Braised oxtail raviolo with celeriac, sautéed spinach and oxtail jus

This sumptuous oxtail ravioli recipe demonstrates perfectly how cheaper cuts of meat can be transformed to a thing of beauty with a little time and patience. Each raviolo is served on a bed of spinach, and drizzled with a jus made from the oxtail braising liquid – a fantastic dinner party dish for pasta lovers.

Ingredients

BRAISED OXTAIL AND CELERIAC FILLING

• 1 small oxtail, cut into pieces
• 1 carrot, roughly chopped
• 1 onion, roughly chopped
• 1 garlic bulb, cut in half
• 1 sprig of thyme
• 1 tbsp of tomato purée
• 375ml of red wine
• 1l brown chicken stock
• 1 small celeriac, peeled and diced
• olive oil
• salt

pepper
PASTA

• 125g of fine semolina
• 125g of 00 flour
• 125g of egg
• SPINACH
• spinach
• 1 knob of butter
• salt
• pepper

Method

• Preheat the oven to 120°C/gas mark 1/2
• To begin, braise the oxtail – this must be done a day in advance so the filling has time to set. Place a large, heavy-bottomed ovenproof pan (large enough to comfortably fit the pieces of oxtail) over a medium-high heat. Add the carrot, onion, garlic and thyme with a splash of oil and slowly caramelise the vegetables until golden brown and tender

• 1 sprig of thyme
• 1 carrot, roughly chopped
• 1 onion, roughly chopped
• 1 garlic bulb, cut in half
• olive oil

• Season the oxtail and colour in a separate sauté pan until golden brown. Place the oxtail pieces in the pan of caramelised vegetables and add the tomato purée and red wine. Stir, add the chicken stock and bring to the boil
• pepper
• salt
• 1 small oxtail, cut into pieces
• 375ml of red wine
• 1 tbsp of tomato purée
• 1l brown chicken stock
• Place a circle of baking parchment over top then cover the pan with a tight-fitting lid. Place in a preheated oven for 4–5 hours until the oxtail is tender and falling off the bone
• For full instructions : www.greatbritishchefs.com

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