Slow-cooked oxtail tagliatelle with pangrattato

Here is another example of a boring looking but really delicious plate of food, that deserves to be on my blog

Preheat oven to 160°C/140°C fan-forced.

Heat 2 tbsp oil in a large deep ovenproof frypan with a lid over medium-high heat. Season 1 kg oxtail discs well with salt flakes and freshly ground black pepper and sear in pan on all sides until golden brown. Set aside. 

Discard all but 1 tbs fat and reduce heat to medium. 

Cook 1 minced onion, stirring, for 2 minutes. Add 2 sliced cloves of garlic and cook, stirring, for 1 minute. Add 1/2 tbsp tomato paste and 1 tsp caster sugar and cook another minute. Deglaze with 100 ml white wine and reduce the wine to 50%

Add 200g crushed tomatoes from a can, 250 ml chicken stock, the leaves from 3 sprigs of oregano and the reserved oxtail, bring to a gentle boil, then cover pan and transfer to oven to bake for 2,5 hours or until oxtail is tender. 

Meanwhile, for the pangrattato, combine 50g Panko, 3 tbsp hacked parsley leaves, 20g grated Parmesan, 1 tbsp olive oil and the zest of 1/2 bio lemon  in a bowl. Spread over a baking tray and bake on a shelf below the oxtail for the last 20-25 minutes of cooking time, until golden brown. 

Bring a large saucepan of salted water to the boil. Add 100g tagliatelle and cook according to packet directions or until al dente. Drain pasta and stir through the braise. 

Cut the meat from the oxtail bones and put the sauce 5 mins on a high heat to thicken. Taste, season with salt and pepper and put the meat back in. Mix with the pasta.

Sprinkle the oxtail tagliatelle with a little pangrattato and serve with the remaining pangrattato alongside. Feeds 2-3

<or as an elegant small portion in a larger menu

(Here Matt Moran's original recipe for 4 pers)

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