Recipe by Anthony Giacoponello, Executive Chef at Sebonack Golf Club, Southampton, New York, USA
Image: Diana DeLucia
Oxtail Ravioli Stuffing
Lay the oxtail on a sheet pan and season with salt and pepper. Chef Note: A bit on the heavy side.
Heat a heavy soup pot with the lid on over medium-high heat. Add the olive oil and warm through. Add as many oxtail pieces to the pot as you can fit in a single layer without overcrowding the pot. Sear, turning occasionally until the meat is uniformly golden brown all over, including the sides. Transfer the meat to a plate and repeat until you’ve browned all the oxtail. Add the shallots to the pan drippings and cook over medium heat until lightly caramelized, about 10 minutes. Add the carrots and celery and cook 5 minutes. Stir in the tomato paste and garlic. Heat oven to 325°F. Pour the wine into the pot. Bundle the thyme, rosemary branches and bay leaves with kitchen twine and drop into the pot. Bring the mixture to a simmer and cook over medium heat until the liquid has reduced by half, about 15 minutes. Stir and scrape the bottom of the pot. Return the oxtail to the pot and bring to a simmer. Cover the pot and transfer to the oven. Cook at 325°F, turning the oxtails every 30 minutes until meat is fork tender, about 3-3½ hours.
Transfer the oxtail to a plate. Spoon off the fat from surface of the pan and discard (there will be a lot of it).
Strain the juice from the pan and place back on heat and reduce until it coats the back of a spoon evenly to make a reduced oxtail sauce. Let the oxtail cool for 30-40 minutes then pick off all the meat from the bones then separate and discard the fat. Place the shredded meat in a pan and cover the meat with just enough of the reduced sauce to cover and set aside.
Oxtail Ravioli Stuffing
Add 1 pound of the cooked and braised oxtail meat and 2 Tablespoons. of the reduced oxtail sauce in a food processor and pulse chop 4-5 times until uniform. Chef Note: Make sure the oxtail still has some texture then remove from the food processor.
In a bowl add the oxtail, cheeses, egg yolks and olive oil then fold in with a rubber spatula. Season with salt and pepper then add the chopped chives and refrigerate. Using a Japanese mandolin with a fine teeth blade run the yellow squash and green zucchini through to form a fine julienne then brunoise. Using your knife quarter and deseed the tomato and eggplant then julienne and brunoise both. Over high heat sear the foie gras until heavily seared on both sides.
In a mixing bowl add all the ingredients except the water and mix for 1 minute on low. Slowly add the water until the dough comes together and pulls from the side of the mixing bowl. If all the water is used and the dough doesn’t pull, add an extra teaspoon of water at a time until the dough pulls from the side of the mixing bowl. Continue to mix on low-medium speed for 3-4 minutes. Take the dough out of the bowl then cut in half and reform into a single ball. Coat the dough with the olive oil then wrap in plastic wrap and place in the refrigerator for at least 1 hour. Pull off a one pound piece of the dough. Rewrap the rest of the pasta dough so it doesn’t dry out. Flatten your piece of dough a little and feed it through a pasta machine set to #1. Fold the dough in half and feed it through the machine again, still set to #1. Change your setting to #2 and feed it through the machine. Continue to make your way through all of the settings from #3-#7. You may need to dust the dough with flour around setting #4 or #5 to prevent it from sticking. Chef Note: The dough should now be completely rolled out.
Fold the dough in half then pull back and lightly stack the extra dough on the line. This will become the top of the ravioli. Take the oxtail stuffing and roll it into five 1-inch sized balls. Place the balls on the pasta sheet in small piles spaced out like the formation of the 5 dots on a playing die. Sprinkle some water on the dough with the oxtail then take the remaining dough and cover the meat but don’t pull it too tight as it needs some play. Press all the air out between the ravioli before you cut them out. With a ring cutter, center a ball then press and cut the dough. With your finger gently press the dough closed up to the stuffing and place on a tray. Repeat this process for the remaining ravioli. Place the oxtail ravioli in boiling water for about 3-5 minutes.
In the middle of a round plate with a small ring mold layer the different color vegetables as you wish. Place 6-7 of the cooked oxtail ravioli around the ring mold. Lift the ring mold gently by pressing on the top layer to free the vegetables from the ring mold. Place the foie gras on top then spoon some chicken broth to coat the bottom of the plate.
Episode 2010, Napa Valley, California
Sebonack Golf Club, Southampton, New York, USA. Image by Larry Lambrecht, courtesy Sebonack Golf Club.