Happy Tasty Tuesday, food fans. Tonight’s post is a tale in comfort food, if a little out of the box. This is a dish that is sure to warm and fill you up on a cold winter night and its a way to have a nice stew without hours of work. By using a rice cooker and some varied liquids, you can have a bold, savory stew in a fraction of the time.
If you have not had oxtails before, you are missing a treat. They are not scraps, but rather meaty pieces of beef vertebrae that have a similar cooking process and flavor to short ribs. They often have a little bit of marrow that blends with cooking liquid to add flavor to the stew that cannot come from any artificial flavor. It may be a lot of work, but it is worth it.
But it is not without some time to spare, which is why I paired my oxtail stew with homemade whole wheat fettuccine. Oxtail stew is usually served over rice or maybe mashed potatoes, not pasta. But why not? I don’t know. Probably availability of ingredients, but the pairing works well, giving the dish a stroganoff like comfort appeal. You’ll surely enjoy it.
2 lb oxtails
Salt and pepper to cover
2 medium carrots, diced
1 large onion, diced
2 stalks celery, diced
Salt and pepper
6 cloves garlic, 4 diced, 2 whole
1 small can tomato paste
1 12 oz beer
1 1/2 cups vegetable broth
4 bay leaves
1 tsp oregano
1 tsp basil
1 tsp paprika
1 tsp red pepper flake
In large pan, heat enough olive oil to cover pan over medium heat. Add the onion, celery and carrot seasoned with salt and pepper and cook until it softens. Add garlic and cook 2-3 more minutes. Remove from pan.
Coat the oxtails in salt and pepper and sear on all sides in pan you cooked the vegetables in. Remove from pan and place in rice cooker.
Pour beer into hot pan with the meat drippings. Add the vegetables back to the pan and stir into the beer. Stir in the tomato paste and cook for 3 minutes. Add the vegetable broth and seasonings and heat to a simmer. Pour the mixture over the oxtails in the rice cooker, cover and set to cook. This will need to cook for at least 45 minutes, until the tails a able to be pulled from the bone. Remove the meat from the pot and pull the meat and add it back to the pot with the bones and cook five more minutes.
When the pasta is ready, ladle spoon fulls of the stew into the bowls and toss. Top with Parmesan cheese and a whole oxtail if you choose. Oxtails are great for gnawing.
While the stew is cooking, you can make the pasta. Basic flour and egg mixture with salt, olive oil and basil for flavor. If you have a pasta roller, roll until it is almost as thin as it can go and then cut into fettuccine. I think making pasta is a lot of fun and has a great cathartic effect after a days work.
This is a great southern comfort dish with lots of great Italian flavors.Enjoy!