Oxtail & Mushroom Fettuccine

Recipe Information

Ingredients

• 3 lb Ox Tail (whole with bone)
• 1 lb Chanterelle mushrooms (torn)
• 1 cup Heavy cream
• ½ cup Parmesan cheese (grated, plus more for garnish)
• 1 tbsp Sage
• 1 Onion (diced)
• 1 cup Carrots (diced)
• 1 cup Celery (diced)
• 2 qt Chicken stock
• ¼ cup Butter
• 16 oz Fettucine pasta

Directions

1. Pre-heat oven to 350 degrees.

2. Place diced onion, carrot, and celery in an oven safe dish.

3. Add the ox tail and the chicken stock and cover with tin foil.

4. Place in the oven and cook for 20 minutes.

5. Reduce the oven temperature to 300 degrees and braise for 8 hours.

6. Remove from the oven and let the ox tail come to room temperature.

7. Pull the meat from the bone and set aside. Discard the bones.

8. Strain the vegetables out and save the braising liquid.

9. Boil 3 quarts of salted water in a pot on the stove.

10. In a skillet over medium heat, melt 1/8 cup of butter and add the Chanterelle Mushrooms.

11. Cook the mushrooms down until all liquid has evaporated in the mushrooms. Add salt and pepper to taste.

12. Add the pasta to the boiling water and cook until just under al dente.

13. Add 4 ounces of the braising liquid, the heavy cream, remaining butter, and ox tail to the mushrooms. Add salt and pepper to taste.

14. Once cooked, add the pasta to the skillet.

15. Add the Parmesan and stir until the sauce is creamy.

16. Plate the pasta and garnish with sage and extra Parmesan.