Braised Oxtail served with Mushroom and Pasta Alfredo

Braised Oxtail served with Mushroom and Pasta Alfredo

Oxtail is the tail of the cow loaded with flavor. Cooked right you will add it to the top of your list where meat is concern. It can be done many ways but I decided add a sweet red wine. Don’t use expensive wine to do this. All you need is the sweetness from the wine.
Ingredients:
Oxtail 
2 chopped onion 
2 shallots 
Rosemary
Salt
Pepper
Chili Tomato paste
Oaks EV coconut oil 
Oaks Flaxseed oil 
Nerpy’s Green Seasoning (Pesto)
Red wine (sweet)
Directions:
Season oxtail to taste (salt and pepper) 
Heat pot with 2 tbl spoon oil 
Braise Oxtail and remove from pot 
Add chopped onion and shallot and saute 
Add back Oxtail 
Add Tomato paste 
Pour in red wine and let alcohol evaporate 
Add veggie stock. 
Cover over 3/4 of Oxtail. 
Add rosemary 
Cover pot and leave slightly open so water can evaporate 
Put in oven at 300 deg for for 2.5 hrs 
Fry bacon to get oil to sauté mushroom 
Cook pasta. 
Pour water off. 
Add parsley and Nerpy’s green seasoning along with Oaks Flaxseed oil. 

Plating:
Put sauce on plate first 
Add pasta next 
Add Oxtail, bacon and mushroom 
Drizzle with more sauce 


Hope you like it.  Let's eat and Enjoy.  Nice It up!


All credit to Howard Mellad and the Chefs at Tyloaks Distribution and Oaks Kitchen for putting this production together.

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Music: Right Way by Ralion

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