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