logo

Fettuccine with Slow Cooked Oxtail, Pecorino and Gremolata

Slow cooked meat in sauce or meat juices is one of the most satisfying foods not only to prepare, but to eat.
This recipe is exactly that. although this is a popular dish to prepare in winter,
it makes a regular occurrence on our dinner table throughout the year.

← Back to Recipies

ingredients

1.5kg oxtail

Salt and ground pepper

Flour, for dredging

1 onion, diced

2 cups red wine

1 cup chicken stock

1 cup tomato sauce

1 tablespoon fresh thyme leaves

Pecorino Romano, for grating

500g fresh fettuccine or dried pasta

2 teaspoons grated orange rind

2 teaspoons garlic finely minced

½ cup minced flat leaf parsley

Steps

  1. Salt and pepper the oxtails and dredge them in flour. Sear in hot oil until well-browned on all sides. Remove oxtails from pan and set aside.
  2. To the pan, add onion and cook until lightly browned, a few minutes. Add red wine, scraping up the browned bits, followed by the chicken stock, tomato sauce and fresh thyme. Bring to a boil.
  3. Add back the oxtails and their juices to the pot and put into a 160 degree oven for 3 hours.
  4. Once oxtails are tender and falling off the bone, remove from sauce and let cool.
  5. Once the meat has cooled, pull meat apart from bones and shred into small pieces. Add back into sauce.
  6. Cook pasta for 3 minutes or if using dried, cook accordingly to packet.
  7. In a saucepan, add meat and sauce to warm. Once pasta is a couple of minutes away from being done, drain and place pasta in saucepan with enough pasta water to maintain desired sauce consistency.
  8. Cook sauce and pasta together until well-incorporated and pasta is done. Plate and grate cheese over the top.
  9. Add minced parsley, orange rind, minced garlic and salt. Mix well and scatter over the top of the fettuccine

more recipes

Squid Ink linguine with Huon Salmon, basil, goats curd and crispy capers


This dish inspired by one of my recent trips to the Huon Salmon farm in Tasmania. Makes a huge difference to the taste of the dish when fish is harvested at night and arrives fresh the next day. Paired with a delicious fresh and simple spring recipe.

Snapper Fillets, Mutti Cherry Tomatoes, White Wine, Capers, Olives and Basil


The term acqua pazza, literally crazy water in Italian, is used in Italian cuisine to refer to a recipe for poached white fish.
There are many different variations of this sauce, from light broths, to thick tomato based sauces.
This is my version with the addition of capers, olives and basil.