Oxtail Ravioli

No. 68

On Saturday I was very proud to host the 30th birthday party of British and Irish Lion Geoff Parling. Other England internationals in attendance included Thomas Waldrom, and super chef Matt Tait, as well as most of the Leicester first team who are the current English champions.

They needed filling up so we made ravioli of Oxtail. The Cut’s of meat were dusted in flour, browned in a hot pan with vegetable oil until completely coloured, and then set a side. Small cubes of carrot, onion, leek and celery were gently fried off in olive oil until soft, and we then added the Oxtail together with enough stock to cover all the ingredients, a few pepper corns, and a bouquet including thyme, parsley, rosemary and a bay leaf. A lid was placed on the pan, which was brought to the boil on the hob, and placed in the oven for two hours on 150oC. Because Oxtail is very fatty we cooked a batch the day before and refrigerated, so when we wanted to flake all the meat off the bone, we skimmed off all the fat before hand. The meat was then used to fill sheets of pasta, which we shaped into ravioli. These were then cooked in simmering water (not to bubbly otherwise the ravioli breaks) for about three minutes, and served with a little cracked pepper, olive oil, and Parmesan.

Harlequins took a bit of a beating in France on Sunday, and whilst I’ll not be changing my team just yet. I’ll have a soft spot for the Tigers from now on (keep that to yourself!)

Ravioli With Oxtail

Serves 2

Ingredients:

  • 100g ‘00’ pasta flour
  • 1 egg
  • 3 large oxtail
  • A little flour
  • 1 carrot – diced
  • 1 small onion diced
  • 1 stick of celery diced
  • 1 small leek diced
  • 1 bouquet including thyme, parsley, rosemary and bay leaf
  • a few pepper corns
  • 1 pint of stock
  • salt and pepper
  • parmesan

GP's 30th

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