- 2 pounds oxtail
- Salt and pepper, to taste
- 2 Tablespoons olive oil
- 1 large onion, chopped
- 1 large carrot, chopped
- 1 rib celery, chopped
- ½ head garlic
- 1/4 gallon chicken stock
Butternut Squash Dice:
- 3 Tablespoons canola oil
- ½ cup butternut squash, diced
- Salt, to taste
- ¼ pound Porcini mushrooms, dried
- 1 quart water, filtered
- 3 cups mushroom stock
- 1 cup oxtail braising liquid
- 1 Tablespoon duck fat
- 2 egg yolks
- 4 cups extra fine Semolina flour
- 1 teaspoon salt
- 1 cup water
- 1 Tablespoon butter
- 2 cups fancy mushrooms, sliced thick
- 1 teaspoon minced shallot
- 1 teaspoon chopped garlic
- 3 Tablespoons white truffle butter
- ½ cup parmesan grated cheese
- 1/8 cup chopped chives
For Braised Oxtail:
Pre-heat oven to 350°F.
Season the oxtails liberally with salt and pepper. Heat 1
Tablespoon of the olive oil in a large roasting pan and sear
each side of each oxtail. Remove from heat, and trim any excess
fat. Heat the remaining olive oil and sauté the vegetables
until they caramelize, approximately 5 minutes. Return the
meat to the pan, and add the chicken stock. Bring to a boil,
cover the pan, and place it in the oven for 3 hours. Remove
the cover and cook for an additional 30 minutes. Remove from
heat and allow to cool. Pick the meat from the bones and set
aside. Strain the liquid and reserve.
For Butternut Squash Dice:
Heat the oil in a sauté pan over high heat. Add the
butternut squash and sauté until golden brown. Stir
the squash minimally as it caramelizes to retain texture.
Remove squash from the pan and allow it to dry on paper towels.
Season with salt and set aside.
For Mushroom Stock:
Place mushrooms and water in pot and bring to a boil. Lower
the heat and allow the stock to steep for 45 minutes. Strain
through a chinois and allow to cool; set aside.
For Cavatelli Sauce:
Combine the liquids in a small sauce pot and bring to a boil.
Remove from heat and strain liquid through a chinois. Allow
the sauce to cool in an ice bath.
For Cavatelli Pasta:
Mix the duck fat and egg yolks together, blending until smooth.
Add the dry ingredients and mix until well incorporated. Add
the water and blend until smooth. Allow the dough to rest
for 1 hour, then roll it out on a dry, lightly floured surface
to ¾-inch thickness. Cut the dough into ½-inch
wide strips, and roll it through a cavatelli pasta maker,
according to the manufacturer’s instructions.
Cook the cavatelli in a large pot of salted boiling water
for 4 minutes. Strain and immediately shock the pasta in an
ice bath. When the pasta has cooled, remove it from the ice
water and allow to dry.
To Assemble and Serve:
Heat the butter in a large pan, and brown the mushrooms over
high heat. Add the shallots and garlic and sauté until
fragrant. Reduce the heat to medium and add the picked oxtail
meat, squash, 1 quart of cavatelli pasta, and 4 cups of cavatelli
sauce. Reduce the mixture until the sauce is noticeably clinging
to the pasta. Add the truffle butter and parmesan cheese.
Adjust the seasoning of salt and pepper, to taste.
Divide the pasta among heated serving plates. Garnish each
dish with chives and serve immediately.
Dessilani, “Fara,” Caramino Reserva, Piedmont,
This is an earthy, dusty and dry Italian red. The rich cavatelli
and truffle butter compliment the cherry flavors and dry tannins
of this red. The tannins also compliment the oxtail’s
fat and protein, while the wine’s earthiness compliment
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