Recipe courtesy of Justin Haifley
Episode: The Tavern
14 hr 30 min
(includes refrigerating time)
1 hr
4 to 6 servings


Ricotta Gnudi:
  • 1 cup grated Parmesan
  • 1 cup ricotta cheese 
  • 1 tablespoon kosher salt 
  • 1 teaspoon ground nutmeg 
  • 1 teaspoon fresh cracked black pepper 
  • 2 eggs 
  • 1 egg yolk 
  • 1/2 cup all-purpose flour 
  • 2 teaspoons fresh minced chives
  • 4 cups semolina flour 
  • 5 pounds oxtail 
  • 2 tablespoons black peppercorns 
  • 6 bay leaves 
  • 2 carrots, diced 
  • 2 celery stalks, diced 
  • 2 onions, diced 
  • 1 bunch fresh thyme 
  • 3 cups ruby port wine 
  • 6 cups veal stock, reduced 


For the gnudi: Mix together the Parmesan, ricotta, salt, nutmeg, pepper, eggs and egg yolk until light and airy. Fold in the flour and chives. Roll the gnudi dough into 1-inch balls and place on a baking sheet. Cover completely with the semolina flour and refrigerate overnight.

For the ragout: Preheat the oven to 300 degrees F. Saute the oxtails on all sides in a braising pan until rendered crispy, and then remove from the pan. Add the peppercorns, bay leaves, carrots, celery, onions and thyme and saute for 5 minutes, and then return the oxtails to the pan. Pour in the port and simmer for 5 minutes. Add the veal stock and return to a simmer.

Transfer the pan to the oven and cook, uncovered, until tender and the meat easily pulls off the bone, turning the oxtails every 30 minutes, about 2 hours total. Remove the oxtails from the liquid and cool to room temperature. Pick the meat from the bones. Meanwhile, simmer the braising liquid over high heat until it becomes a think sauce consistency, and then strain through a fine mesh sieve. Add the oxtail to the sauce and keep warm.

Bring a large pot of water to a boil. Poach the gnudi until they float to the top, about 5 minutes. Drain and serve on top of the oxtail ragout.

This recipe was provided by a chef, restaurant or culinary professional. It has not been tested for home use.

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Ricotta Gnudi with Oxtail Ragout

Recipe courtesy of Justin Haifley


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