OXTAIL RAGOUT WITH PAPPARDELLE
DINNER AT HOME
Oxtails were on sale at the local market so I made an Oxtail Ragout with Pappardelle. While the Oxtail meat did not fall off the bone and took some work to get off the bone this was worth it. A delicious pasta dish with distinct flavor from the Oxtails.
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| OXTAIL RAGOUT WITH PAPPARDELLE |
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| OXTAILS |
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| SAUTE CARROTS, CELERY, ONION AND GARLIC |
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| ADDED TOMATO PASTE AND CUP OF RED WINE |
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| REMOVED VEGGIES AND SET ASIDE AFTER THE WINE REDUCED |
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| OXTAILS COATED IN FLOUR |
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| BROWNED THE OXTAILS IN OLIVE OIL |
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| BROWNED ON ALL SIDES |
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| TWO JARS OF OUR FAVORITE SAUCE |
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| ADDED THE COOKED VEGGIES |
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| ADDED THE SAUCE |
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| ADDED SOME CHICKEN STOCK AND SIMMERED FOR SEVERAL HOURS |
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| AFTER SIMMERING REMOVE MEAT FROM OXTAILS AND PLACE BACK IN SAUCE |
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| OXTAIL RAGOUT WITH PAPPARDELLE ON THE LANAI |
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