Beef Oxtail is the tail of a cow. In olden days, it came from the tail of an ox, but now it comes from the tail of a cow of either sex. The tail is skinned and cut into sections; each section has a tailbone with some marrow in the center, and a bony portion of meat surrounding the tail. (thekitchn.com)
I enjoy cooking beef oxtail a couple of times a month because it taste delicious in stews. The varieties of dishes that can be created with beef oxtail are endless. One particular way I enjoy it is when it is cooked in a spicy sauce with onions. Sounds delicious, right! It is. But today I am sharing a version of a beef oxtail recipe that taste great as well.
One particular Italian chef, Lidia Bastianich, an Italian American famous chef, makes a good Braised Oxtail. This recipe is perfect with pasta. In her cookbook, Lidia’s Italian – American Kitchen, the original recipe is named Braised Oxtail with Rigatoni (Coda di Bue Basara con Rigatoni) the Italian translation. I have made this particular recipe quite often with other types of pasta. My favorite is with Gemelli pasta.
Gemelli is a simple shape of two strands of pasta twisted together. These small pasta twists are also remarkably versatile, as their shape holds the flavor of sauce beautifully while retaining the firm “al dente” texture that you expect from Barilla. (Barilla.com). The reason why I love this pasta is because of my recipe on how to cook pasta, “A Simple Way to Cook Pasta.” https://www.noubess.com/a-simple-way-to-cook-pasta/. I have to admit that not many types of pasta can hold their taste like Gemmeli pasta. It holds its shape perfectly, and holds any types of sauce as well.
The recipe is made with a blend of fresh spices, white wine, tomato, chicken stock, and Parmigiano Reggiono Cheese. The perfect Sunday dinner!
Buy all the ingredients during the week and enjoy a super delicious dinner on Sunday. Enjoy!