Healthy Eating

After fresh ideas for meals that are healthy but still pack a flavour punch? We've got salads and vegetable-packed bowls to soups and light desserts.

Subscribe to Gourmet

Subscribe to Australian Gourmet Traveller before 24th July, 2017 and receive 6 issues for only $35!

Gourmet digital

Subscribe to Gourmet Traveller for your iPad or Android tablet.

Maltagliati with braised oxtail in black vinegar


"Whenever I visit Perth, I have the pasta and oxtail dish at Mary's. May I please have the recipe?"
Sally Bourke, Hunters Hill, NSW

REQUEST A RECIPE
To request a recipe, email fareexchange@bauer-media.com.au or send us a message via Facebook. Please include the restaurant's name and address, as well as your name and address. Please note that because of the volume of requests we receive, we can only publish a selection in the magazine.

You'll need

2 tbsp olive oil 1.2 kg oxtail, trimmed and cut into 5cm portions 1.5 litres (6 cups) beef stock 100 ml each Chinkiang black vinegar and Pun Chun sweet vinegar (see note) 2 each star anise and cinnamon quill 1 piece of orange peel 750 gm fresh lasagne sheets, torn 50 gm butter, chopped 1 bunch chives, finely chopped 1 tbsp toasted sesame seeds

Method

  • 01
  • Preheat oven to 140C. Heat olive oil in a casserole over medium-high heat and sear oxtail in batches until golden brown on all sides. Return all oxtail to pan, add beef stock, bring to a simmer, then cover pan and place in oven until meat is falling off the bone (2½ -3½ hours, depending on size). Strain, reserving oxtail and returning liquid to casserole, then add vinegars, spices and orange peel. Heat over medium-high heat until reduced by about three-quarters (20-25 minutes), then strain and discard solids. Meanwhile, shred meat from bone, add to stock and keep warm.
  • 02
  • Cook pasta in plenty of salted boiling water until al dente, add to meat mixture along with butter and toss to combine. Divide among plates, scatter with chives and sesame seeds and serve.

Note Chinkiang vinegar, a Chinese black rice vinegar, and Pun Chun sweet vinegar are available from Asian grocers.


At A Glance

  • Serves 4 people
GT
Signature Collection

Find out more about the Gourmet Traveller Signature Collection by Robert Gordon Australia, including where to buy it in store and online.

Read More
Recipe collections

Looking for ways to make the most out of seasonal produce? Want to find a recipe perfect for a party? Or just after fresh ideas for dessert? Either way, our recipe collections have you covered.

See more
2017 Restaurant Guide

Our 2017 Restaurant Guide is online, covering over 400 restaurants Australia wide. Never wonder where to dine again.

See more

At A Glance

  • Serves 4 people

Featured in

Aug 2015

You might also like...

Beef cheek recipes

recipes

T-bone steaks with garlic buttered mushrooms and mash

A culinary Tour de France

recipes

Spiced lamb chops with silverbeet, chickpeas and yoghurt

Pave de boeuf with Roquefort sauce and gratin dauphinoise

recipes

Pan-fried John Dory agrodolce with endive and goat’s cheese

Saltimbocca alla Romana

recipes

Piccata di vitello

Adana kofte

recipes

conversion tool

 
get the latest news

Sign up to receive the latest food, travel and dining news direct from Gourmet Traveller headquarters.

×