Charlotte: “If you are anything like me, you most likely have never tried, let alone purchased oxtail. If it weren’t for the chef in our house I still may not have. Yet this scrumptious pasta is filled with an oxtail mixture that reminds me of a concentrated version of beef stew. It is hearty yet comes across as much lighter than expected with the delicate pasta. Next time you are in the market you should give it a try- the remarkable flavor will surprise you!”
First you need to braise the oxtail. This can be done on the stove top, in a low oven, in a crock pot (slow cooker) or even Sous Vide in a water bath.
The Ingredients for the braise:
- Oxtail cut.
- Carrots (diced)
- Celery (diced)
- Onion (diced)
- Garlic (one clove)
- Tomato Paste
- Bottle of Otter Creek beer
- Bay leaf
- Salt and pepper
Dust the oxtails with flour and season with salt and pepper. Then brown in a little oil.
Add the vegetables, garlic and herbs then sweat for a few minutes.
Pour in the beer then heat to a gentle simmer. Cook for 2-3 hours.
After the first hour of cooking add a tablespoon of tomato paste and if needed a little water. Cook until the oxtail meat is tender and falls off the bone.
Allow to cool then pick the meat from the bones and mix with the remaining cooking sauce.
Chop the picked mixture or pulse in a food processor. You just want to break up the meat not puree it!
Then check the seasoning and set aside to cool.
The Tomato Pasta
- 1 Cup AP Flour
- 1/2 Cup Semolina Flour
- 2 Whole Eggs
- 2 Yolks
- 1 Teaspoon Tomato paste
- Pinch of salt
- Drizzle of olive oil
Measure the dry ingredients and place in the food processor.
Add the eggs and yolks.
And the tomato paste.
Add the olive oil.
Blitz until it forms a silky smooth dough.
Rest for 30 minutes.
Flour the pasta roller and your bench with plenty of flour.
Roll out the dough.
Place about a teaspoon of the oxtail on one side of the pasta sheet space about a fingers width apart.
Brush the side and top with egg wash.
Fold or roll once.
Use your fingers to seal the sides of each and expel any air.
Cut the pasta leaving a flap of about one more fold or roll.
Fold over and again use a finger to help ensure a good seal and expel and additional air.
Cut into individual Agnolotti.
Boil a pot of very salty water (It should taste like the sea).
Cook the pasta for 2-4 minutes.
Toss in olive oil sprinkle with herbs or scallions and grated Parmesan.