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Nature's Fresh Braised Oxtail with Casarecce, Crème Fraiche, Rocket and Toasted Breadcrumbs

serves
6
prep
10 hours
cook
3-4 hours
difficulty
Medium
ingredients
  • 1 x 1.8-2kg oxtails segmented into 2 inch pieces
  • 1 carrot peeled and roughly chopped
  • 1 onion peeled and roughly chopped
  • 1 stalk celery trimmed and roughly chopped
  • 1 bottle of pinot noir
  • 3 pieces of orange peel
  • 8 garlic cloves
  • 6 sprigs of thyme
  • ½ cup olive oil
  • ½ cup butter
  • ½ cup brandy
  • 3 cups beef stock
  • Salt and cracked black pepper
  • To Serve:
  • 500gms of casarecce pasta cooked till tender.
  • ¾ cup crème fraiche
  • 50g butter
  • 150g baby rocket
  • ¾ cup grated Parmesan cheese (Fresh)
  • ½ cup toasted breadcrumbs
  • Salt and cracked black pepper
method
  • Marinate the oxtail in the red wine, carrot, celery and onion along with orange peel, garlic and thyme for a good 8 hours, preferably overnight, turning the oxtail after the first 5 hours.
  • After marinating, separate the meat from the red wine and vegetables, clarify the wine by placing in a pot and bringing to the boil, skim away any scum that comes to the surface then set aside
  • Choose a large, heavy pan to accommodate all ingredients.
  • Season the well-drained oxtail with salt and pepper and proceed to brown in butter and olive oil, transferring them to a colander or sieve to drain once browned.
  • Place oxtail into pot, scattering the marinated vegetables, thyme, orange peel and garlic evenly throughout, warm the brandy in another pan, ignite it and pour over meat. Stir until the flames die down. Add the beef stock along with the clarified wine and bring to the boil.
  • Skim the surface and allow the wine to boil gently for a few minutes. Taste, adjust seasoning, cover with a double thickness of greaseproof paper, a lid and braise at 140’C in the oven or very gently on top of the stove until tender, approximately 3-4 hours. Remove from heat and skim away any fat
  • Separate oxtail from sauce and allow to cool a little before removing the meat from the bone. Roughly chop the meat and discard any bone Pass sauce through a mesh sieve, set back over the stove top and continue reducing sauce by almost two thirds.
  • In a large skillet, warm the oxtail in butter, breaking with a fork as it warms, add in a good 2 cups of the braising liquor along with the crème fraiche, cooked pasta, Parmesan and rocket, toss gently, adjust seasoning with more pepper and serve immediately, topped with toasted breadcrumbs
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