Lunchbreak: Lake Street Kitchen and Bar Chef Jason Kurosaki makes oxtail ragu with whole wheat pappardelle

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Jason Kurosaki

Lake Street Kitchen + Bar
1101 Lake Street
Oak Park
(708) 383-5253
www.lakestreetkitchenbar.com

Oxtail Ragu with Whole Wheat Pappardelle
Makes 4 portions

Ingredients:
2-3 lbs of oxtail cut in 2 in slices
1 Tablespoon of kosher salt
1 Tablespoon of freshly cracked black pepper
1/2 cup of flour
2 Tablespoons of canola oil
1 medium onion, diced small
2 celery stalks, diced small
2 carrots, diced small
3 cloves of garlic, minced
1 – 28 oz can of petite diced tomatoes with juice
1 bay leaf
2 sprigs of fresh thyme
2 sprigs of fresh oregano
2 cups of red wine
2 cups of chicken stock or water
2 lbs of fresh pappardelle or 1 lb of dried pasta of your choosing

Directions:
Preheat your oven to 350F. Season the pieces of oxtail all over with the salt and pepper. Put the flour in a gallon zip top bag and put a piece of oxtail in the bag and shake around to cover well with flour. Take the oxtail out and set aside and repeat with the other oxtail pieces. Throw away the left over flour.  Heat a large Dutch oven over medium-high heat and add the oil. Once the oil starts to shimmer, brown the oxtails on all sides. Once the meat is well browned, remove from pot and set aside and brown the onion, celery and carrots. Once the vegetables are brown, add in the garlic and sweat for 1 minute. Add the rest of the ingredients, scrape the browned bits off the bottom of the pot and bring to a simmer. Put the oxtails back in the pot and cover. Put the Dutch oven in the oven and cook for 3 1/2 hours or until the meat is falling off the bone. Once cooked, remove the oxtails and take the meat off the bone. Discard any bones or fat. Skim the fat off the surface of the braising liquid in the pot. Return the meat to the pot and set aside. All this can be done a day ahead and refrigerated or bagged up and frozen until needed.  Meanwhile, bring a gallon of water to a boil and add in 1/4 cup of salt. Be careful as the water will foam up when adding salt to hot water. Cook the fresh pasta for 1 1/2 minutes or if using dried pasta according to package directions. Once the pasta is done, strain the pasta out and reserve a 1/2 cup of pasta cooking water. If the ragu is cold, bring up to a simmer on medium-low heat, otherwise add in the pasta and the reserved cooking liquid and simmer for 5 minutes, stirring every minute or so. Season to taste with more salt and pepper. Serve with a little grated parmesan and some freshly chopped parsley if desired.

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