Ingredients

Method

• 1.5 kg oxtail
• sea salt and freshly ground black pepper, to taste
• flour, for dusting
• 2 T olive oil
• 1 onion, diced
• 3 carrots, peeled and diced
• 3 celery sticks, diced
• 3 bay leaves
• 4 garlic cloves, finely grated or chopped
• 2 rosemary sprigs
• 2 T tomato paste
• 1 x 400 g Woolworths cherry tomatoes can
• 100 g Kalamata olives, pitted
• 500 g pappardelle, cooked al dente
• basil, to garnish
• Parmesan, for serving

Method

Ingredients

1. Season the oxtail with salt and pepper, dust with flour and set aside while you chop the vegetables.

2. Heat the oil in a large saucepan over a medium heat, then brown the oxtail evenly, ensuring the meat is well caramelised.

3. Remove the oxtail from the pan and add the onion, carrots, celery and bay leaves. Season lightly and cook until the onions are translucent and the other ingredients have softened slightly.

4. Add the garlic and rosemary, then cook for 1 minute, then stir through the tomato paste and cook until the oil turns amber in colour, about 2 minutes. Add the cherry tomatoes, then add the olives and some of their brine. Stir to combine.

5. Place the oxtail and vegetables in a pressure cooker and add just enough water to cover the ingredients. Cover and cook at high pressure for 1 hour.

6. Carefully release the steam before opening the pressure cooker, then remove the oxtail. The meat should be falling off the bone. Remove the meat from the bones, then return the oxtail meat to the pressure cooker and stir.

7. Toss the oxtail with the pasta, garnish with basil and sprinkle over the Parmesan.

Find more beef recipes here

Videographer: Romy Wilson
Photographer: Shavan Rahim
Stylist: Marcelle van Rooyen
Assistant: Bianca Jones