Ready Time: 1 hrs 35 mins
Preparation Time: 20 mins
Cooking Time: 1 hrs 15 mins
Serves: 4
Founder of Vic’s Meats, Australia’s largest meat wholesaler of premium quality meats, owner of Victor Churchill butcher and the driving force behind Vic’s Meat Market Day.
Anthony is also the voice behind Ask the Butcher, an iPhone application designed to demystify cooking meat at home and soon– to–be a Foxtel TV show.
“I have dedicated my career to promoting the people and produce that are the backbone of Australia’s meat industry”.
Ingredients
- 1.5kg oxtail, trimmed of excess fat
- Olive oil
- 1 onion, roughly chopped
- 3 cloves garlic, peeled and crushed
- 2 medium carrots, peeled and cut into 1 cm slices
- 2 stalks celery, cut into 1 cm slices
- 1 bunch fresh herbs (e.g. rosemary, thyme), chopped
- 2 cups stock, beef or vegetable 1 x 440g can crushed tomatoes
- ¼ cup red wine
- Handful pitted kalamata olives
- Zest of 1 orange 400g pappardelle
Parmesan, to serve
Method
- Select SAUTÉ/SEAR function and set the timer for 10 minutes . Press START. Add the oxtail and a little olive oil and cook, turning over, until browned. Remove the oxtail from the cooker.
- Select PRESSURE COOK and High pressure. Set the timer for 60 minutes. Add the onion, garlic, carrot, celery, herbs, oxtail, stock, tomato, wine, olives and orange zest. Place lid on cooker and close the valve. Press START.
- Once cooking time is complete open the valve to release all the steam before opening the lid.
- Remove the oxtail and set aside covered with foil until cool enough to handle. Remove the meat from the bones and return the meat to the ragu mixture, discarding bones.
- Meanwhile cook the pappardelle in a large saucepan of boiling salted water until al dente. Serve with the oxtail ragu. Serve with grated parmesan.
Note If a thicker sauce is preferred remove the oxtail, select SAUTÉ/SEAR function and set timer for 10 minutes. Press START and cook until desired consistency is reached.