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

brown those tails

pull the meat off the bone

a small scoop of meat filling

make it as airtight as possible before cutting

press with a fork to seal the edges

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!