Danielle Alvarez’s Beef Shin & Oxtail Ragu with Rosemary Pappardelle

Recipe Information

Serves
8
Preparation time
1 hour + overnight resting
Duration
3-4 hours
Difficulty
Intermediate

Ingredients

Pappardelle Dough

  • 500g 00 flour
  • 2 whole eggs + 10 yolks
  • 2 tsp. Olive oil
  • 2 tsp. Finely minced rosemary
  • Salt

  Beef Ragu

  • 1.75-2kg mixed oxtail, beef shin, beef cheek
  • 2 Tbls olive oil
  • 150g diced onion
  • 2 long red chilis, split lengthwise
  • 3-4 garlic cloves, minced
  • 100g celery stalk, minced
  • 150g peeled carrot, minced
  • 1 rosemary sprig
  • 200ml red wine
  • 3 strips lemon rind
  • 1 Tbls tomato paste
  • 50ml red wine vinegar
  • 1 litre water

To serve:

  • Parmesan cheese
  • Minced parsley
  • Black pepper

Method

For the Pappardelle Dough:

  1. Place flour on a bench and make a well. Alternatively, you can make this in a stand mixer with a dough hook.
  2. Into the well add the eggs plus yolks, olive oil, rosemary and a good pinch of salt. Using a fork gently incorporate the egg into the flour and once enough is mixed in to where the dough is stiff, drop the fork and start kneading with your hands.
    If using a machine, combine eggs, rosemary and olive oil and salt and slowly stream into the machine while it’s running on low speed.
  3. This is dough is on the dry side so you’ll have to put some strength into the kneading and bringing it together. Knead first about 3-4 minutes then wrap the dough in baking paper and allow it to rest refrigerated for 1-2 hours or overnight.
  4. After resting time, dust the dough with flour and roll to appropriate thickness until pasta rollers.
  5. Cut into wide pappardelle and keep refrigerated until real to cook.

For the Beef Ragu:

  1. Season meat with salt and allow to sit at room temperature while you prep the ingredients.
  2. In a large Dutch oven set over high heat, add the olive oil.
  3. Brown meat well, in batches and then remove from the pan.
  4. Add in the onions, garlic, carrots and celery directly into the drippings and drop heat to low. Cook mirepoix (flavor base made from diced vegetables) for 15 minutes until softened.
  5. Add rosemary, lemon rind and tomato paste and cook a further 5 minutes.
  6. Next add wine and vinegar and turn heat to high. Allow the alcohol to cook out and then add in the stock and the meat back in and bring to a simmer. Cover with a lid.
  7. Place into a preheated 170C degree oven for 3 hours.
  8. After 3 hours, allow the meat to cool in the pot. Once cool enough to handle, pick meat from the bone and add it back in to the braise. Remove and discard rosemary sprig.

To combine:

  1. Bring pot of salted water to the boil. Drop your pasta in.
  2. In a very large sautée pan or pot, heat the braise to simmer. Pick the pasta up out of the water using tongs and toss it together with the braise.
  3. Finish with ground Parmesan cheese, black pepper and finely chopped parsley.
  4. Divide into bowls. Serve HOT.