5 lbs large oxtail joints, 14-15 pieces, well seasoned with
salt and pepper
1 large yellow onion
4 medium carrots
3 ribs celery
4 large garlic cloves, minced
2 tbs. tomato paste
3 cups chicken broth
2 tbs. extra virgin olive oil
1-1/4 lbs. fresh paparadelle
Cut onions, carrots and celery to ¼” dice, set aside. Add the olive oil to a 6 quart pressure cooker and brown oxtails on all sides and set
aside. Add the mirepoix and garlic to the pressure cooker and sweat for about 5
minutes, de-glazing the pan, and set aside. Place the pressure cooker basket in
the bottom of the pan, add the oxtails, mirepoix, tomato paste and chicken
broth and cook at 15 psi for one hour. Drop the pressure immediately. De-bone
the oxtails on a plate using a knife and fork and remove any visible fat pieces
while shredding the meat. Remove the cooked vegetables with a slotted spoon to
a bowl and separate the fat from the broth.
Re- combine the meat, vegetables and broth in another pan
and keep warm. Cook the paparadelle, place in individual pasta bowls and cover
with about one cup of the ragu. Serve immediately. Makes about 6 servings.
