Oxtail Spag Bol

Oxtail Spag Bol

“I may not be the prettiest or the most popular girl in school.
But given the chance, I have the biggest heart to love you with” 

~~~~~~~~O~~~~~~~~

I appreciate beautiful things in life ~ a girl wearing her beautiful smile, a raindrop hanging delicately off a leaf, a meal prepared with love or an intricate passage of music written more than three hundred years ago.

Some less significant things, such as a simple gesture, or even a mere thought, can be more meaningful than the most expensive gift money can ever buy.

 Oxtail Spag Bol 

Leggo's new Providore Series Italian style sauces

Leggo's new Providore Series Italian style sauces

So when I received samples for Leggo’s Providore series of premium Italian sauces and other goodies from Simplot Australia, I did not intend to cook it with expensive organic vegetables or premium cuts of meat.

Pasture fed dry aged rib eye at Victor Churchill, Woollahra

Pasture fed dry aged rib eye at Victor Churchill, Woollahra

Instead, I thought about the ‘modest cuts’ – the ones tucked away on the racks behind your local butcher.

Gravy and shin beef, flank steak, beef brisket, topside, oxtail and chuck steaks look a lot less appetizing and glamorous compared to French-boned lamb shanks and cutlets, beef eye fillets and tenderloin.

Eyeing these prized cuts of meat on display in the gleaming glass counter triggers a thought that transports me back to my high school days.

I vividly remember some of the modest-looking girls would voluntarily take a back seat for the more popular girls to parade themselves and ‘shine’ at high school parties and prom nights.

Needless to say, most of the boys were fixated over these girls – all dolled up in their pretty dresses with elaborate make-up, hairstyles and fingernails delicately manicured.

Leggo's Provincial Italian Tomatoes with Grilled Bell Peppers

Adding Leggo's Provincial Italian Tomatoes with Grilled Bell Peppers to diced onions

Although I enjoyed the company of these popular girls, conversations with them were like searing rib eye steak on high heat. I had to be cautious about what I say, just like I have to watch my steak carefully or it will overcook.

On the other hand, I felt something profoundly endearing whenever I was with one of those pony-tailed, bespectacled and innocent-looking girls. There was no pretence. Honest and frank conversations just flowed effortlessly and these girls were always eager getting to know me as I was them.

As much as I like having a choice cut of rib eye for dinner, I equally enjoy the cooking process for more humble cuts of meat such as oxtail. Unlike searing a rib eye steak which may take all of six minutes, slowly simmering oxtail requires less effort though more time and patience. However, you draw comfort in knowing the gentle simmer will eventually develop into a hearty and wholesome meal.

Oxtail Spag Bol recipe

 

Leggo’s Providore series of premium Italian sauces

This series is available in four flavours:

  • Vine Ripened Tomatoes with Caramelized Baby Onions (500gm)
  • Provincial Italian Tomatoes with Grilled Bell Peppers (500gm)
  • Italian Tomatoes with Whole Cherry Tomatoes & Chilli (500gm)
  • Parmesan, Emmenthal, Mascarpone and Roquefort (490gm)

Chief Marketing Officer at Simplot Australia, Suzanne Harman says “the latest offering from Leggo’s target those who are looking for a true premium dining experience, encompassing unique ingredients and convenience that has not come at the expense of flavour.”

This new Providore series range is available in Coles at RRP 6.29 for a 490gm / 500gm bottle.

For more information and product specifications about Leggo’s Provincial Italian Tomatoes with Grilled Bell Peppers, please visit Providore Series website here.

The Verdict

Oxtail Spag Bol

Oxtail Spag Bol

I have paired this oxtail with Chinese wanton noodles and garnished it with fresh coriander leaves and a generous sprinkle of freshly grounded black pepper. Despite the subtle Asian influence, I believe a fork still works better than chopsticks in paying homage to the traditions of Italian spaghetti bolognese.

For a spicy condiment, I used Italian style fresh chilli which has been marinated with salt, lemon juice and extra virgin olive oil.

Taste & flavour

Personally, I found the taste of Leggo’s Provincial Italian Tomatoes with Grilled Bell Peppers to be a little sweet for my liking. I balanced this sweetness with a few dashes of soy sauce and a tablespoon of lemon juice and this dish turned out brilliantly. The flavour of bell peppers (or capsicum) in the sauce is also quite distinctive.

Price

The range of Providore Series is produced in Parma, the food valley of Northern Italy. At a RRP of $6.29 a bottle, the price of this imported product is significantly higher than local brands which retail between $2.00 – $3.50 a bottle of similar size.

Falling off the bone ~ slow braised oxtail

Falling off the bone ~ slow braised oxtail

Oxtail may not be the prettiest or most popular cut of beef. But given the chance to slowly simmer, its beautiful and tender meat would just fall off the bone with a gentle nudge of your fork.

On a cold winter night, oxtail spag bol has the biggest heart to love you with.

~~~~~~~~O~~~~~~~~

This blog post is a product review of Leggo’s Provincial Italian Tomatoes with Grilled Bell Peppers.

ChopinandMysaucepan received complimentary products from Simplot Australia courtesy of thrive pr + communications. All views and opinions on this blog post are our own.

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2 Responses to Oxtail Spag Bol

  1. Oh I can just imagine the extra depth of flavour from the ox tail – what a fabulous idea! Our household are big fans of bog sauce and I like to adapt it and change it for variation. This is a wonderful adaptation!

  2. Raymund says:

    I love Oxtails, the texture and flavour once cooked right is better than any expensive meat cuts.

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