Oxtail Tortellini Recipes
HOMEMADE TORTELLI STUFFED WITH STEWED OXTAIL
Provided by Food Network
Categories main-dish
Time 5h45m
Yield 4 to 6 servings
Number Of Ingredients 23
Steps:
- For the filling: Heat 1 tablespoon olive oil in a large skillet over high heat. Brown the oxtails on each side until brown and crispy, about 10 minutes. Remove from the heat and cool.
- In another pan with a lid, heat 1 tablespoon olive oil and saute the chopped carrots, celery, onion, garlic, juniper berries, sage and rosemary until soft, about 5 minutes. Add the oxtails along with the beef stock, red wine and salt and pepper to taste. Cover with foil and a lid and cook over high heat for 3 hours.
- Remove the pan from the heat and cool. Remove the oxtails from the pan; discard the bones and shred the meat by hand. Reserve the juices from the pan and set aside. Let fully cool.
- Mix the shredded oxtail with the eggs, Parmesan and grated bread until fully incorporated.
- For the pasta: Combine the flour, eggs and olive oil in a bowl and mix by hand until smooth. Run the dough through a pasta machine until you reach the desired consistency on the thinnest setting.
- Lay the pasta sheets on a floured work table and cut the pasta with a round pasta cutter. Spoon the oxtail filling in the middle of the pasta circles. Pull up the sides of the pasta and close by hand.
- For the sauce: Add the butter and sherry vinegar to the reserved juices in the oxtail pan and reduce for 15 to 20 minutes. When ready to serve, bring a pot of water to a boil with 1 teaspoon salt. Add the pasta and cook for 6 minutes. Drain and toss in the thickened oxtail sauce until heated through. Plate and top with a couple of handfuls of cheese.
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