Gnocchi with Oxtail Ragout

Recipe Overview

This dish combines tender potato gnocchi with a long, controlled beef oxtail braise. The collagen-rich meat slowly releases flavor and body into the sauce while red wine, mirepoix, tomato paste, bay leaf and stock create a deep ragout. The finished gnocchi is coated gently in the reduced sauce and completed with Parmigiano Reggiano and fresh Italian parsley.

Ingredients

• Fresh Potato Gnocchi — 900 g potato_gnocchi
• Beef Oxtail — 1350 g, cut into joints BEEF-OXTAIL-001
• Carrots — 2 jumbo carrots, diced TC-VEG-CARROT-001
• Celery — 4 large stalks, diced VEG-CEL-001
• Yellow Onion — 1 large onion, finely chopped yellow_onion
• Garlic — 2 cloves, minced TC-VEG-GARLIC-001
• Fresh Bay Leaves — 3 leaves HERB-BAY-LAUREL
• Dry Red Wine — 750 ml BEVERAGE-RED-WINE-001
• Italian Flat-Leaf Parsley — 30 g, chopped; reserve stems HERB-PARSLEY-FLAT
• Tomato Paste — 32 g tomato_paste
• Beef or Vegetable Stock — 1000 ml, plus more as needed beef_stock
• Extra Virgin Olive Oil — 240 ml, divided OIL-0001
• Parmigiano Reggiano — 80 g, finely grated TC-DAIRY-PARMIGIANO-REGGIANO
• Sea Salt — 5 g, adjust to taste SPICE-SALT-0001
• Freshly Ground Black Pepper — 2 g SPICE-PEPPERCORN-BLACK
• All-Purpose Flour — 60 g, for dusting the oxtail FLOUR-ALL-PURPOSE-001

Preparation

1. Prepare the aromatics: Warm half of the extra-virgin olive oil in a wide heavy casserole. Add the onion, carrots and celery with a small amount of salt. Cook gently until translucent without developing excessive color.
2. Add the garlic and tomato paste. Cook briefly until the tomato paste begins to caramelize. Add the parsley stems and fresh bay leaves.
3. Prepare the oxtail: Pat the oxtail completely dry. Dust lightly with all-purpose flour and shake off all excess flour.
4. Heat the remaining olive oil in a separate heavy pan. Brown the oxtail thoroughly on all sides. Proper caramelization is essential for the depth and color of the finished ragout.
5. Season lightly with salt and freshly ground black pepper.
6. Deglaze: Add the dry red wine. Scrape the caramelized fond from the bottom of the pan and reduce the wine by approximately half.
7. Transfer the browned oxtail and red-wine reduction to the casserole containing the aromatics.
8. Add enough hot stock to almost cover the oxtail. Bring gently to a simmer.
9. Cover and braise slowly for approximately 3 hours, or until the meat releases easily from the bone.
10. Separate the meat: Remove the cooked oxtail. Allow it to cool enough to handle safely. Pick all usable meat from the bones and shred into small pieces.
11. Strain the braising liquid. Discard the spent vegetables, bay leaves, parsley stems and bones.
12. Return the strained liquid to the stove. Reduce until the liquid becomes a glossy sauce capable of coating the gnocchi.
13. Return the shredded oxtail meat to the reduced sauce. Adjust salt and black pepper.
14. Cook the gnocchi: Bring a large pot of salted water to a gentle boil. Add the potato gnocchi.
15. When the gnocchi rise to the surface, lift them carefully with a spider or slotted spoon.
16. Transfer the gnocchi directly into a sauté pan containing the hot oxtail ragout.
17. Toss gently over low heat. If necessary, loosen the sauce with a small quantity of gnocchi cooking water.
18. Finish: Fold in part of the Parmigiano Reggiano and chopped Italian parsley. The sauce should remain glossy, moist and properly attached to the gnocchi.
19. Plate: Serve immediately on warmed plates. Finish with Parmigiano Reggiano, fresh parsley and freshly ground black pepper.