir in the butter until it is incorporated into the sauce
73
Finishing the dish Add the cooked pasta to the sauce
74
Pick the meat off the oxtails and drop it into the sauce
75
Taste the sauce and season it with salt and pepper
76
To serve, spoon the pasta into large bowls and grate the Parmesan cheese over the top
77
Add the cooked pasta to the sauce
78
Pick the meat off the oxtails and drop it into the sauce
79
Taste the sauce and season it with salt and pepper
80
To serve, spoon the pasta into large bowls and grate the Parmesan cheese over the top