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Braised Beef Oxtail with Pasta Noodles

Braised Beef Oxtail

Braised beef oxtail is a classic dish that is both comforting and flavorful. The oxtails are slowly cooked in a rich broth, which results in tender and juicy meat that falls off the bone. The broth is also infused with all of the flavors of the oxtails, making it a delicious sauce for pasta noodles.

This dish is perfect for a cold winter night or for any occasion when you want to serve something special. It is also relatively easy to make and can be prepared in advance.

Beef oxtail is a delicious and versatile cut of meat that can be used to create a variety of dishes. One of my favorites is Lidia Bastianich’s Braised Oxtail with Rigatoni. I like to substitute Gemelli pasta for the rigatoni, but either one is delicious. This recipe is perfect for a cold winter night or for any occasion when you want to serve something special.

To make the oxtail, you will need to brown it in a large pot over medium heat. Once it is browned, add vegetables such as onions, carrots, celery, and garlic. Cook until the vegetables are softened, then add beef broth, red wine, and tomato sauce. Bring the mixture to a boil, then reduce heat to low and simmer for 2 hours or until the oxtails are tender and falling off the bone.

While the oxtails are cooking, cook the pasta noodles according to package directions. To serve, divide the pasta noodles among bowls and top with the oxtails and sauce. Sprinkle with Parmesan cheese and enjoy!

Braised Oxtail with Rigatoni

How to Cook the pasta for the braised beef oxtail

Gemelli pasta is a great choice for beef oxtail because it is versatile and can hold the flavor of sauce beautifully. To cook gemelli pasta for beef oxtail, follow these steps:

  1. Bring a large pot of salted water to a boil.
  2. Add the Gemelli pasta to the boiling water and cook according to package directions.
  3. Once the pasta is cooked al dente, drain it and immediately add it to the pot with the beef oxtail sauce.
  4. Toss the pasta with the sauce until it is well coated.
  5. Serve immediately and enjoy!

Here are some tips for cooking Gemelli pasta:

  • Do not overcrowd the pot when cooking Gemelli pasta. This will prevent the pasta from cooking evenly.
  • Add a generous amount of salt to the water. This will help to season the pasta and prevent it from sticking together.
  • Do not overcook the pasta. Gemelli pasta should be cooked al dente or slightly firm to the bite.
  • Drain the pasta immediately after cooking. This will prevent it from becoming overcooked and mushy.
Braised Beef Oxtail
Braised Beef Oxtail

How to make the beef oxtail dish

  • 2 ½ pounds oxtails, preferably all larger pieces, but probably one whole oxtail, cut between joints to pieces of varying size: This is the main ingredient in the dish. Oxtails are a cut of meat that is high in collagen and flavor, making them perfect for braising. When choosing oxtails, look for pieces that are larger and have more meat on them. If you can only find one whole oxtail, cut it between the joints into pieces of varying size.
  • Salt: Salt is an essential ingredient in any dish, and it helps to enhance the flavors of the other ingredients. Be sure to season the oxtails generously with salt before braising them.
  • Freshly ground black pepper: Freshly ground black pepper adds a bit of heat and complexity to the dish. Season the oxtails with pepper to taste.
  • Extra-virgin olive oil: Olive oil is a healthy and flavorful cooking oil. It is used to brown the oxtails and vegetables before braising them.
  • Yellow onions, chopped (about 2 cups): Onions add sweetness and depth of flavor to the dish. Chop the onions finely so that they cook evenly.
  • Medium carrots, peeled and shredded (about 1 cup): Carrots add sweetness and color to the dish. Shred the carrots so that they cook evenly.
  • Chopped celery with leaves: Celery adds freshness and flavor to the dish. Chop the celery and leaves finely so that they cook evenly.
  • Chopped fresh Italian parsley: Parsley adds a fresh and herbaceous flavor to the dish. Chop the parsley finely.
  • Garlic cloves, peeled and chopped: Garlic adds a bit of sharpness and flavor to the dish. Chop the garlic finely.
  • Dry white wine: White wine adds acidity and complexity to the dish. Use a dry white wine that you enjoy drinking.
  • One 35-ounce can of Italian plum tomatoes, preferably San Marzano with their liquid, crushed: Italian plum tomatoes are a variety of tomato that is known for its rich flavor and low acidity. San Marzano tomatoes are a particularly good choice for this dish. Crush the tomatoes with their liquid by hand or in a food processor.
  • Chicken stock or reduced-sodium chicken broth: Chicken stock or broth adds flavor and moisture to the dish. Use a high-quality stock or broth for the best results.
  • One pound rigatoni, Gemelli, or penne pasta: Rigatoni, Gemelli, and penne pasta are all good choices for this dish. They are all sturdy kinds of pasta that can hold up to the weight of the sauce.
  • 1 cup grated Parmigiano-Reggiano cheese, optional: Parmigiano-Reggiano cheese adds a salty and nutty flavor to the dish. It is optional, but it is a delicious finishing touch.

Instructions

To make Braised Beef Oxtail with Pasta Noodles, first brown the oxtails in batches in a large Dutch oven. Then add onions, carrots, celery, parsley, and garlic to the pot and cook until softened. Pour in the wine and cook until evaporated. Add crushed tomatoes and chicken stock, then return the oxtails to the pot and cover. Simmer over low heat for 2-3 hours or until the oxtails are very tender.

