Strozzapreti With Oxtail Ragù And Horseradish Crumbs Recipes

STROZZAPRETI WITH OXTAIL RAGù AND HORSERADISH CRUMBS

Steps:

• Preheat oven to 350°F. Season oxtails with salt and pepper. Heat 2 tablespoons oil in a large heavy pot over medium-high and cook oxtails until deeply browned all over, 15-18 minutes; transfer to a bowl.
• Meanwhile, finely chop onion, carrots, and celery in a food processor.
• Cook vegetables in same pot, stirring often, until soft, 5-7 minutes. Add garlic and cook, stirring, until fragrant, about 2 minutes. Return oxtails to pot and add wine, broth, and 2 teaspoons rosemary. Oxtails should be just covered; top off with water if needed. Bring to a simmer, cover, and transfer to oven. Braise, checking halfway through to make sure oxtails are covered at least two-thirds of the way up, until meat is falling off the bone, 2-2 1/2 hours. Remove oxtails from liquid. When cool enough to handle, shred meat and return to sauce; discard bones.
• Meanwhile, toss breadcrumbs with remaining 2 tablespoons oil on a rimmed baking sheet, squeezing bread to help it absorb oil. Bake until golden brown, 5-7 minutes; let cool. Stir breadcrumbs, horseradish, and remaining 1 teaspoon rosemary in a medium bowl.
• Cook pasta in a large pot of boiling salted water, stirring occasionally, until very al dente (pasta will still be opaque and very firm in the center). Drain pasta, reserving 1 1/2 cups pasta cooking liquid.
• Bring ragu to a simmer over mediumhigh heat. Add pasta and 1 cup pasta cooking liquid and cook, tossing often and adding more cooking liquid to help finish cooking pasta, until pasta is al dente and sauce is thickened and coats pasta, about 5 minutes. Taste and season with salt and pepper. Serve pasta topped with horseradish breadcrumbs.
• Do Ahead
• Ragù can be made 4 days ahead. Let cool; cover and chill.

OXTAIL RAGU

Steps:

• Preheat oven to 425 degrees F (220 degrees C). Lightly oil a baking pan large enough to hold the oxtails in a single layer.
• Place chopped onions and garlic in prepared pan. Rub oxtail sections with olive oil; season with salt and freshly ground black pepper. Arrange on top of onions. Roast in preheated oven for 25 minutes. Turn oxtails and continue roasting until well browned, another 20 to 35 minutes. Remove pan from oven.
• Pour in wine vinegar, tomato sauce, chicken stock or water, rosemary, thyme, oregano, salt, and red chili flakes to the baking pan; stir. Pour the entire mixture into a large pot. Place over medium-high heat until sauce begins to simmer. Cover; reduce heat, and simmer over low heat until meat easily separates from the bone and is very tender, about 4 to 5 hours. Skim off fat before serving.