OXTAIL

Epicurean Exploits - Food and Recipes
1

Wonderful strong flavour dish and for me the better and more subtle version of Pasta Bolognese…

Ingredients
1kg oxtail
500ml red wine
450g canned tomatoes
1tbsp tomatoe puree
1 carrot
1-2 onions
1-2 stalk celery
1 little parsley root
2-3 cloves garlic
1 sprig thyme
1 bay leave
1 clove
butter&oil

Pasta (Fettuccine, Pappardelle, Pici)

Preparation
http://www.berlinkitchen.com/berlinkitchen/Slideshow_Oxtail.html

2

Very Nice,

I found some nice meaty tails this weekend. Fresh or dry pasta?

Cheers

Paul

3

I used dry Fettuccine of very good quality. I will make some fresh&homemade PICI for Day 2.

4

I’ve never seen parsley root on offer in Atlanta. How close in flavor and texture is it to parsnip?

5

i’ve only seen it once at the union square market. looks like a pale small carrot and the flavor is sweeter than parsnip or celery root. but i’d put them in the general area as substitutes for each other.

martin - as per usual, that looks amazing.

6

They’re around. I think they always have them at Fairway and I’ve seen them at Citarella and in other produce sections around town.

That dish does look great. I love oxtails.

7

Is a bit sweeter than parsnip and stronger in flavor.