AT A GLANCE
"Whenever I visit Perth, I have the pasta and oxtail dish at
Mary's. May I please have
Sally Bourke, Hunters Hill, NSW
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|01||Preheat oven to 140C. Heat olive oil in a casserole over medium-high heat and sear oxtail in batches until golden brown on all sides. Return all oxtail to pan, add beef stock, bring to a simmer, then cover pan and place in oven until meat is falling off the bone (2½ -3½ hours, depending on size). Strain, reserving oxtail and returning liquid to casserole, then add vinegars, spices and orange peel. Heat over medium-high heat until reduced by about three-quarters (20-25 minutes), then strain and discard solids. Meanwhile, shred meat from bone, add to stock and keep warm.|
|02||Cook pasta in plenty of salted boiling water until al dente, add to meat mixture along with butter and toss to combine. Divide among plates, scatter with chives and sesame seeds and serve.|
Note Chinkiang vinegar, a Chinese black rice vinegar, and Pun Chun sweet vinegar are available from Asian grocers.