Maltagliati with braised oxtail in black vinegar

AT A GLANCE

  • Serves 4 people

"Whenever I visit Perth, I have the pasta and oxtail dish at Mary's. May I please have the recipe?"
Sally Bourke, Hunters Hill, NSW

REQUEST A RECIPE
To request a recipe, email fareexchange@bauer-media.com.au or send us a message via Facebook. Please include the restaurant's name and address, as well as your name and address. Please note that because of the volume of requests we receive, we can only publish a selection in the magazine.

  • 2 tbsp olive oil
  • 1.2 kg oxtail, trimmed and cut into 5cm portions
  • 1.5 litres (6 cups) beef stock
  • 100 ml each Chinkiang black vinegar and Pun Chun sweet vinegar (see note)
  • 2 each star anise and cinnamon quill
  • 1 piece of orange peel
  • 750 gm fresh lasagne sheets, torn
  • 50 gm butter, chopped
  • 1 bunch chives, finely chopped
  • 1 tbsp toasted sesame seeds
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.

View Full Site