Braised Oxtail Casarecce Siciliane Recipe

• 2 lb oxtail, cut
• 3 Tbsp. vegetable oil
• 1 x carrot, peeled, and, minced
• 1 lrg onion, peeled, and, minced
• 2 stalk celery, minced
• 1 x bulb garlic, halved
• 1 c. red wine
• 1/2 c. balsamic vinegar
• 2 1/2 lt veal stock bouquet garni,:5 sprigs thyme, 12 whole peppercorns, 1 bayleaf
• 1 x salt and pepper
• 250 gm dry pasta, -, casarecce siciliane

1. Preheat Oven to 275 F.In large saucepot sweat carrots, onions and celery.
2. Add in the garlic, red wine and balsamic vinegar.
3. Reduce by one-third.
4. Add in the veal stock, and bouquet garni.
5. Allow to simmer.
6. In large fry pan, heat the vegetable oil.
7. Season the oxtail with salt and pepper.
8. Sear the oxtail on both sides till golden.
9. Add in more vegetable oil if needed.
10. Remove the oxtail and place it in the braising liquid.
11. Bring back to a simmer and cover with a tight-fitting lid.
12. Place in the preheated oven and allow to cook for 2-3 hrs.
13. The oxtail is done when the meat falls freely away from the bone.
14. In a large pot with boiling salted water, cook the pasta according to instructions on the package.
15. When the pasta is al dente, strain, don't rinse with water.
16. Add in a small amount of extra virgin olive oil to prevent pasta from sticking, and place on sheet pan to allow to air dry.
17. Don't rinse.
18. When the oxtail is done, remove it from the braising liquid.
19. Strain the liquid and transfer to a clean sauce pot.
20. Reduce by one-half till it reaches a thick consistency.
21. Check the seasoning.
22. Pull the oxtail meat off of the bone.
23. Add in pasta to the sauce and reheat.
24. Add in the oxtail meat and toss.
25. Adjust the seasoning.
26. Serve immediately

oxtail, vegetable oil, carrot, onion, stalk celery, garlic, red wine, balsamic vinegar, veal stock bouquet, salt, pasta

Taken from cookeatshare.com/recipes/braised-oxtail-casarecce-siciliane-90652 (may not work)