Roman Oxtail Stew with Rigatoni.
Nyhet -
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Roman Oxtail Stew with Rigatoni
Serves 4-6
1.2kg oxtail, cut into sections
1 onion, finely diced
4 tbsp olive oil + more
300ml good red wine
800g tinned plum tomatoes, cut up with their juices
100ml water or stock
200g celery, cut into batons
30g pine nuts
30g sultans
Cocoa powder, to taste
400g rigatoni
Butter
Champagne vinegar, to taste
Salt & pepper, to taste
To serve:
Grated pecorino cheese
Instructions:
1) Place a large dutch oven over medium high heat. When hot, add the olive oil and brown the oxtails on all sides. Do this in batches if you have to. Remove the to a plate.
2) Lower the heat and add the onion and cook until golden. Add the red wine and deglaze. Bring to a roaring boil and add the tomatoes, 100ml water, salt and pepper. Add the oxtail back and turn them over to make sure they are covered with sauce. Bring to a simmer and reduce the heat to low. Partially cover the pot and braise the oxtail slowly for 3 hours, adding water if the sauce is reducing too much.
3) After 3 hours, add the celery, pine nuts, sultants and more water if needed. Cook for 2 more hours or until the oxtail is very tender. This can take up to 6 hours in total. Cover the pot and let it rest overnight in the fridge (see note)
4) When the stew cooks, a layer of fat will gather on top. Remove this with a spoon.
5) Reheat the stew and pick the meat from the bones. Add the meat to the sauce. Combine 1-2 tsp cocoa powder with equal amounts of sauce in a glass. Stir and add to the pot. Season to taste with salt, pepper and champagne vinegar.
6) Before serving, add a knob of butter and toss with rigatoni.
Note: if you don’t have time to let it rest overnight, spoon away some of the fat that is resting on the surface.
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