Len DePas Photography

Arnel Esposo

Palette at the Madison, a Loews Hotel

1177 15th Street NW
Washington DC, 20005

Arnel Esposo
Palette at the Madison, a Loews Hotel | Washington DC

Chef Arnel Esposo grew up helping out in his mother's kitchen near Baltimore, Maryland where he enjoyed cooking dinner for his Filipino family. But it wasn’t until 1989 when Esposo represented the United States in the Culinary Team Europe competition that he realized his true calling was in the culinary world. After returning home from the competition, Esposo enrolled in the Baltimore International College and earned a degree in Culinary Arts before returning to Europe to hone his craft. Following two years as Chef Tournant at Kilkea Castle Hotel in County Kildare, Ireland, Esposo decided to establish a reputation in his native Washington, D.C under DC greats Michel Richard and Morou Ouattara. Esposo gained valuable fine dining experience as Chef de Partie at Citronelle and Sous Chef at Red Sage before assisting the opening team at Palette at the Madison, a Loews Hotel and coming on board as Sous Chef in 2003. As Executive Chef at Palette, Esposo continues to delight DC diners with elegant and hearty dishes like Crispy Diver Scallops with Curry Mango Oil, Red Lentil Soup with Coriander Pesto and Pernod, and Braised Oxtail Ravioli inspired by his childhood culinary memories.


Braised Oxtail Ravioli
Chef Arnel Esposo of Palette—Washington DC
Adapted by StarChefs.com

Yield: 12 Servings


    Oxtail Ravioli Filling:
  • 6 pounds oxtails
  • 1 1/2 teaspoons kosher salt
  • 1 teaspoon cracked black peppercorns
  • 1 1/2 Tablespoons extra virgin olive oil
  • 1/4 pound mild chorizo or andouille sausage, casing removed, finely chopped
  • 1 large onion, diced
  • 4 medium carrots, diced
  • 4 cloves garlic, crushed
  • 1 bay leaf
  • 1/2 teaspoon sweet or hot Spanish paprika
  • 1 cup dry white wine
  • 1 can whole tomatoes, pureed
  • 2 Tablespoons fresh parsley, chopped
  • 2 Tablespoons cilantro, chopped
  • 1 Tablespoon sherry vinegar
  • 4 Tablespoons soy sauce
  • 1 star anise
  • 1/2 pound Hudson Valley foie gras, chopped
  • 1 ounce black truffle, shaved

  • 2 cups white veal stock
  • 1 teaspoon light green curry paste
  • 4 Tablespoons sweet pea puree
  • Salt and pepper, to taste
  • 1 Tablespoon butter

    To Assemble:
  • Asian wonton wrappers, measuring 4 by 4 inches, as needed
  • Egg wash, to seal

For the Oxtail Ravioli:
Preheat the oven to 250°C. Pat oxtails dry and sprinkle with salt and pepper. Heat oil and brown the meat in batches, turning occasionally, about 5 minutes per batch. Discard all but 1 Tablespoon of the fat from the pot. Cook chorizo, onion, carrots, garlic, and bay leaf in the fat over moderate heat, stirring occasionally, until onion is softened. Add paprika and cook for an additional minute. Add wine and bring to a boil, stirring and scraping any caramelization off the bottom of the pot. Return the oxtails with any juices accumulated in bowl to the pot along with the tomatoes and bring to a boil. Put the covered pot in the lower third of the oven. Cook until very tender 3-3 1/2 hours, turning occasionally. Remove from oven and skim fat from the surface before stirring in the parsley, cilantro, vinegar, and soy sauce. Season to taste and allow to cool. Once cooled, remove oxtail meat from the bone and chop the oxtail meat in a food processor until smooth. Add the foie gras and truffle and process until smooth. Pass through a fine sieve, and refrigerate.

For the Sauce:
Reduce the stock by half and add the curry paste and puree. Continue reducing to sauce consistency. Season to taste and finish with the butter. Keep warm.

To Assemble:
Place ½-ounce of oxtail filling in the center of the wrapper, brush the edges with egg wash, and cover with a second wonton wrapper. Seal tightly, ensuring there's no air in the ravioli. Cook in boiling water, drain, and serve with a Tablespoon of sauce.

   Published: October 2006