Pappardelle With Oxtail Ragu & Rutabega Sauté
By Executive Chef/Partner Nicholas Yanes of Juniper in Austin, Texas.
INGREDIENTS
- 1 packet (8 pcs) Pappardelle pasta
- 1.5 Oz. Braised Oxtail
- 2 Oz. Oxtail ragu
- 1 Tbsp Ricotta
- 1 Tbsp Rutabega
- 1 tsp Chopped herbs: Parsley, basil, chive garnish
DIRECTIONS
- Start by reducing oxtail ragu in a saute pan to sauce consistency. Add oxtail to mix, and ricotta. Stir to combine, Blanch pappardelle pasta and add to sauce when cooked.
- Toss in rudabega saute and chopped herbs. Season to taste and plate with the herbs garnish on top.
INGREDIENTS
Oxtail Ragu:
- 15 lbs Oxtails
- 1500 grams Carrots
- 1500 grams Onions
- 1500 grams Celery
- 2 bottles Red wine
- 2 cans San Marzano tomatoes
- 2 heads Garlic
- 4 sprigs Rosemary
- 5 grams Juniper
- 5 grams Bay leaf
- 5 grams Black pepper
- 30 grams Grapeseed oil
- Water, to cover
DIRECTIONS
- Season oxtail liberally with kosher salt and place on a sheet tray. Allow to cure for 24 hours.
- Roast oxtails in oven at 450 with the fan on until golden brown. Add in mirepoix and brown. Deglaze with red wine until au sec. Put the aromatics into a sachet (garlic, rosemary, juniper, bay, black pepper) and tie tightly. Add to pot and add in tomatoes and water. Cover with foil and simmer for 8-10 hours (or overnight) until meat is tender. Remove meat from braise when ready and pick. Reserve the meat separately.
- To finish the ragu, strain the braising liquid through a china cap, pressing through with a ladle to get some of the vegetable matter to pass through, then place the braising liquid back on the stove and reduce and skim to 1/3rd of the original volume. Add a can of tomatoes and burr mix the ragu until smooth. Season with salt to taste and reserve for service.
INGREDIENTS
Rutabega Sauté:
- 1 quart Rutabega, cut into medium dice
- Oil, as needed
- Salt, to taste
- Rosemary, choppped
DIRECTIONS
- Cut rudabega nicely into a medium dice. Saute on high heat with a bit of oil in the pan and roast until brown. Remove from heat and season with salt and toss with chopped rosemary. Cool and reserve for service.
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