Best Oxtail Pasta Recipe

Oxtail pasta is a decadent dish that combines the rich, flavorful, slow-cooked meat of oxtail with the comfort of creamy pasta. It’s perfect for a cozy dinner or impressing guests with something truly unique and satisfying. The tenderness of oxtail, cooked until it falls off the bone, melds beautifully with a creamy sauce that coats every strand of pasta. Whether you’re a fan of hearty meals or looking to try something new, this dish is bound to become a favorite.

Ingredients:

For the Oxtail:

3-4 pounds oxtail meat (cut into chunks)
2 tsp adobo all-purpose seasoning
1 tsp garlic powder
1 tsp onion powder
1/2 tsp ground allspice
1 tbsp olive oil (for searing)
1 large onion (chopped)
2 cloves garlic (minced)
2 bay leaves
4 cups beef broth
1/2 cup red wine (optional, but recommended)
Salt and pepper to taste

For the Pasta:

1 lb fettuccine, tagliatelle, or your choice of pasta
1/2 cup heavy cream
1/2 cup grated Parmesan cheese
2 tbsp butter
1/4 cup fresh parsley (chopped, for garnish)

Method/Instructions:

Step 1: Preparing the Oxtail

Season the Oxtail: Start by seasoning the oxtail chunks with adobo seasoning, garlic powder, onion powder, and ground allspice. Let them sit for about 10 minutes to marinate.
Sear the Oxtail: Heat a large pot or Dutch oven over medium-high heat. Add the olive oil, and once hot, sear the oxtail chunks on all sides until golden brown. This should take about 5-7 minutes. Once seared, remove the oxtail from the pot and set it aside.
Sauté the Aromatics: In the same pot, add the chopped onion and minced garlic. Sauté for 2-3 minutes until softened and fragrant.
Cook the Oxtail: Add the oxtail back into the pot, along with bay leaves, beef broth, and red wine (if using). Bring the mixture to a boil, then reduce to a simmer. Cover and cook for 2.5 to 3 hours or until the oxtail is tender and the meat is falling off the bone. Make sure to stir occasionally and check the liquid levels. If necessary, add more broth to keep the oxtail submerged.

Step 2: Making the Pasta

Cook the Pasta: While the oxtail is cooking, bring a large pot of salted water to a boil. Add the pasta and cook according to the package instructions until al dente. Drain and set aside.
Prepare the Sauce: Once the oxtail is done cooking, remove the meat from the bones and shred it into smaller pieces, discarding any bones and excess fat. You can also strain the sauce to remove any solid bits for a smoother texture, or leave it as is if you prefer a more rustic feel.
Combine the Oxtail and Pasta: In a large skillet, melt the butter over medium heat. Add the shredded oxtail and some of the sauce from the pot. Stir in the heavy cream and Parmesan cheese, and let everything simmer together for about 5 minutes until the sauce thickens and becomes creamy.
Toss with Pasta: Add the cooked pasta to the skillet, tossing to combine everything evenly. Adjust the seasoning with salt and pepper as needed.

Step 3: Serving

Garnish: Serve the pasta on individual plates, topped with fresh chopped parsley and an extra sprinkle of Parmesan cheese.
Enjoy: This dish pairs beautifully with a simple green salad and some garlic bread on the side.

History and Formation of Oxtail Pasta:

Oxtail has long been a part of traditional dishes in many cultures, particularly in Caribbean, Asian, and European cuisines. Historically, it was a cut of meat that was often overlooked, but over time, it has gained popularity due to its deep, rich flavor when slow-cooked. Oxtail soups, stews, and braises have been enjoyed for centuries in various forms around the world.

Oxtail pasta, as a fusion of Italian and Caribbean influences, is a relatively modern invention but one that draws on the traditions of both. The idea of pairing tender, slow-cooked oxtail with pasta is a result of the growing global influence of comfort food fusions, where hearty meats are combined with classic Italian pasta dishes. The creamy, savory sauce that coats the pasta is the perfect complement to the bold flavors of the oxtail.

Conclusion:

Oxtail pasta is a luxurious dish that brings together the best of both worlds: the rich, tender meat of oxtail and the smooth, comforting texture of pasta. It’s a perfect dish for special occasions, but it also works wonderfully for cozy dinners at home. The slow-cooked oxtail adds depth and flavor to the creamy sauce, while the pasta provides the perfect vehicle to soak up all that goodness.

Whether you’re an oxtail lover or a pasta enthusiast, this dish will win over your heart—and your taste buds. Serve it with a side of your favorite vegetables or a salad, and you’ve got a meal that’s sure to impress. It’s a true celebration of flavor, history, and the joy of cooking!

For the Lovers of Oxtail Pasta:

This dish is for the lovers of bold flavors and comforting meals. It’s the perfect treat for those who enjoy slow-cooked meats and pasta that feels like a hug in every bite. Whether you’re looking to indulge in something a little extra special, or simply want to introduce a new family favorite, this recipe is guaranteed to win the hearts of anyone at your table.

Let me know how it turns out if you decide to try it! It’s one of those recipes that will definitely impress anyone who loves hearty meals.