Braised Oxtails With Rigatoni (Coda Di Bue Brasata)

Name: Braised Oxtails With Rigatoni (Coda Di Bue Brasata)
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 3 lbs oxtails (all larger pieces if possible); kosher salt; fresh ground black pepper; 6 tablespoons olive oil; 1 cup dry white wine; 2 medium yellow onions, chopped (about 2 cups); 2 medium carrots, peeled and shredded (about 1 cup); 1 cup chopped celery, including leaves; 3 garlic cloves, peeled and chopped; 1/3 cup chopped fresh Italian parsley; 1 teaspoon dried oregano; 1 teaspoon dried basil; 1 teaspoon dried thyme; 1 bay leaf; 1 (28 ounce) can crushed tomatoes, San Marzano if possible; 1 lb rigatoni pasta; 1 cup grated parmigiano-reggiano cheese

Servings: persons

3 lbs oxtails (all larger pieces if possible)
kosher salt
fresh ground black pepper
6 tablespoons olive oil
1 cup dry white wine
2 medium yellow onions, chopped (about 2 cups)
2 medium carrots, peeled and shredded (about 1 cup)
1 cup chopped celery, including leaves
3 garlic cloves, peeled and chopped
1/3 cup chopped fresh Italian parsley
1 teaspoon dried oregano
1 teaspoon dried basil
1 teaspoon dried thyme
1 bay leaf
1 (28 ounce) can crushed tomatoes, San Marzano if possible
1 lb rigatoni pasta
1 cup grated parmigiano-reggiano cheese

1
In a bowl, cover the oxtails with cold water. Let stand 30 minutes. Drain, pat dry, and season both sides with salt and pepper.
2
In a large skillet, heat olive oil over medium heat. Add oxtails, being careful not to overcrowd the pan, working in batches if necessary. Cook until both sides are nicely browned; transfer to a slow cooker as they finish.
3
Add the wine to the skillet to deglaze, scraping up any browned bits at the bottom of the pan, then transfer to the slow cooker. Add the vegetables, garlic, herbs and tomatoes with their juices. Season with salt and pepper. Cook on low 6 hours or high 3 hours.
4
Cool to room temperature. Remove the oxtails to a plate. Skim as much fat as possible from the surface. Puree the vegetables with a blender or immersion blender, or use a potato masher for a chunkier sauce.
5
Remove the meat from the bones and shred coarsely, then return to the sauce. (This step can be skipped and the oxtails served intact, if preferred).
6
Prepare the rigatoni according to package directions. Reserve 1 cup of the pasta cooking water before draining. While pasta cooks, reheat the sauce.
7
When the pasta is cooked and drained, return it to the pasta cooking pot with half the sauce. Bring to a boil, gently tossing to coat the pasta with sauce. Add a few spoonfuls of the cooking water if needed to get the right consistency. Add the cheese, adjust salt and pepper and serve with the extra sauce ladled on top.

903

kcal

Calories

Fat

122

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

Tips for the best results

Read through all the steps once before you start and measure out your ingredients first — it makes everything go more smoothly.
Taste as you go and adjust the seasoning before serving.
Avoid overcrowding the pan — cook in batches if needed for the best texture.
Let the dish rest for a few minutes before serving so the flavors settle.
Store leftovers in an airtight container in the fridge and enjoy within a few days.

Variations & substitutions

Feel free to swap in similar ingredients you already have on hand and adjust seasoning to taste.

No specific allergen information. Please check the ingredient list for possible allergens.

My Personal Notes

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How did you like this recipe?

This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 17 ingredients. The key ingredients include: 3 lbs oxtails (all larger pieces if possible), kosher salt, fresh ground black pepper, 6 tablespoons olive oil, and more.

Yes, Braised Oxtails With Rigatoni (Coda Di Bue Brasata) falls under the Seafood category and is a great choice for this type of meal.

Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.

That's it — enjoy your meal!