Slow cooked oxtail filled ravioli

An exquisite ' a la jan ' styled dish that just keeps you wanting more.
 

Recipe from: 19 May 2010
Preparation time: 20 mins
Cooking time: 4 hours
 
 

Ingredients

 
  • 4
    oxtail packets
  • 6
    chopped carrots
  • 4
    sticks of chopped celery
  • 2
    tins of peeled tomatoes - liquidised
  • 2
    tins of either butter or borlotti beans
  • 10
    cloves
    garlic
  • 5
    bay leaves
  • Fresh rosemary
  • 1
    bottle of red wine
  • 5
    finely chopped onions
  • 1/2
    cup
    port
  • 10
    juniper berries
  • olive oil
  • 100
    g
    butter
  • 5
    stock cubes
  • 1
    tsp
    ground black pepper
  • 8
    Tbs
    flour in a packet seasoned with salt, pepper and paprika
Servings: Change Serving
 
 

Method

 
Pre-heat your oven to 160 degrees.

In a nice heavy pot - melt the butter and add a good slosh of olive oil.

coat each piece of ox tail in the seasoned flour in a bag and brown the oxtail until it's taken on a nice good colour and remove from the pot.

Add the onion, garlic, rosemary, bay leaves, juniper berries and brown all together.

Add the stock cubes and black pepper and the port - reduce until the alcohol has evapourated.

Add in the carrots, celery, tinned tomatoes and stir thoroughly before adding back the browned Oxtail.

Now pour in the entire bottle of red wine and bring to the boil for 20 minutes.

Add the rinsed tinned borlotti or butter beans.

Cover the pot and place in your pre-heated oven for 2 hours on 160 degrees and another 2 hours on 120 degrees, then switch it off and leave it to cool in the oven.

The meat will be falling off the bone by this stage.

Serve the Oxtail garnished with either lots of fresh finely chopped parsley or a gremolata with mountains of mashed potato, that is laden with loads of butter and grated paremesan cheese.

If you prefer, you could also serve the oxtail with rice - it's entirely up to you.

Now for the ravioli ...

Finely chop up about two cups of the oxtail in the sauce.

Cut squares out of your pasta sheet  and using a pastry brush.

Brush each square with water.

Then using two teaspoons - spoon about a walnut size amount into the centre of each square.

Then cover with a square and seal the edges.

It's very important to make sure that you get all of the air out.

I find it's easiest to seal the two opposite sides and then carefully squeeze out any trapped air and close the other two sides.

Do it whichever way you find easiest.

If you hold it up to the light - you will see that there is no trapped air.

Trim the edges back with a pair of scissors or a pasta wheel if you have one.

Have a tray that has polenta or semolina sprinkled over it - ready to put the finished ravioli on.

The semolina or polenta - or even mielie meal will do - will stop the ravioli from sticking together or to the tray.

If you are not going to cook them - and wish to freeze them - place them with the polenta/ semolina in a zip-loc bag and put them in the freezer.

They will keep for up to 3 days in your fridge.

To serve these heavenly pillows - bring a large pot of salted water to a rapid rolling boil.

Add the ravioli one by one and cook until tender.

They are quite rich with the oxtail filling so i chose to serve mine

in a simple sage butter with parmesan cheese.

Simply melt some butter in a pan and add some sage - not too much as sage is a strong herb and you want to get a subtle hint of sage.

Pour the butter over the ravioli as you serve them.

As always - keep a little of the boiling water to spare - if your pasta gets a little dry you can moisten it with water.

Sprinkle with parmesan cheese and add a good grinding of fresh black pepper and ...Pronto a tavola!!

For more of Janice Tripepi's amazing recipes click here...
 

Read more on: beef  |  slow cook
 

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Tip of the day

 
Carving meat
Always allow your roast to rest for 5 to 15 minutes before carving so that the juices can be reabsorbed and the meat presents an even surface when sliced. Use a short- or long-bladed knife, and a two-pronged carving fork with a guard. To prevent the meat from losing juice, steady it with the flat of the fork, rather than piercing.
 

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