Facebook Login JavaScript Example


2 lb of fresh made potato gnocchi
3 lb of beef oxtail
2 jumbo carrots
4 each large stalks of celery
2 each garlic cloves
3 each fresh bay leaves
1 bottle of red wine
1 bunch of Italian parsley
2 table spoon of tomato paste
vegetable stock
1 cup of fresh grated Parmigiano Reggiano cheese
2 cup of olive oil
sea salt and ground black pepper

Potato gnocchi with beef Oxtail ragout


Wash and clean the vegetables, use the trims for the vegetables stock.
Chopped the garlic, onions and Italian parsley very fine, cut in small mirepoix the carrots and celery and keep it on site
In a medium size casserole add 1/2 cup of the olive oil, warm up add the fine chopped mixture of garlic, onion and parsley first as soon as rich the gold color add the rest of the vegetables ( carrots & celery mirepoix), braised and cook until translucent, in the mean time in a separate skillet or sauteed pan warm up with another 1/2 cup of olive oil and floured the pieces of beef oxtail, pan fried the floured coated beef until gold color on every site of the meat pieces, put them in a tray and seasoned with salt and black pepper, discard the olive oil from the cooking sauteed pan, then returned on the burner and add the wine to de-glaze the pan, simmer the wine and let evaporate is alcohol content.
add the mark gold beef oxtail pieces into the braised vegetable, and continuing to braised together for 15 minutes, add the tomato paste then followed with the wine reduction and cover the meat with water, add at this point the braked fresh bay leaves and lower the flame under the casserole to low, cover it with his lid and let it cook and simmer for 3 hour, turning them with help of large wood spoon.
Now bring to boil a water for cooking the fresh homemade gnocchi.
As soon the beef oxtail will be tender remove out of the liquid and put it in a tray, blend the cooking liquid and strained with a chinoix into a sauce pan reduce, remove the meat out of the bones of the oxtail cut it in small regular pieces and re put back into the reducing sauce, take a new clean large sauteed pan and add few ladle of the beef oxtail ragout, add the cooked gnocchi and tossed into the ragout, reduce until the "Gnocchi" will absorb the sauce, then turn off the flame add the fresh Parmigiano Reggiano cheese, tossed by drizzled at the end a few drop of extra virgin olive oil, serve in a large dinner plate.

Comment Box is loading comments...

Pasta Recipe

Copyright 2004.Chef Design Inc. Tuscany Cuisine.All rights reserved.