With a bit of advanced planning, this dish is actually quite achievable for a weeknight dinner. Most of the time is waiting for the stew to cook and work its wonders, while I just sat back and enjoyed the smell coming out of the oven. You can even make this the night prior. Once the stew is cooked, the most time consuming part is just folding the pasta. Or, if you don't have the patience, you can always have it as a stew with packet pasta.
Any leftover oxtail stew can also be made into mini pies and lunch the next day is sorted!
Difficulty: Medium
Time: 5 hours
Serves: 4
Ingredients
Oxtail Stew
- 1 kg oxtail
- 1 onion sliced
- 1 cup celery sliced
- 1 cup carrot diced
- 4 fresh thyme twigs
- 300ml red wine
- 1ltr unsalted chicken stock
- 1 bay leaf
- 1 tbsp tomato paste
- salt
- pepper
Green Peas
- 1 cup frozen peas
Pasta
- 400g flour
- 4 eggs
Garnish
- red vein French sorrel leaves
Method
1. Pre-heat the oven to 150 degrees.
2. Heat up some oil in a large cast iron pot, brown the oxtail well in batches. Take it out and set aside. Add the onion, carrots, celery and cook over medium heat until softened and lightly caramelised. Return the oxtail to the pot, deglaze with red wine, before adding the stock, fresh thyme, tomato paste and bay leaf. Bring to boil before putting it in the oven and cook it for 3 hours. Take it out once cooked and let it cool.
3. Two hours before serving, prepare the pasta dough by adding the eggs to the flour. Mix well and knead until it's well combined. Put it in a bowl and cover with plastic wrap to let it rest.
4. Take the oxtail out of the stew. Remove the meat off the bone into a separate bowl. Pass the braising liquid through a sieve into a clean pot. Add the stewed carrots and celery to the oxtail mixture and gently mix together.
5. Divide the pasta dough into portions. Roll out the pasta dough out using a pasta machine until the preferred thickness. Cut it into round discs of about 7cm in diameter using a round cutter. Place a spoonful of the filling into the pasta and fold it into tortellini. Repeat until finished.
6. Bring a large pot of water to boil with a teaspoon of salt. Add in the tortellini and cook for 8 minutes until the pasta is cooked through.
7. Skim off as much fat as you can from the braising liquid. Bring it to boil on the stove and cook over high heat until it's reduced to about 1 cup of liquid. Season to taste with salt and pepper.
8. Blanch the frozen peas until it's boilng in the pasta water. Scoop it out and set aside in a bowl.
9. Assemble by placing some of the sauce in the middle of the plate, top with tortellini, green peas, and garnish with red vein sorrel leaves.
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