Market Manila - Oxtail “Ragu” a la Marketman - Beef/Lamb, etc.
I had three precious packages of oxtails that I had been meaning to turn into an Indonesian “Sop Buntot” or oxtail soup, but weeks had passed and I never got around to it. So yesterday I decided to try out a new recipe, which is nothing more than an oxtail stew really, de-boned, and turned into a pasta sauce. It turned out beautifully for relatively little effort (except for the de-boning which fortunately, I didn’t have to do myself).
While you are browning the oxtails, into a large enameled pot, add some olive oil, chopped garlic, chopped leeks, whole small shallots, celery, carrots and salt and pepper and let this saute for about 10-15 minutes until softened nicely. Deglaze the pan with a cup or so of red wine and add in the browned oxtails, salt and pepper, some fresh rosemary, thyme and bay leaves if you have them in the yard (or dried if not). You can also add some ground cloves but it’s optional.
Add two tins of chopped or whole tomatoes, two tins of (or homemade if you have it) of beef broth, a tin of water to just about cover the oxtails and other goodies. Cover this, bring to a boil and then place in a 320F oven for some 4+ hours until the meat is so tender it’s just easy to take it off the bone.
Discard all the bones and return everything to the pot and adjust your seasoning. At this point, it looked like I had too much meat and too little sauce, so you may want to opt to add three tins of tomatoes instead (I am a saucy type). If you like some heat, you can add some dried chili flakes and bring this back to simmering temperature.
Perfect sauce for irregularly cut pappardelle!
Thanks, MM. This recipe is a keeper.
for your cameras you might need to clean the sensors up front that help the camera focus. they might just be smudged.
I thought the steam rising from the pot might have been tripping your camera’s focus as when somebody talks to you so close they fog up your glasses (which has not happened to me in a very long time).
Left over will be great too as filling for upscale empanada.
Leftovers, if any, can go into wonton skins and fried! Or in a mandu-type of snack – whether steamed or fried. Yum!
Hit the Markets This Weekend!