Saturday, February 26, 2011

braised oxtail and gruyere wonton ravioli

oxtail stock (recipe below)
ravioli stuffing (recipe below)
oxtail sauce for ravioli (recipe below)
package wonton wrappers
parmesan cheese (grated)

oxtail stock:
makes 8 cups

4 pounds oxtail
1 tbsp. honey
2 medium yellow onions (halved lengthwise)
2 bulbs garlic (halved)
2 carrots (roughly chopped)
2 celery stalks (roughly chopped)
8 cups water
1 cup dry red wine
2 tbsp. tomato paste
10 whole black peppercorns
2 bay leaves
2 whole cloves
2 sprigs of thyme

preheat the oven to 400 degrees.

toss the bones with the honey at the beginning to help the browning process and add more flavor. spread the bones around in a large roasting pan. roast, turning every 15 mins., until golden and caramelized for about 1 hour. stir in the onions, garlic, carrots, and celery and roast until the vegetables are caramelized; about 30 more mins.

transfer bones and vegetables to a large stockpot and add in the water. bring to a boil over medium high heat, and skim off any foam. stir in wine, tomato paste, peppercorns, bay leaves, cloves, and thyme. reduce heat to a simmer, stirring occasionally, until slightly thickened; about 5 hours.

remove the meat from the bones, and set aside. strain stock through a cheesecloth and sieve into a large bowl and discard the solids. let cool to room temperature. cover and place in the fridge until the fat congeals on the top, about 8 hours, remove and discard the fat.

lasts in the fridge for about 3 days or in the freezer for about 4 months.

oxtail ravioli stuffing:
oxtail meat reserved from the broth
1 tbsp. unsalted butter
1/3 cup skim milk
1 cup gruyere cheese (shredded)

in a medium size sauce pan heat the butter on medium high heat until melted. whisk in the milk until warm, and then whisk in the gruyere cheese until everything is melted and combined. mix in the oxtail with the cheese and set aside.

oxtail sauce for ravioli:
1 cup oxtail broth (recipe above)
2 tbsp. all purpose flour
2 tbsp. grated parmesan cheese

in a medium size sauce pan heat the oxtail broth on medium high heat. whisk (1 tbsp. at a time until combined) the flour and parmesan cheese. set aside.

oxtail ravioli:
lay the wonton wrapper out on a cutting board or plate into single layers. place about a tbsp. of your oxtail stuffing into the center of the wrapper. wet the outside rim of the wonton wrapper all around and cover with another wonton wrapper. repeat this step until all of your raviolis are made.

heat a large pot of boiling water with salt and olive oil. when the water reaches a boil place the raviolis into the water and boil for 3 mins.

plate the raviolis and top with the oxtail sauce, parmesan cheese, and serve warm.

enjoy :)


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