We went. We ate. We cooked: GODO's oxtail pasta

By
Eve O'Sullivan
Added
03 March, 2016

This does not sound like your typical lunch al desko, granted, put with Italian food delivery service GODO in town, we’re dining well at midday, so well that we demanded a recipe from chef Tommaso Arrigoni. Our advice would be to cook this for your Sunday night dinner, and make sure there are leftovers for Monday lunchboxes that just need to be heated through in the microwave; it’s guaranteed to make the start of the week more bearable.




Serves 6

Extra virgin olive oil

100g celery, finely diced

100g onions, finely diced

100g carrots, finely diced

Fresh marjoram and thyme, a few sprigs of each, plus picked leaves to serve

1.2kg oxtail

4 small braised artichoke hearts or artichoke hearts in oil, chopped

400g conchiglie or macaroni pasta

100g Pecorino, grated, plus extra to serve

100g butter


Heat a little oil in a large saucepan, then add the vegetables and herbs with some seasoning, cooking until softened and a little browned, around 10 minutes. Remove the veg from the pan, then add a little more oil, turn up the heat and brown the oxtail on all sides. Return the vegetables to the pan, add enough water to cover the meat, then cook for at least 5 hours on a low heat, until the meat is tender and falling from the bone.


When the oxtail is cooked, remove from the pan, shred the meat then return it to the juices with the artichoke hearts.


Cook pasta until al dente, around 7-9 minutes. Drain, return to the pan and add the meat and juices, followed by the butter and cheese. Finish with some extra Pecorino and chopped marjoram and thyme.


Find out more about GODO here

       


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