Tuesday Tastings :: Fall Oxtail Pappardelle

We’re following up this morning’s pasta making class with an exclusive recipe from épicerie‘s chef and owner, Sarah McIntosh. If you know me, you probably know that I’m not the biggest meat-lover, and that 95% of the dishes I eat and cook are veggie-centric… but this Fall Oxtail Papperdelle has me singing an entirely different tune. Mark my word: at the first sign of temps dipping below 70, I’m making it my personal goal to braise some oxtail. This recipe is light, bursting with flavor, and best of all, super simple (since it features super flavorful braised meat, you don’t add any flavors to the pasta dish that weren’t used in the braise). Scroll down for the recipe, as well as some adaptations that’ll allow you to enjoy it all year ’round.

Fall Oxtail Pappardelle

*feeds 6

Ingredients:

• fresh pasta, 4 oz per serving
• ½ cup cream
• 1 lb seared oyster mushrooms
• 1 carrot, diced small
• 4 shallots, diced small
• 4 stalks celery, diced small
• ½ cup fresh parsley
• oxtail meat and remaining oxtail juice (recipe below)

Instructions:

1. In a pan, warmt he meat over medium heat. Add the mushrooms and vegetables.
2. In a pot of simmering, salted water, boil the pasta for 3-4 minutes. When cooked, add pasta straight from the pot to the pan. Add cream and garnish with parsley. Serve and enjoy!

Braised Oxtail

Ingredients:

• 3 Tsbp canola oil
• 2 lbs oxtail
• 2 carrots
• ½ onion
• 4 stalks celery
• 4 cloves garlic
• 1 bay leaf
• 2 cups red wine
• beef broth
• salt & pepper

Instructions:

1. Liberally cover the oxtail with salt and pepper. Sear all sides on medium heat in the canola oil. Pull oxtail from pot.
2. Medium dice all vegetables and add them to the pot to caramelize. Add red wine to deglaze. Place oxtail back in the pot and cover with beef broth.
3. Cover the pot with aluminum foil and cook at 350° for 2½-3 hours. Until the meat is falling off the bone.

 

And some seasonal adaptations…

Winter: Carbonara with spaghetti, pancetta, egg, garlic, parmesan

Spring: Pappardelle with English peas, mint, cream and pecorino

Summer: Linguine with summer squash, cheery tomatoes and a white wine sauce

 

*recipes by Sarah McIntosh of épicerie, for CamilleStyles.com

*photography by Wynn Myers