Barilla Orecchiette Pasta en Brodo with Satsuma Wagyu Beef, Oxtail, Chanterelles, Fava Beans & Chestnut Purée
by Executive Chef Michael Poompan of the Coronado Island Marriott Resort & Spa in San Diego, California.
Serves 4
Oxtail
INGREDIENTS
- Beef Broth
- 2 lbs. Beef Oxtail
- 2 lbs. Beef Marrow Bones
- 4 ea. Onions
- 2 whole Garlic
- 2 ea. Tomatoes
- 6 ea. Bay Leaves
- White Soy Sauce
- Sherry Vinegar
DIRECTIONS
- Roast oxtail, onions, whole garlic, and tomatoes until onions are soft and caramelized, and oxtails are dark.
- Place all items in a stockpot, and cover with cold water. Simmer for 6-8 hours adding water as necessary.
- Strain stock and allow to cool and remove fat, remove 1 cups broth for chestnut puree.
- Pull all meat from oxtail and reserve for the pasta dish.
- Reduce stock by half, season with white soy sauce and sherry vinegar to taste.
Wagyu Beef
INGREDIENTS
- 1 lb. Wagyu Beef Knuckle
- 2 tbsp. White Soy Sauce
- 2 tbsp. Bourbon Barrel-aged Worcestershire
DIRECTIONS
- Portion beef knuckle into 3-4 oz portions.
- Place all items in a sous vide bag and vacuum seal.
- Marinate for four hours.
- Cook sous vide at 129 o F for 4 hours, cool in ice water immediately
Chestnut Puree
INGREDIENTSt
- 1/2 package Melissa’s Produce Peeled & Steamed Chestnuts
- 1 cup Beef Broth
- ¼ cup Cream
DIRECTIONS
- Place stock and chestnuts in a pot and cook until the chestnuts are very soft.
- Blend puree and add cream, season with salt.
Roasted Cherry Tomatoes
INGREDIENTS
- 20 ea. Cherry Tomatoes
- Olive oil
- Thyme
DIRECTIONS
- Toss tomatoes with olive oil and thyme.
- Slow cook at 300 F until tomatoes start to burst and wrinkle.
Crispy Beef
INGREDIENTS
- Meat pulled from above oxtails
- Frying oil
DIRECTIONS
- Shred meat and reserve half for pasta dish.
- Heat a ¼ inch of oil in a saute pan, when hot add the shredded oxtail meat.
- Continually stir until meat crisps up, drain on a paper towel, season with salt.
Orecchiette en Brodo
INGREDIENTS
- 8 oz. Dry orecchiette pasta
- 1 cup Chanterelle mushrooms, cleaned
- ½ cup Melissa’s fava beans
- Beef knuckle, cooked sous vide
- Oxtail meat from broth
- Crispy oxtail meat
- Reduced beef broth, heated
- Butter
- Chestnut puree, heated
- Roasted cherry tomato
- Fresh Origins yellow haricot vert shoots
- Fresh Origins micro bean flowers
- Fresh Orgins petite fave leaves
DIRECTIONS
- Cook orrechiette pasta as instructed.
- Remove beef from marinade and sear on both sides, cook to medium rare.
- As pasta cooks, heat a saute pan with oil. When very hot add the chanterelle mushrooms.
- When the mushrooms are almost cooked add the fava beans and reserved oxtail meat, season with salt.
- Add cooked pasta to the saute pan and toss to mix all ingredients. Add a small amount of broth and a small amount of butter, reduce to glaze pasta.
- Using a table knife or small spatula spread chestnut puree on bottom of the plate.
- Place roasted cherry tomatoes around chestnut puree. Place a serving of pasta on chestnut puree.
- Slice steak and place on plate next to pasta. Toss shoots, leaves, and flowers with olive oil and salt and place between steak and pasta.
- Sprinkle crispy beef over the pasta. Serve beef broth on the side to be poured over last minute.
Find out more about Executive Chef Michael Poompan at his CHEF’S ROLL PROFILE.
Photography by Sergey Kolivayko/Field Guide.
