Oxtail Pasta with Caramelized Shallots and Chanterelle Mushrooms

Ingredients

• 3 lb Oxtails (seasoned with salt and pepper)
• 4 cup Beef stock (enough to braise oxtails)
• 8 Shallots (divided; some for braising, some for pureeing)
• 1 lb Egg pasta dough (divided into two layers for lamination; egg yolk heavy)
• 1 bunch Scallions (lightly floured for lamination)
• 8 oz Chanterelle mushrooms (cleaned and sliced)
• 2 oz Sheep's milk cheese (for grating over the top (e.g., Pecorino Romano))
• Arugula microgreens (for garnish)
• Salt and pepper (to taste)

Steps

1. 1

   Season the oxtails generously with salt and pepper.

2. 2

   Preheat a carbon steel pan or heavy skillet. Sear the oxtails on all sides until deeply browned.

3. 3

   Transfer the seared oxtails to a pot with beef stock and some shallots. Cook until the meat is fall-off-the-bone tender (typically 3-4 hours).

4. 4

   Once tender, remove the oxtail from the liquid and pull the meat from the bones. Strain and reserve the braising broth.

5. 5

   Prepare the scallion laminated pasta: Roll out two thin layers of egg pasta dough. Place lightly floured scallion greens between the two layers, press them together to laminate, and roll through a pasta machine to seal.

6. 6

   Cut the laminated dough into wide ribbons (pappardelle style), approximately 3/4 to 1 inch wide.

7. 7

   Caramelize the remaining shallots in a pan over the stove, then transfer to the oven until they are soft and jammy. Blend the cooked shallots until completely smooth to create a puree.

8. 8

   In a separate pan, sauté the chanterelle mushrooms until golden.

9. 9

   To the pan with mushrooms, add the pulled oxtail meat, the caramelized shallot puree, and a splash of the reserved oxtail braising broth.

10. 10

    Boil the fresh pasta in salted water for 1-2 minutes until it floats.

11. 11

    Transfer the pasta directly into the sauce pan and toss to combine, adding more broth if needed to reach a glossy consistency.

12. 12

    Plate the pasta and finish with grated sheep's milk cheese and arugula microgreens.

Notes

The creator notes that the pasta dough is egg-yolk heavy, which provides a richer texture. While the pasta ribbons in the video are slightly wider than traditional pappardelle, they should be cut to about 1 inch maximum for a classic look.

Nutrition per serving

• oxtail
• pasta
• pappardelle
• chanterelles
• dinner
• braised
• handmade pasta
• gourmet