Ricotta Gnocchi with Red Wine Braised Oxtail, Chino Farm’s Carrots & Shaved Matsutake Mushrooms Recipe

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About: Ricotta Gnocchi with red wine braised oxtail, Chino Farm’s carrots & shaved matsutake mushrooms involves a funky spin on traditional potato based gnocchi. However, this recipe is a gourmet upgrade from a traditional pot roast, with the ricotta gnocchi adding classic Italian elements to the dish. For cooks in the mood to take their pot roast to the next level, this recipe poses two distinct challenges- unusual ingredients and attention to detail. Any cook’s efforts will be worthwhile, and this dish is sure to be crowd pleasing at any dining event.

Recipe Info

Restaurant: Whisknladle | San Diego

Servings: 6
Prep Time: 4 hour(s)
Cuisine: Italian
Meal Type: Dinner
Main Ingredient: beef
Dish Type: Main Course
Cooking Method: Sauté
Season/Occasion: Any Occasion
Dificulty: Moderate
Vegetarian: No

Directions

Oxtail

 

Season the oxtail with salt, ground black pepper and ground cinnamon (grind half of the cinnamon stick for this part of the recipe) and leave overnight in the refrigerator. 

The next day, sear the oxtails in a hot pan with oil until well browned. Then, transfer the oxtail to a braising pan. Add the carrots, onions, celery, remaining cinnamon stick (broken into pieces), black peppercorns, bay leaf, thyme, red wine, veal demiglace and just enough water to cover the ingredients. 

Cover with aluminum foil and braise in an oven at 325F degrees for about 3-4 hours, or until the meat is tender but not falling off the bone. Once cooked, let the oxtail cool in the braising liquid. 

When cool, remove the oxtail from the braising liquid, strain the liquid and discard the vegetables & spices. Reduce the braising liquid to a light nape consistency, strain through a fine mesh strainer, cool and reserve.

 


Oxtail Note:

Remember to prep the meat a night in advance.

Ricotta Gnocchi

Mix together the ricotta cheese, eggs, parmesan, tarragon and salt. Then mix in the flour until well incorporated. Check seasoning of salt. 

With two spoons, make quenelles of the ricotta mixture, forming the gnocchis.  In simmering, lightly salted water, cook the gnocchis for 1 minute, then transfer directly to ice water to shock and stop the cooking process.  Hold the gnocchis in a lightly oiled, shallow pan until ready to use. 


Ricotta Gnocchi Note:

May be done a day in advance.

Baby Carrots

Blanch the carrots in salted water until just tender, then shock in an ice bath.  Strain and reserve.

Orange Gremolata

Mix all ingredients together just prior to plating.

Execution

 

Heat the oxtail in the braising liquid.

In a sauté pan over a medium flame, add a pad of butter and lightly brown the carrots and gnocchis.

Set a few oxtails in the center of each plate and nape the braising liquid over the oxtails. Place a few gnocchis and carrots on each plate and garnish with the shaved Matsutake mushrooms and gremolata. 

Serve immediately.

 


Prep Time Note:

Some parts require preparation at least one night in advance.

Ingredients

5 lb. Oxtail 3 Tbsp. Parsley, chopped 12 Baby Carrots, peeled and quartered lengthwise 16 oz. Ricotta Cheese 1 Tbsp. Orange Zest 1 Yellow Onion, diced 2 oz. AP Flour 2 tsp. Garlic, finely minced 1 Carrot, peeled and diced 1 tsp. Salt 1 Celery Rib, diced 2 Eggs 1 stick(s) Cinnamon 1 oz. Parmesan Reggiano, finely grated 2 tsp. Black Peppercorns 1 oz. Fresh Tarragon, finely chopped 1 Bay Leaf 4 Thyme Sprigs 2 C. Red Wine 2 C. Demiglace 2 Matsutake Mushrooms, thinly sliced

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