Ingredients
Units
Scale
- 1 onion (diced)
- 4 cloves garlic (finely diced)
- 2 carrots (diced)
- 3 sticks celery (diced)
- Stalk of 1 broccoli (diced)
- 2 bay leaves
- 1 kg oxtail
- 20 g porcini mushrooms (soaked in hot water)
- 210 g jar tomato paste
- 50 g roasted red capsicums
- 1 cup bone broth (or 2tbsp bone broth powder & 1 cup water)
- 1 cup red wine
- S & P
- TO SERVE
- 1 broccoli head (chopped)
- 2 handfuls baby spinach
- 100 g pappardelle pasta
- Parmesan cheese
Instructions
- Brown the oxtail in oil or butter with a generous sprinkle of S & P. In the same pot, take the meat out and add the onions and garlic and saute them. Now, add everything into the slow cooker and pop it on to cook for 8-hours on low.
- You know the oxtail is ready when the meat falls easily off the bone with a fork. Pop all the meat out in to a bowl and add the veggies in. Give it a stir and the residual heat will be enough to cook them.
- Meanwhile, pop your pasta on to cook. And then, pull the meat off the oxtail bones using your fork and add it all back in to the slow cooker when done. Make sure you cover the ragu in a nice sprinkle of cheese when you pop it on the cooked pasta.
- I often eat mine without the pasta, I love it on more greens or even baby spinach. Try maybe 1/2 and 1/2.
Notes
- Save the bones in the freezer for next weeks broth. They’ll add beautiful flavour.
Other cooking times
- Slow Cooker Low – 8 hours
- Slow Cooker High – 4 hours
- Pressure Cooker – 45 mins. Do just 1/4 cup of wine and broth
- Prep Time: 10 minutes
- Cook Time: 8 hours
