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Beef Oxtail Pappardelle

Cooking Time
10 Hours
Meal Type
Main Dish

Beef Oxtail Pappardelle

Beef Oxtail Pappardelle

I know, I know what you are going to say. This seems far from a healthy foodie meal. But the answer depends on how you approach this. For me this is an exceptional treat that I have at least once a month. Plus it also comes down to the portion size. This is the easiest recipe you can get. I always make it in my slow cooker. It is simply about buying the beef oxtail. Ask your butcher to cut it into pieces. Place meat cuts into slow cooker, sprinkle with salt, add some soy sauce and one can of tomatoes. Turn on low for 10-12 hours. Believe me when you wake  up you will definitely smell it.


  • 1 kg of beef oxtail (cut into pieces)
  • 1/4 cup of soy sauce
  • 2 cans of plum tomatoes
  • 1 small can of tomato paste
  • Salt and pepper
  • Pappardelle pasta or your favorite pasta
  • Your preferred side dish other than pasta
  • 1 cup of snow peas regular peas

Prep Instructions

1. Have your butcher cut your oxtail into fist size pieces. Wash under cold water.

2. Place all in a pressure cooker (or a slow cooker) depending on what tool you are going too use. My experience: for a very long time I was using slow cooker overnight on slow (around 8 hours) and the meat was falling apart in the morning. Recently I introduced a pressure cooker to my kitchen and boy am I not using CrockPot for some time now. However both work great.

3. Season the meat with salt, pepper and drizzle with soy sauce directly in a pressure cooker or CrockPot.

4. Add tomatoes and tomato paste. Mix all well. If you are using a pressure cooker add at least a cup of water.

5. Cook with a closed lid for 1,5 hours in a pressure cooker since the pressure has been achieved. And for 8 hours on slow in CorckPot.

6. Release pressure using quick release valve. Remove lid. Take all the meat of the bones. It should easily come off by itself.

7. Cook your side dish while the meat is being cooked.

8. Serve the meat on top of the papperdelle pasta or side dish of your choice. Pack and freeze for later the remaining portion of oxtail. Be reasonable in portion size as this meal is less compliant according to Work Week Foodie typical choice of lighter cuts of meat.

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Nutrition Facts & Tips


Having cooked the oxtail to a point when meat literally falls apart from the bone makes it a great meaty dish that you can pair with different sides e.g. Paleo – style with greens like spinach, green beans or just snow peas.


Adding some water into the thick sauce and cooking some more will produce more of a stew consistency. So sky is the limit once the meat cooked thoroughly overnight. I will be soon trying to make it in a pressure cooker to speed up the time and will update the recipe with the results so stay tuned.

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Tastes Great!
Min. Sugar
Healthy Fats
Nutrient Dense
Complex Protein