Monday, 28 December 2009

Pappardelle with Oxtail Ragu

This recipe (the second one on the page), from Skye Gyngell, is pretty good. I assumed it was an error when it called for 30g of chopped tinned tomatoes, because what would be the point? and added a whole can.

Is it better than our usual meat sauce? I don't think so. One of Paul's many virtues is that he makes a really amazing meat sauce, so it's pretty hard to beat. The oxtail did its slow-cooked thing and fell to delicious gelatinous threads, but I just wasn't convinced.

Still, if you happen to have an oxtail lurking in the freezer, you really could do worse. Especially at this time of year when it is quite nice to have the stove on for about 4 hours.

13 comments:

The Cat's Mother said...

I'm sure there is a place for oxtail ragu - would it be better with something chunkier like spirali that can absorb the oiliness?

I wonder about the recipe numbers - the wine amount looks odd too.

A Year on the Grill said...

Not much chance i have an oxtail laying about.. funny line

Natashya KitchenPuppies said...

Mmm, I have a sudden craving for pappardelle. Maybe I will make some pasta tonight.
Thanks for the inspiration!

kat said...

It certainly looks like it would be an amazing winter dish

Peter M said...

Broad pasta & noodles, a rich oxtail sauce..I'm slayed.

Foodycat said...

Mother - I don't know, I think oxtail is better in other dishes!

AYOTG - lol!

Natashya - oh I'd love some of your homemade pappardelle!

Kat - it was very warming.

Peter - I think my next ragu will be venison.

Laura @ Hungry and Frozen said...

Hmm, maybe it's one of those recipes that just sound nicer than they are. Seeing this reeeally makes me want to have a big bowl of pappardelle though. And you're lucky you have someone to hand that is good with a meat sauce!

ARLENE said...

The oxtail didn't suck me in, but the pappardelle did. This is my favorite (tied with rigatoni) pasta in the world. I've never had oxtail; it's hard enough to find veal shanks these days in upstate NY.

Chef Aimee said...

The last time I had Oxtail was at Babbo...this looks better. :)

Foodycat said...

Laura - I think you might be right!

Arlene - veal of any sort is hard to get in the UK! It's easier to get venison osso bucco than veal.

Aimee - thank you!

Debinhawaii said...

I keep meaning to make oxtail soup but maybe a ragu instead. It looks yummy!

girlichef said...

I've totally fallen for oxtail! Just that rich, silky texture...I would love to try it with the pappardelle next time. Hmmmm...

Foodycat said...

Deb - try it with Thai flavours - oxtail tom yum soup is my favourite!

Heather - it's a wonderful meat! Cheap too usually.

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