George Ingmire’s Braised Oxtails over Linguini with Bok Choy & Mushrooms

May 18, 2016

Preparation

Preheat oven to 325°F.

Sprinkle the oxtails with salt and pepper and dust them in flour. In a heavy-bottom pan or Dutch oven over medium heat, place oxtails in a single layer without overcrowding the pan. Sear oxtails on all sides. Repeat in batches if necessary until you have browned all the oxtails.

Add the bone broth, onion, garlic, Ro-tel tomatoes and spices. Reduce heat to low, cover and cook for 6 hours (or 6–8 hours in a slow-cooker).

With a slotted spoon, remove the meat and set aside. Strain the broth, then de-fat by placing the strained liquid in the refrigerator or freezer; the fat will rise and solidify. Remove the fat and reserve it for later use. Return the broth (minus the fat) to a pot and reduce until by half for sauce. Set sauce aside.

Melt some of the reserved fat in a pan over medium-high heat and sauté the mushrooms until cooked and tender. In a separate pan, heat olive oil on medium heat and quickly cook the baby bok choy until tender, about 10–15 minutes. Keep warm.

Boil salted water in a large pot and cook the pasta, al dente. Drain and keep warm.

Heat the cooked oxtails in the reduced sauce. Taste and adjust seasonings.

On a serving plate or large serving bowl, place cooked pasta in the center. Top with oxtail meat and sauce. Top with cooked mushrooms and lay cooked bok choy around the edges.

Ingredients

  • 1–2 lbs oxtails
  • Flour for dusting
  • Salt & Pepper
  • 1 qt bone broth
  • 1 yellow onion, peeled and quartered
  • 1 head garlic, cut in half crosswise
  • 1 can Ro-tel tomatoes
  • 1 tsp aromatic spices, like star anise and clove
  • 6 bunches baby bok choy
  • 8 oz mushrooms (crimini, button or shiitake)
  • 1 tbsp olive oil
  • Linguini pasta (preferably Cipriani brand)
Subscribe
Build your own subscription bundle.
Pick 3 regions for $60