Oxtail Giouvetsi, Bone Marrow, Beef Fat Pangrattato Recipe

Name: OMAs Oxtail Giouvetsi, Bone Marrow, Beef Fat Pangrattato Recipe
Cook time: 3 h
Total time: 3 h
Yield: 4 servings
Cuisine: Greek
Ingredients: 2 lbs oxtail; 1 cup bone marrow; 1 cup beef fat; 1 cup orzo pasta; 1 medium onion, chopped; 4 cloves garlic, minced; 1 large carrot, chopped; 2 stalks celery, chopped; 1 can (14 oz) canned tomatoes; 4 cups beef stock; 2 leaves bay leaves; 1 tsp thyme, dried; to taste salt; to taste black pepper; 1 cup breadcrumbs; 1 cup parmesan cheese, grated; 2 tbsp parsley, chopped; 2 tbsp olive oil

Inspired by OMA

Time3h

Serves4

Make Oxtail Giouvetsi, Bone Marrow, Beef Fat Pangrattato Recipe in just 3h . Get the full recipe with step-by-step instructions at pekinthechef.com.

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Ingredients

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Main Ingredients

2 lbs oxtail

1 cup bone marrow

1 cup beef fat

1 cup orzo pasta

1 medium onion, chopped

4 cloves Garlic, minced

1 large carrot, chopped

2 stalks Celery, chopped

1 can (14 oz) canned tomatoes

4 cups beef stock

2 leaves bay leaves

1 tsp thyme, dried

to taste Celtic sea salt

to taste black pepper

1 cup breadcrumbs

1 cup Parmesan cheese, grated

2 tbsp parsley, chopped

2 tbsp olive oil

Method

Cooking Instructions

Prepare the Oxtail

In a large pot, heat the beef fat over medium heat. Add the oxtail and sear on all sides until browned. Remove and set aside.

Sauté Vegetables

In the same pot, add the chopped onion, garlic, carrot, and celery. Sauté until softened, about 5 minutes.

Add Liquid Ingredients

Add the canned tomatoes, beef stock, bay leaves, thyme, salt, and black pepper to the pot. Stir to combine.

Simmer the Oxtail

Return the oxtail to the pot. Bring the mixture to a boil, then reduce heat and let it simmer for about 2 hours, or until the oxtail is tender.

Cook the Orzo

Once the oxtail is tender, remove it from the pot and set aside. Stir in the orzo pasta and cook according to package instructions.

Prepare Bone Marrow

While the orzo cooks, place the bone marrow on a baking sheet and roast in a preheated oven at 400°F (200°C) for about 15-20 minutes, or until bubbly and golden.

Make Pangrattato

In a skillet, heat olive oil over medium heat. Add breadcrumbs and sauté until golden brown. Stir in grated parmesan and chopped parsley, cooking for an additional minute.

Serve

Serve the oxtail over the orzo, topped with roasted bone marrow and a generous sprinkle of pangrattato.