Value and Versatility

Oxtail Pappardelle

Chef Jordan Andino makes the most of leftover beef oxtail with this easy weeknight Oxtail Pappardelle recipe the whole family will enjoy.


  • 1-1/2 Cup, any of the Leftover Beef Oxtail, to be pulled off the bones and rough chopped  
  • 1 lb. Pappardelle, Fresh Preferred
  • 1/4 lb. Butter, Unsalted 
  • 1/4 Cup, Parsley, Rough Chopped 
  • 1/4 Cup, Grated Parmesan
  • 1 Cup, Cherry Tomatoes, Sliced In Half 
  • 10 Cups, Water 
  • 1/4 Cup Kosher Salt for water


  1. Boil water and salt
  2. Once boiling cook pasta and execute next steps while pasta cooks, stirring pasta every minute to prevent sticking
  3. In a large sauté pan, preheat on medium heat
  4. Place Oxtail and butter in pan along with cherry tomatoes and sauté until tomato halves slightly wilt
  5. Add parsley to pan and reduce heat to low
  6. Add al dente pasta to pan and bring heat in pan to high while dusting with parmesan
  7. Rigorously stir and flip the pasta with the meat until fully coated


Nutrition information per serving, 4 servings: 568 Calories; 22.3 g Total Fat (11.4 g Saturated Fat; 0.5 g Trans Fat; 0.8 g Polyunsaturated Fat; 6.6 g Monounsaturated Fat); 179 mg Cholesterol; 322 mg Sodium; 59 g Total Carbohydrate; 4.1 g Dietary Fiber; 1 g Total Sugars; 0 g Added Sugars; 30 g Protein; 91.4 mg Calcium; 3.6 mg Iron; 462 mg Potassium; 0.1 mcg Vitamin D; 0.2 mg Riboflavin; 12 mg Niacin; 0.3 mg Vitamin B6; 1.3 mcg Vitamin B12; 163 mg Phosphorus; 5.4 mg Zinc; 15.2 mcg Selenium; 65.3 mg Choline

Value and Versatility
Chef jordan andino

Chef's Tip

If you can't find Oxtail, a great substitute would be Beef Short Ribs