Recipe courtesy of Justin Haifley
Episode: The Tavern
Print
Total:
15 hr 45 min
Prep:
1 hr
Inactive:
12 hr
Cook:
2 hr 45 min
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

Ricotta Pancakes

Recipe courtesy of Debi Mazar and Gabriele Corcos

Spinach and Ricotta Gnocchi

Recipe courtesy of Debi Mazar and Gabriele Corcos

Antipasto di Ricotta: Simple Ricotta Antipasto

Recipe courtesy of David Rocco

Crostata di Ricotta

Recipe courtesy of David Rocco

Fresh Ricotta Crostini

Recipe courtesy of Debi Mazar and Gabriele Corcos

Ricotta Chocolate-Hazelnut Cookie Pie

Recipe courtesy of Moo Milk Bar

Italian Sausage, Spinach, and Ricotta Cannelloni

Recipe courtesy of Kelsey Nixon

Wilted Greens with Ricotta Salata

Recipe courtesy of Giada De Laurentiis

Grilled Ciabatta with Ricotta and Snap Peas

Recipe courtesy of Tiffani Thiessen

On TV

Haylie's America

7:30am | 6:30c

Haylie's America

8:30am | 7:30c

Haylie's America

9:30am | 8:30c

Cheap Eats

10am | 9c

Cheap Eats

10:30am | 9:30c

Cheap Eats

11am | 10c

Cheap Eats

11:30am | 10:30c

Unique Eats

12pm | 11c

Unique Eats

12:30pm | 11:30c

Unique Eats

1pm | 12c

Unique Eats

1:30pm | 12:30c

Good Eats

2pm | 1c

Good Eats

2:30pm | 1:30c

Carnival Eats

6:30pm | 5:30c

Carnival Eats

7:30pm | 6:30c
On Tonight
On Tonight

Carnival Eats

8pm | 7c

Carnival Eats

8:30pm | 7:30c

Carnival Eats

9:30pm | 8:30c

Carnival Eats

10pm | 9c

Carnival Eats

10:30pm | 9:30c

Good Eats

11pm | 10c

Good Eats

11:30pm | 10:30c

Carnival Eats

12am | 11c

Carnival Eats

12:30am | 11:30c

Carnival Eats

1am | 12c

Carnival Eats

1:30am | 12:30c

Carnival Eats

2:30am | 1:30c

Good Eats

3am | 2c

Good Eats

3:30am | 2:30c

Trending Videos

Brunch Bonanza

So Much Pretty Food Here