Braised oxtails with homemade red wine pasta

Braised oxtails with homemade red wine pasta
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Category: main dish


Serves 6 to 8

3 to 4 large, meaty oxtails or bone-in short ribs or 2 pounds boneless beef stew meat, cut into 2-inch pieces
Kosher salt and freshly ground black pepper, to taste
1/4 cup olive oil
3 stalks celery, chopped
1 yellow onion, chopped
1 carrot, chopped
1 small head garlic, unpeeled, halved crosswise
1 tablespoon tomato paste
3 cups (750 ml) dry red wine
1 bunch fresh thyme
1 bunch fresh flat-leaf parsley
1 sprig fresh rosemary
2 dried bay leaves
1 tablespoon black peppercorns
1 cup ?demi-glace (store-bought or homemade; see How To Make Cheater’s Demi-Glace below)
Semolina flour, for dusting
1/4 cup olive oil
12 baby carrots (not those blobs labeled “baby carrots” but actual young, slender carrots), blanched and halved lengthwise
1 cup mixed minced fresh thyme, rosemary, and flat-leaf parsley
1 cup (250 ml) dry red wine
1/2 recipe Homemade Red Wine Pappardelle
Freshly grated Parmigiano-Reggiano cheese, for serving


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Added 9 years ago by:
Heidi Ben-Aviel Heidi Ben-Aviel
     243 recipes
4 people cheffed this recipe
Patricia Marie BulischeckDaNette FranklinStephanie Brooks HawkinsHeidi Ben-Aviel
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