Slow Cooked Oxtail Tagliatelle

Serves 4, 9 hours.

Ingredients:

• 1kg oxtails

• 1 large white onion

• 1 carrot

• 1 bulb of garlic

• 1/2 cup tomato puree

• 1 cup of red wine

• 1litre vegetable stock

• 5 sprigs of thyme

• 2 bay leaves

• 1/4 bunch of parsley

(Seasoning flour)

• 1/2 cup plain flour

• 2tbs dried parsley

• 2tbs paprika

• 1tbs onion powder

• 1tbs garlic salt

• 2tbs ground coriander

• 1tsp chilli powder

• 1tsp black pepper

• 1tsp salt

(Seasoning)

• 1tbs parsley

• 1 tsp smoked paprika

• 1tsp garlic salt

• 1tsp ground coriander

• 1tsp black pepper

• pinch of salt

Method:

1. In a zip lock bag add all the seasoning flour ingredients.

2. Wash the oxtails in a bowl of water with a couple tablespoons of white wine vinegar to get rid of any small bone fragments and to wash off any liquid that could be in the packet.

3. Trim off any excess fat that is surrounding the oxtails.

4. Place the oxtails in the bag of seasoning flour, seal the bag and shake it so they are evenly coated.

5. Bring a heavy duty casserole pan to medium high heat on the hob with a thin layer of vegetable oil.

6. Pre-heat the oven to 150*c.

7. Remove the oxtails shaking off any excess seasoning flour.

8. Add the oxtails into the pan and sear them on each side to get some colour on them.

9. Wash, Peel and dice the carrot.

10. Peel and finely dice the onion.

11. Peel all the garlic and crush the cloves by pressing down on the garlic with the side of your knife

12. Once the oxtails are evenly coloured remove them from the pan and add the onion, garlic and carrot.

13. Cook them for 2 - 3 minutes until the onions start to caramelise.

14. Add the seasoning to the vegetables along with the tomato puree.

15. Cook out the tomato puree for 3 minutes to caramelise the sugars in the puree and remove any bitterness.

16. Add the red wine making sure to scrape the bottom of the pan to deglaze it. This will lift all the browned bits off the bottom of the pan to add more flavour to the sauce.

17. Add the vegetable stock, thyme and bay leaves into the pot and add back in the oxtails.

18. Put the lid on the pot and place it in the oven to slow cook for 6-8 hours. This will make the oxtails super tender and fall off the bone.

19. Check on the oxtails every couple of hours to make sure there there is enough liquid in the pot. If need be add more vegetable stock.

20. When the cooking time has finished bring a saucepan of water to the boil.

21. Take the oxtails out of the oven and remove all the bones, thyme stalks and bay leaves.

22. Using tongs break apart the oxtails and leave the sauce to one side.

23. Make sure to add a large pinch of salt to the pasta water.

24. Add the tagliatelle and boil for about 4-5 minutes or until the pasta is al dente (has a slight bite to it).

25. Remove the pasta from the pasta water and add it into the sauce with 1tbs of extra virgin olive oil.

26. Wash and finely chop the parsley.

27. Mix so the pasta is evenly covered in the sauce and then plate up sprinkling some of the parsley over the top!