oxtail ravioli

ain’t gonna lie, making this dish does require time and effort. if you like oxtail like we do, then it’s well worth the work. oxtail is a tough piece of meat, filled with yummy connective tissue. so cooking it down will take time. using a pressure cooker will definitely be a plus here.

this is a winning recipe for “a culinary affair – recipe competition final” organized by elements, featured in foodie magazine‘s february issue!

oxtail 2 lb
large tomato 2
large carrot 1
celery 2 stalks
medium onion 1
garlic 4 gloves
red wine 1 bottle
tomato paste 2 tbsp

oxtail filling

  • season the oxtail with salt and pepper and sear them in a large pot on high heat with a generous amount of oil
  • once browned, set aside the oxtail
  • rough chop the vegetables and sauteed them in the same pot
  • deglaze with red wine, add the tomato paste, and toss the oxtail back into the pot (add water to barely submerge the oxtail, if necessary)
  • braise on low heat until soft, about 3 hours for ours (pressure cooker 1 hr)
  • once soft, remove the oxtail and separate the meat from the bones
  • set aside the meat (salt and pepper to taste if necessary) and toss the bones
  • save the pot of oxtail stock, it can be reduced further an used as a sauce

pasta

all-purpose flour 100 g
egg 1

  • prepare pasta dough with the recipe here
  • roll the dough into a thin pastry
  • cut it into 2 long strips, each at least 4 cm wide

putting them together

  • starting from one end, scoop 1 tablespoon of oxtail filling on one of the pasta strip
  • continue down the strip, each scoop about 3 inch apart the next
  • lay the other piece of pasta strip on top of the one with the oxtail filling
  • gently press the two strips together, especially around the filling, making it airtight
  • cut the pasta into squares (or use a circular press like we did)
  • use a fork to press the outer edges of the ravioli, sealing it in
  • cook 2-3 min in boiling salted water
  • reduce the oxtail stock to make a sauce, drizzle over the ravioli
rough chop the veggies

rough chop the veggies

brown those tails

brown those tails

pull the meat off the bone

pull the meat off the bone

a small scoop of meat filling

a small scoop of meat filling

make it as airtight as possible before cutting

make it as airtight as possible before cutting

press the edges with a fork

press with a fork to seal the edges

drizzle with the oxtail broth reduction and top with cheese

drizzle with the oxtail broth reduction and top with cheese

commentaries

priscilla:

if you want to skip the pasta, make a mash instead. let the oxtail stew be the star! oh yeah, all those veggies having absorbed the beefy flavour. love it!

Advertisements

5 responses to “oxtail ravioli

  1. Thats looks really nice – I love oxtail, and I have been looking for ravioli recipes all day! (Then find this by accident as you like my post!)
    🙂

Leave a Reply

Fill in your details below or click an icon to log in:

WordPress.com Logo

You are commenting using your WordPress.com account. Log Out / Change )

Twitter picture

You are commenting using your Twitter account. Log Out / Change )

Facebook photo

You are commenting using your Facebook account. Log Out / Change )

Google+ photo

You are commenting using your Google+ account. Log Out / Change )

Connecting to %s