Oxtail Ravioli in its Own Stock

Preparation info
    • Difficulty


Appears in
Today's special: A new take on bistro food

By Anthony Demetre

Published 2008

  • About

We serve oxtail in two forms at the restaurant – on the bone or stuffed. After braising we usually find that quite a lot of the meat has come away from the bone and is not ideal for serving as a whole piece, but it does make an excellent stuffing in ravioli or even tortellini. You will need a pasta machine to make this recipe.


  • 70 g butter
  • Splash of olive oil
  • Salt and freshly ground black pepper


Melt the butter with the oil in a heavy-based pan. Season the individual pieces of oxtail and lightly dust with the flour. Colour them in the butter and olive oil until browned all over. Lower the heat, add the vegetables, garlic and herbs, and continue to colour these. At this stage you could add a splash of water, firstly to lower the heat and secondly to emulsify all the fats and juices toge