While the oxtails are braising, cook pasta according to package directions. Once the oxtails are cooked, shred the meat and return it to the sauce. Drain the pasta and add it to the pot with the sauce. Toss to coat and add grated Parmesan cheese, if using. Taste and adjust the seasoning as needed. Serve immediately.

Here are some tips for making the best Braised Beef Oxtail with Gemelli Pasta:

  • Use homemade beef broth for a richer flavor.
  • If you don’t have time to cook the oxtails for 2 hours, you can pressure cook them on high for 45 minutes or until they are tender.
  • You can also add other vegetables to the pot, such as potatoes, mushrooms, or green beans.
  • To make the sauce thicker, you can whisk together one tablespoon of flour with one tablespoon of water. Add the flour mixture to the pot and stir until the sauce has thickened.

This braised beef oxtail recipe for a delicious Sunday dinner is made with a blend of fresh spices, white wine, tomato, chicken stock, and Parmigiano Reggiano cheese. It’s easy to prepare, and all the ingredients can be purchased during the week. So go ahead and buy everything you need, and then relax and enjoy a delicious home-cooked meal on Sunday!

Braised Beef Oxtail e1436834131444 2

Braised Beef Oxtail

Braised Oxtail make an excellent main course. It can be served with grains, pasta or root vegetables.
5 from 1 vote
Prep Time 35 minutes
Cook Time 3 hours 30 minutes
Total Time 4 hours 5 minutes
Course Dinner, Main Dishes
Cuisine Caribbean
Servings 6
Calories 1074 kcal

Ingredients
  

  • 2 ½ pounds oxtails preferably all larger pieces, but probably one whole oxtail, cut between joint to pieces of varying size
  • Salt
  • Freshly ground black pepper
  • 6 tablespoons extra-virgin olive oil
  • 2 medium yellow onions chopped (about 2 cups)
  • 2 medium carrots peeled and shredded (about 1 cup)
  • 1 cup chopped celery with leaves
  • 1/3 cup chopped fresh Italian parsley
  • 3 cloves garlic peeled and chopped
  • 2 cups dry white wine
  • One 35-ounce can Italian plum tomatoes preferably San Marzano with their liquid, crushed
  • 3 to 4 cups Chicken stock or reduced-sodium chicken broth
  • 1 pound rigatoni gemelli or penne pasta
  • 1 cup grated Parmigiano-Reggiano cheese optional

Instructions
 

To prepare the oxtails:

  • Soak the oxtails in cold water for 30 minutes to remove any blood or impurities. Drain thoroughly and pat dry.
  • Season both sides of the oxtails generously with salt and pepper.

To brown the oxtails:

  • Heat the olive oil in a large Dutch oven over medium-high heat.
  • Add the oxtails to the pot in batches, without overcrowding the pan. Cook, turning occasionally, until golden brown on all sides, about 5 minutes per batch.
  • Remove the browned oxtails from the pot and set aside.

To cook the vegetables:

  • To the same Dutch oven, add the onions, carrots, celery, parsley, and garlic. Season lightly with salt and pepper.
  • Cook over medium heat, stirring occasionally, until the vegetables are softened, about 4 minutes.
  • To deglaze the pan and add the tomatoes:
  • Pour the wine into the pot and bring to a boil. Cook until the wine has evaporated, about 1 minute.
  • Add the crushed tomatoes and their liquid to the pot. Bring to a boil, then reduce heat to low and simmer.
  • To braise the oxtails:
  • Return the browned oxtails to the pot.
  • Cover the pot and simmer over low heat for 2-3 hours, or until the oxtails are very tender and falling off the bone.
  • Add chicken stock to the pot as needed to keep the liquid level constant.

To cook the pasta:

  • While the oxtails are braising, bring a large pot of salted water to a boil.
  • Add the pasta to the boiling water and cook according to package directions.

To finish the dish:

  • Remove the oxtails from the pot and set aside.
  • Shred the oxtail meat and return it to the sauce.
  • If desired, remove the excess fat from the sauce.
  • Drain the pasta and add it to the pot with the sauce. Toss to coat.
  • Stir in the grated Parmesan cheese, if using.
  • Taste and adjust the seasoning as needed.

To serve:

  • Spoon the pasta into bowls and ladle the remaining sauce over top.
  • Serve immediately.

Notes

My version: add vinegar to water when soaking the oxtail. Add a couple of thyme sprigs when sauce is boiling.

Nutrition

Calories: 1074kcalCarbohydrates: 70gProtein: 78gFat: 46gSaturated Fat: 15gPolyunsaturated Fat: 3gMonounsaturated Fat: 24gCholesterol: 223mgSodium: 845mgPotassium: 554mgFiber: 4gSugar: 8gVitamin A: 3888IUVitamin C: 10mgCalcium: 291mgIron: 10mg

Please keep in mind that nutritional information is a rough estimate and can vary greatly based on the products used.

Keyword beef recipe, oxtail recipe
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Nutrition info is automatically generated and provided as a courtesy and as an estimate only.

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