Advertisement
Oxtail Ravioli in its Own Stock
- Difficulty
Complex
Published 2008
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.
Ingredients
70 g Splash - Salt and freshly ground black pepper
Method
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
Become a Premium Member to access this recipe
Unlimited, ad-free access to hundreds of the world’s best cookbooks
Over 150,000 recipes with thousands more added every month
Recommended by leading chefs and food writers
Powerful search filters to match your tastes
Create collections and add reviews or private notes to any recipe
Swipe to browse each cookbook from cover-to-cover
Manage your subscription via the My Membership page
Already a member?
Part of
Advertisement
Advertisement
No reviews for this recipe