Creative teamwork in the kitchen: OXTAIL RAGOUT

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At dueminuti, we believe that teamwork is the only path to success, also in the kitchen. As we continuously research new flavor and textures combinations, everyone is involved in the process, from the cashier to the head chef. Everyone tastes a dish during the different phases of its development, leveraging on the diverse culture and tradition of our team. If I had to pick a dish that summarizes our work environment it would be the Oxtail Ragout.

Oxtail is a traditional dish from Rome, “Coda alla vaccinara,” but I only started to cook it during my time in Beijing. At the San Yuan Li market, you could choose your own goods from the continuous small kiosks on the two sides of a long hallway. Shellfish, live fish, produce, fruits, cheese, tofu, tea, nuts of any kind, dozens of varieties of eggs, lamb, goat, pork, game and beef. It was there that I first saw a full oxtail and out of curiosity, I bought one and I cooked it for one of my pop-up dinner events, served with a saffron risotto and sweet and sour cipollini onion.

As soon as the cold weather arrived in Seattle, we knew that it was time to dismiss some of our more summer oriented dishes for more comfortable, warming ones. I am a deep lover of slow cooking: sous vide and brazing are the techniques that I cherish the most.

Noah (our sous chef) and I decided that an oxtail ragout would be the perfect recipe for our winter beef-dish proposal. We sourced Pittman Hills beef from Oregon: an amazing grass-fed and sustainably grown cattle. We braised the meat overnight in the oven, we assembled the dish and then we topped it with some horseradish gremolata for a refreshing zing. The flavors were bold, layered and very distinguished. But something was missing in the equation. We pondered for a while how to add a green note, a refreshing flavor and a note of crunchiness but in all honestly we were a bit stuck. Luckily our policy of having all of our team members taste every dish paid off.

A few days later Arjun, our sustainability manager, was playing in the garden with various seeds that he avidly collected. It was also a few days that he was pushing us in the kitchen to use his sprouts. I called him to taste the oxtail ragout and he joined the brainstorm of how to add some crunchiness and lightness to the dish. Later on, meanwhile rinsing his seeds he yelled: “Dude, sprouts! Use this sprouts….” They were alfalfa sprouts: the perfect healthy/green note to the dish.

RECIPE (serves 12 people)

For the oxtail sauce

10 lb       Beef Oxtail

2 lb         Red onion (minced)

12 oz       Carrot (minced)

12 oz       Celery (minced)

8 oz         Parsnip

2 oz         Garlic

2 sprigs  Thyme

1 sprig     Rosemary

1 cup        Tomato paste

3 cups      San Marzano Tomato

5 tbsp.     EVOO

4 tbsp.     Salt

2 tbsp.     Black Pepper (ground)

2 tbsp.     Bay leaves

4 quarts  Brown beef stock (see recipe on the blog)

Full body red wine, one bottle (we use a Chianti ’14)

Procedure

  1. Cut the oxtail at the joints, season it with salt and pepper and let it rest overnight in the fridge.
  2. Take a thick bottom sauce pot, on medium/high heat sear the oxtail pieces on all sides until dark brown.
  3. Decreased the heat to medium/low. Add the minced onion and sweat until translucent, around 8/10 minutes. This will make the vegetation water evaporate and you will be left only with the sweet flavors of the onion.
  4. Add the garlic and cook for a couple of minutes.
  5. Add the carrot, celery and parsnip. Cook until the vegetables are soft.
  6. Add the tomato paste and cook it until the tomato turns to a rusty red color.
  7. Add the San Marzano tomatoes and cook for 5 minutes.
  8. Add the thymes and the bay leaves.
  9. Add the red wine, the meat and then the brown beef stock.
  10. Bring to the simmer, transfer to oven trays, cover with aluminum foil and braise for around 8 hours at 250 F.
  11. The meat should be now fork tender. Using tongues remove it from the braise and place it to cool on a rack until it is cool enough to handle it.
  12. Shred the meat and remove all the bones. Return the meat to the braising liquid, reduce it and adjust the seasoning.

