Oxtail Ravioli in its Own Stock

Name: Oxtail Ravioli in its Own Stock
Cuisine: United Kingdom
Ingredients: Flour for dusting; 60 ml double cream; 70 g butter; 1 large carrot, peeled and finely chopped; 1 onion, finely chopped; Salt and freshly ground black pepper; 1 tablespoon chopped flat-leaf parsley; About 2 teaspoons olive oil; 1 large oxtail, cut into pieces through the joints; 3 whole eggs, plus 2 extra egg yolks; 1 tablespoon runny honey; About 1 heaped tablespoon freshly grated Parmesan cheese, plus more to serve; 500 g 00 (Italian doppio zero) flour; Splash of olive oil; 6 garlic cloves, chopped; 1 bottle of full-bodied red wine; Sprig of thyme; 1 bay leaf

Preparation info

Difficulty
Complex

Appears in

Today's special

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.

Ingredients

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

Europe
United Kingdom
Main course
England

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