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

Ingredients

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 
Ragout:
  • 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 

Directions

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.

Trending Videos 7 Videos

Get the Recipe

Gabriele's Limoncello 01:28

Gabriele shares his family recipe for a delicious summertime libation.

Similar Topics:

IDEAS YOU'LL LOVE

Lamb-Ricotta Meatballs

Recipe courtesy of The Well at Jordan's Farm

Meyer Lemon Ricotta Crepes with Candied Almonds

Recipe courtesy of Bobby Flay

Italian Sausage, Spinach, and Ricotta Cannelloni

Recipe courtesy of Kelsey Nixon

Lemon Ricotta Cookies with Lemon Glaze

Recipe courtesy of Giada De Laurentiis

Ricotta Gnudi with Oxtail Ragout

Recipe courtesy of Justin Haifley

Gnudi

Recipe courtesy of Giada De Laurentiis

Ricotta Pie

Recipe courtesy of Georgia Downard

Honeyed Ricotta

Recipe courtesy of Megan Gordon

On TV

Carnival Kings

7:30am | 6:30c

Carnival Kings

8:30am | 7:30c

Carnival Kings

9:30am | 8:30c

Cheap Eats

10am | 9c

Cheap Eats

10:30am | 9:30c

Cheap Eats

11am | 10c

Cheap Eats

11:30am | 10:30c

Cheap Eats

12pm | 11c

Cheap Eats

12:30pm | 11:30c

Cheap Eats

1pm | 12c

Cheap Eats

1:30pm | 12:30c

Good Eats

2pm | 1c

Good Eats

2:30pm | 1:30c

Man Fire Food

3:30pm | 2:30c

Man Fire Food

4:30pm | 3:30c

Man Fire Food

5:30pm | 4:30c
On Tonight
On Tonight

Burgers, Brew & 'Que

8pm | 7c

Burgers, Brew & 'Que

8:30pm | 7:30c

Food Truck Nation

9:30pm | 8:30c

Man v. Food

10pm | 9c

Man v. Food

10:30pm | 9:30c

Man v. Food

11pm | 10c

Man v. Food

11:30pm | 10:30c

Burgers, Brew & 'Que

12:30am | 11:30c

Food Truck Nation

1:30am | 12:30c

Man v. Food

2am | 1c

Man v. Food

2:30am | 1:30c

Man v. Food

3am | 2c

Man v. Food

3:30am | 2:30c

So Much Pretty Food Here