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Epic Roasthouse's Braised Oxtails with Papperdelle

Serves 6
Jan Birnbaum of Epic Roasthouse in San Francisco, CA
Pairs well with:
Cabernet Sauvignon, Napa Valley

Chef Jan Birnbaum of Epic Roasthouse in San Francisco, CA created this amazing braised Oxtail dish with papperdelle pasta, summer squash and a piquillo pepper sauce. It both uses and pairs with Cakebread Cellars Napa Valley Cabernet Sauvignon.


12 large pieces oxtail
2 sprigs rosemary, chopped
2 T. flat leaf parsley, chopped
2 T. sage, chopped
1 T. thyme, picked
1 tsp. meyer lemon, zest
3 T. olive oil
2 cloves garlic, minced
salt and pepper

3 T. olive oil
1 onion, diced
2 carrots, diced
1 stalk celery, diced
1 head garlic, cut in half
2 sprigs thyme sprigs
2 bay leaves
1 c. Cakebread Cellars Napa Valley Cabernet Sauvignon
2 c. chicken stock, preferably homemade

1 small zucchini
1 small yellow summer squash
2 T. extra virgin olive oil

2 oz. chanterelle mushrooms, cleaned
1 tsp. white truffle oil
½ c. micro opal basil
½ c. arugula

6 oz. piquillo peppers
2 T. olive oil

8 oz. fresh Pappardelle pasta
2 tsp. white wine vinegar


Place the oxtails in a shallow dish. Combine the herbs, garlic, lemon and olive oil. Pour over the oxtails and rub to coat. Cover with plastic wrap, refrigerate and marinate overnight

To braise the oxtails, preheat an oven to 350°F. Heat a wide-bottom pan over high heat. Add the oil to the pan. Season oxtails on both sides with salt and pepper. Sear meat on both sides until brown. Add the onion, carrot, celery and garlic to the pan. Sauté for 5-7 minutes to caramelize the vegetables. Deglaze the pan with the wine. Allow to boil for a minute or two. Add enough chicken stock to just barely cover the meat. Add the bay leaf and thyme sprigs to the pan and season the braising liquid with salt and pepper. Bring to a simmer. Cover with a tight fitting lid or seal with aluminum foil. Place in the preheated oven and cook for 3 hours until meat is tender and starting to fall off the bone. Remove from the oven and allow to cool. Remove the oxtails from the liquid and set aside. Puree the braising liquid with the vegetables and pass through a fine mesh strainer. Skim any fat that accumulates off the top and reserve.


With a Japanese vegetable slicer or mandolin, shave long, thin slices of the zucchini and summer squash into a stainless steel bowl. Toss with salt and pepper and olive oil, reserve.

In a separate bowl, shave the chanterelles into thin slices with the Japanese vegetable slicer or mandolin. Toss with the truffle oil, salt and pepper, micro basil and arugula and set aside.

Pepper Sauce:

To make the piquillo pepper sauce, drain the peppers, remove any seeds and puree on high speed with 2 tablespoons of olive oil to emulsify and create a smooth, thin puree.

To Serve:

To serve, return the oxtails to the oven to heat through for 5 minutes. Cook the pappardelle pasta until tender, about 3- 4 minutes. Toss with summer squash and a splash of white wine vinegar. Either with a squirt bottle or spoon, drizzle the piquillo pepper sauce around the bottom of a shallow bowl. Mound the pasta and squash in the center of each bowl. Place two pieces of oxtails on top of the pasta. Spoon a couple tablespoons of the braising sauce over each oxtail and top with a small hairdo of shaved chanterelle and arugula salad on each.

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