Pappardelle with oxtail ragù & taleggio
The Bull and Last pub in north London serves this rich winter dish, best enjoyed beside an open fire
Difficulty and servings
Serves 8
Preparation and cooking times
Prep 1 hr
Cook 6 hrs
plus resting and overnight marinating
- Put the oxtail in a container with the vegetables, spice bag and herbs, then add salt and pour over the wine. Leave overnight.
- Heat oven to 170C/fan 150C/gas 5. Remove the oxtail and dry with kitchen paper then season and brown in a little oil in a large casserole. meanwhile, strain the wine into a container and reserve the veg. Once the oxtail is browned, remove. Fry the vegetables until golden then put the oxtail back, pour over the wine and beef stock and cover. Cook in the oven for 5 hours.
- To make the pasta, put the flour and a pinch of salt into a mixing bowl, making a well in the centre. Put the egg, olive oil and water into the well. Now move your fingers in a circular motion, gradually incorporating the flour. Knead the dough for around 10 minutes - it will take some work to get it to come together. Cut the dough in half, wrap in clingfilm then chill to rest for 30 minutes.
- Roll out the dough with a rolling pin, and then roll it through a pasta machine down to just under number 1. Cut into 2.5cm thick ribbons, blanch in boiling salted water then cool in iced water. Drain and mix with olive oil then store in the fridge until you need it.
- Take the oxtail out and rest for 2 hours. Remove the meat and discard the veg. Strain the liquor into a pan and reduce until you have two thirds left. Fry the veg and garlic for the ragu, then add the purée, wine and port and reduce by half. Pick all the meat off the bone and add to the mixture with the liquor. Cook over a low heat until it looks like a ragu, about 30-45 minutes. Check for seasoning - add a squeeze of lemon juice to liven it up.
- Cook the pappardelle until al dente in boiling salted water then drain. Toss with the ragu, some grated parmesan and plenty of chopped parsley. Serve with taleggio on top and a drizzle of extra-virgin olive oil.
PER SERVING
646 kcalories, protein 38.9g, carbohydrate 68.1g, fat 21.3 g, saturated fat 6.5g, fibre 6g, salt 1.06 g
Recipe from olive magazine, March 2011.
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Ingredients
- 1½kg oxtail , cut into pieces
- 1 onion , chopped
- 1 celery stick, chopped
- 1 carrot , chopped
- 1 garlic bulb
- 4 allspice berries, 2 cloves, 7 peppercorns and 1 star anise, tied into a muslin bag
- thyme , rosemary and 2 bay leaves tied into an outer leek leaf
- 375ml red wine
- oil
- 850ml strong beef stock
FOR THE PASTA
- 500g '00' pasta flour
- 5 eggs , 3 whole and 2 yolks
- 6-8 saffron filaments warmed in 25ml water, and filaments then fished out
- 1 tbsp olive oil
FOR THE RAGU
- 1 carrot , finely chopped
- ½ leek , finely chopped
- 2 celery sticks, finely chopped
- ½ celeriac , finely chopped
- 1 small onion , finely chopped
- 3 garlic cloves , finely chopped
- 1 tbsp tomato purée
- 190ml red wine
- 125ml port
- parmesan , chopped parsley and taleggio cheese, cut into thin slices, to serve
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Difficulty and servings
Serves 8
Preparation and cooking times
Prep 1 hr
Cook 6 hrs
plus resting and overnight marinatingIngredients
- 1½kg oxtail , cut into pieces
- 1 onion , chopped
- 1 celery stick, chopped
- 1 carrot , chopped
- 1 garlic bulb
- 4 allspice berries, 2 cloves, 7 peppercorns and 1 star anise, tied into a muslin bag
- thyme , rosemary and 2 bay leaves tied into an outer leek leaf
- 375ml red wine
- oil
- 850ml strong beef stock
FOR THE PASTA
- 500g '00' pasta flour
- 5 eggs , 3 whole and 2 yolks
- 6-8 saffron filaments warmed in 25ml water, and filaments then fished out
- 1 tbsp olive oil
FOR THE RAGU
- 1 carrot , finely chopped
- ½ leek , finely chopped
- 2 celery sticks, finely chopped
- ½ celeriac , finely chopped
- 1 small onion , finely chopped
- 3 garlic cloves , finely chopped
- 1 tbsp tomato purée
- 190ml red wine
- 125ml port
- parmesan , chopped parsley and taleggio cheese, cut into thin slices, to serve
PER SERVING
646 kcalories, protein 38.9g, carbohydrate 68.1g, fat 21.3 g, saturated fat 6.5g, fibre 6g, salt 1.06 g
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09 November 2011
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