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    You are in: Home / Italian / Braised Oxtails With Rigatoni (Coda Di Bue Brasata) Recipe
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    Braised Oxtails With Rigatoni (Coda Di Bue Brasata)

    Braised Oxtails With Rigatoni (Coda Di Bue Brasata). Photo by DrGaellon

    1/2 Photos of Braised Oxtails With Rigatoni (Coda Di Bue Brasata)

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    Total Time:

    Prep Time:

    Cook Time:

    6 hrs 30 mins

    30 mins

    6 hrs

    DrGaellon's Note:

    Adapted from a recipe by Lidia Bastianich on her TV series "Lidia's Italian-American Table".

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    Ingredients:

    Servings:

    Units: US | Metric

    Directions:

    1. 1
      In a bowl, cover the oxtails with cold water. Let stand 30 minutes. Drain, pat dry, and season both sides with salt and pepper.
    2. 2
      In a large skillet, heat olive oil over medium heat. Add oxtails, being careful not to overcrowd the pan, working in batches if necessary. Cook until both sides are nicely browned; transfer to a slow cooker as they finish.
    3. 3
      Add the wine to the skillet to deglaze, scraping up any browned bits at the bottom of the pan, then transfer to the slow cooker. Add the vegetables, garlic, herbs and tomatoes with their juices. Season with salt and pepper. Cook on low 6 hours or high 3 hours.
    4. 4
      Cool to room temperature. Remove the oxtails to a plate. Skim as much fat as possible from the surface. Puree the vegetables with a blender or immersion blender, or use a potato masher for a chunkier sauce.
    5. 5
      Remove the meat from the bones and shred coarsely, then return to the sauce. (This step can be skipped and the oxtails served intact, if preferred).
    6. 6
      Prepare the rigatoni according to package directions. Reserve 1 cup of the pasta cooking water before draining. While pasta cooks, reheat the sauce.
    7. 7
      When the pasta is cooked and drained, return it to the pasta cooking pot with half the sauce. Bring to a boil, gently tossing to coat the pasta with sauce. Add a few spoonfuls of the cooking water if needed to get the right consistency. Add the cheese, adjust salt and pepper and serve with the extra sauce ladled on top.

    Ratings & Reviews:

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    Nutritional Facts for Braised Oxtails With Rigatoni (Coda Di Bue Brasata)

    Serving Size: 1 (353 g)

    Servings Per Recipe: 6

    Amount Per Serving
    % Daily Value
    Calories 564.0
     
    Calories from Fat 188
    33%
    Total Fat 20.9 g
    32%
    Saturated Fat 5.1 g
    25%
    Cholesterol 73.4 mg
    24%
    Sodium 558.7 mg
    23%
    Total Carbohydrate 71.0 g
    23%
    Dietary Fiber 6.0 g
    24%
    Sugars 9.5 g
    38%
    Protein 17.7 g
    35%

    The following items or measurements are not included:

    oxtails

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