Kritharaki pasta braised oxtail tomato

• serves

• Preparation time:

• Cooking time:

Ingredients

1kg oxtail, chopped
1kg tin tomatoes
500g chicken stock
1 cinnamon quill
5 cloves garlic
1 bay leaf
1 sprig thyme
200g Greek yogurt
100g fried bread crumbs
1 bunch chopped parsley
1 bunch chopped coriander
50ml olive oil
50g butter
1 tbsp dry chili

Method

Place the oxtail in a large stock pot and cover with cold water bring to the boil and skim and then wash the oxtail.

Place the oxtail in a baking tray with the tomatoes cinnamon bay thyme garlic and bake covered for 3 hours at 180*.

Pull out bones and toss the meat back through the sauce.

Sauté the pasta with some butter, add equal parts of the ragu and chicken stock and bring to the boil.

Place in oven and cook for 15 minutes stirring occasionally.

Stir through the herbs place bread crumbs on top and the yoghurt.

Eat hot!

Notes