Oxtail Ragout with Pasta
Nutritional values
(Percentage of daily recommendation)
| Calorie | 1,307 cal. | (62 %) | ||
| Protein | 57 g | (58 %) | ||
| Fat | 65 g | (56 %) | ||
| Carbohydrates | 83 g | (55 %) | ||
| Sugar added | 0 g | (0 %) | ||
| Roughage | 7.3 g | (24 %) |
| Vitamin A | 0.6 mg | (75 %) | ||
| Vitamin D | 0.3 μg | (2 %) | ||
| Vitamin E | 2.8 mg | (23 %) | ||
| Vitamin K | 15.9 μg | (27 %) | ||
| Vitamin B₁ | 0.3 mg | (30 %) | ||
| Vitamin B₂ | 0.5 mg | (45 %) | ||
| Niacin | 21.5 mg | (179 %) | ||
| Vitamin B₆ | 0.8 mg | (57 %) | ||
| Folate | 77 μg | (26 %) | ||
| Pantothenic acid | 1.8 mg | (30 %) | ||
| Biotin | 15.5 μg | (34 %) | ||
| Vitamin B₁₂ | 4.3 μg | (143 %) | ||
| Vitamin C | 10 mg | (11 %) | ||
| Potassium | 1,358 mg | (34 %) | ||
| Calcium | 157 mg | (16 %) | ||
| Magnesium | 136 mg | (45 %) | ||
| Iron | 7.1 mg | (47 %) | ||
| Iodine | 30 μg | (15 %) | ||
| Zinc | 9.9 mg | (124 %) | ||
| Saturated fatty acids | 26.9 g | |||
| Uric acid | 329 mg | |||
| Cholesterol | 117 mg | |||
| Complete sugar | 10 g |
Ingredients
- Ingredients
- 1 Oxtail
- 700 milliliters white wine (dry)
- 50 grams Leeks
- 1 carrot
- 300 grams onions
- 3 bay leaves
- 4 cloves
- ½ tsp black peppercorns
- salt
- freshly ground peppers
- 4 Tbsps olive oil
- 1 Tbsp Pastry flour
- 125 milliliters Madeira Wine
- 100 milliliters Whipped cream
- 400 grams Tagliatelle
- Parmesan (for serving)
Preparation steps
Divide oxtail into portions and cover with wine. Peel leeks, carrot and 100 grams (approximately 3 1/2ounces) of onions and dice, add to meat. Add bay leaves, 1 clove, 1 rosemary sprig, some sage leaves and peppercorns and refrigerate overnight. Remove meat from marinade and season with salt and pepper. Sieve marinade through a sieve. Heat oil in a pan and sear meat briefly. Peel and finely chop 200 grams (approximately 7 ounces) of onions. Add to meat. Add crushed peppercorns, 3 cloves and saute briefly. Dust with flour, saute briefly and deglaze pan with Madeira. Cook until sauce reduced by half. Add half of marinade and reduce by half again. Add the rest of marinade, rosemary and sage and reduce to half again. Add water so that meat is covered and roast, covered, in preheated oven at 180°C (approximately 350°F) for about 2 1/2 hours. Cook pasta in plenty of boiling salted water until al dente. Drain.
Remove meat from the pan, strain sauce through a sieve and reduce again. Season to taste and add cream. Blanch tomatoes in boiling water for a few seconds, rinse in cold water and peel. Separate meat from bones and cut into strips. Add tomatoes to the sauce and season to taste. Arrange pasta and meat on plates, top with sauce and garnish with herbs. Sprinkle with Parmesan and serve.
