Difficulty Level: Difficult
Total Time: 5 hours
Serving Size: 4 servings
1 lb. beef oxtail
2 tbsp. extra virgin olive oil
1/2 yellow onion, chopped
1 cup carrots, chopped
6 garlic cloves, minced
1 cup red wine (Brunello or Barolo are good options)
4 tbsp. tomato paste
3 cups chicken or beef stock
Braised Oxtail Agnolotti:
1 cup ‘00’ wheat flour
1/2 cup semolina flour
2 eggs, 2 yolks
1 lb. braised oxtail
1/2 cup whole milk ricotta
1/4 cup Parmigiano Reggiano, finely grated
1/4 tsp. salt
2 tbsp. chives, finely chopped
4 tbsp. butter
Easy Sugo D'Arrosto:
1 ½ cups chicken or beef stock
1/2 cup red wine
2 tbsp. butter
Time Saving Tips: To reduce time, buy pre-cooked braised oxtail or short rib and use that for the filling. If you're braising the oxtail at home, it can be made a day ahead. The reduction can also be made a day ahead.
Preheat oven to 300°F. In a shallow, oven-safe braising pot, heat the olive oil and sear the oxtail over medium heat on all sides. Remove the oxtail from the pot and set aside.
In the same pot, add the chopped onion and carrot. Sauté over medium heat for 4-5 minutes. Add the minced garlic and sauté for a further 1-2 minutes.
Add the red wine to deglaze the pot. Stir in tomato paste and chicken or beef stock. Add the oxtail back to the pot and cover with a lid.
Slow roast in the oven for 3-3 ½ hours until the meat is fully cooked and tender. Check the oxtail every so often and add more braising liquid if it looks to be cooking down too much.
Once the oxtail has finished cooking, remove the meat from the bone and set aside for your filling.
In a bowl, mix together the two types of flour and create a well. Add in the eggs and yolks. Using a fork, whisk the eggs, slowly bringing in the flour to form the dough. Once the dough has formed, knead for about 10 minutes. Wrap tightly in plastic wrap and let rest for a minimum of 30 minutes. The dough can also be made ahead of time and rest overnight.
For the filling, add the braised oxtail, ricotta, Parmigiano and salt to a blender. Blend until smooth. Add more of each ingredient to taste.
After the dough has rested, divide into four even pieces and roll out into long, thin sheets. (7 on the Marcato Atlas Pasta machine or KitchenAid pasta roller attachment).
Place small dollops of the braised oxtail filling along the long edge of the pasta. Fold the pasta dough over and seal on all sides, then shape the agnolotti.
For the reduction, add the chicken or beef stock and red wine to a small saucepan over medium heat. Reduce to about 1/2 cup and stir in the butter. Remove from heat and set aside.
Bring a large pot of water to a boil, add plenty of salt. Cook the agnolotti for 2-3 minutes until it floats to the top.
Once the pasta has finished cooking, strain and add to a sauté pan over low heat along with the butter. Toss until the pasta is fully coated.
Plate the agnolotti and top with the reduction and chives.