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.
Remember to prep the meat a night in advance.
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.
May be done a day in advance.
Blanch the carrots in salted water until just tender, then shock in an ice bath. Strain and reserve.
Mix all ingredients together just prior to plating.
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.
© Restaurant Agent Inc.