For the horseradish gremolata

1 tbsp.     Horseradish (grated)

3 tbsp.     Italian parsley (minced)

1 tbsp.      Orange zest (grated)

  1. Mix the horseradish, the parsley, and the orange zest.

For the rosemary garlic EVOO

3 sprigs      Rosemary

1 cup           Garlic (peeled cloves)

4 cups        EVOO

  1. Place the ingredient in a tray and roast in the oven for 25 minutes at 300 F.
  2. Filter the olive oil and reserve it.

Finish the plate

2 tbsp.      Parmigiano reggiano 24 months aged

2 tbsp.      Alfaalfa sprouts

1 tbsp.        Horseradish gremolata

  1. Cook your favorite pasta in boiling salted water.
  2. Toss the pasta with the sauce, adding some pasta water. Off the heat fold in the cheese and keep tossing until well incorporated.
  3. Plate and top with the horseradish gremolata and a round mound of the alfalfa. Drizzle some rosemary olive oil and serve.
Fresh Spaghetti Broccoli Leek Sausage Pinenuts

A vitamin and protein packed Pasta dish

Posted on Leave a commentPosted in Product Development, Recipes

At dueminuti we are committed to bringing you the most delicious pasta dishes that value your health. We work  hard to ensure that even our sauces will provide you with your body’s nutritional needs. Our improved pasta formula, together with our sauces will satisfy the pickiest of the eaters without leaving anyone feeling guilty.

Try this recipe at home! Served with our improved pasta it contains 760 cal, 35 grams of proteins, 13 g of fibers and 50% of the daily recommended value of Vitamins A, 120% of the vitamin C and 130% of Vitamin K together with an incredible array  of minerals like Calcium , Iron, Manganese and Potassium. How about the “bad guys”? Only 25 g of fat with merely 3% of the recommended daily value of Cholesterol,  and only 32 % of the recommended Carbs! Not bad for a delicious pasta dish!


Serves 4 people (list of the ingredients at the end)

  1. Place a big pot of water on the stove, add salt and bring to the boil.
  2. Add the olive oil to a sauce pan on a medium heat. When the oil is hot add the sausage (skin removed), using a fork to separate the minced meat. Allow the fat to render and the meat to take on a nice golden color (about 1o minutes).
  3. Meanwhile, minced the garlic and prepare the leeks. Halve the white part of the leek length wise and unrolled to obtain a small sheet. Then, cut the sheets into long thin strips to form “leek spaghetti”.
  4. Remove the florets from the broccoli, halve each floret and set aside.  Minced the stalks of the broccoli.
  5. When the meat is nice golden brown, remove it with a slotted spoon and place it on the side. Discard half of the fat from the pan.
  6. Place the leek strips and the minced broccoli stalks in the pan and stir until become tender (about five minutes). Add the garlic, chilly flakes to your liking and season with salt and pepper. Cook for 2 minutes more and then return the meat in the pan together with the vegetables.
  7. Add the wine and deglaze the bottom of the pan. Once the alcohol has evaporated,  add the bay leaves and cover with a lid.
  8. Blanch the broccoli florets in boiling water for two minutes and then shock in ice cold water.
  9. Place half of the broccoli in the pan with the leek and sausage and cook thoroughly (or for about 15 minutes). Reserve the other half of the florets.
  10. Place the pine nuts in a 150 ºC oven (300 ºF) to toast for 5 minutes. As long as they are laid out evenly they do not need to be turned.
  11. Put the spaghetti in the boiling water and gently stir to prevent sticking.
  12. When the pasta is al dente, remove it from the water and toss it together with the sauce. Add the remaining broccoli florets and the parmesan cheese and toss vigorously. If it is too dry add some pasta cooking water.
  13. To serve, divide the pasta among four warm plates and sprinkle with toasted pine nuts.

LET US KNOW YOUR END RESULTS !!!

Filippo

IMGP1210

Ingredients:

Spaghetti, 400g  (3.5 oz.)

Tuscanian Pork Sausage, 200g  (7 oz.)

Garlic (minced), 20g  (3/4 oz.)

Leek (white part), 350g  (12 oz.)

Broccoli, 600g  (21 oz.)

Dry White Wine, 130g   (1/2 cup)

Parmesan cheese, 60g   (2 oz.)

Pine nuts, 20g   (3/4 oz.)

EVO, 30g   (1 oz.)

Black pepper

Chilly Flakes

Salt

Bay leaves