Ravioli with ox tail (pic heavy)

Discussion in 'THE KITCHEN' started by Jeff, Feb 4, 2012.

  1. Jeff

    Jeff Well-Known Member Moderator Mushroom Doctor Supporter

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    One of my all time favorite dishes.

    First the sauce. Brown ox tail in olive oil. Season with a little salt and pepper. Make sure it is well caramelized.

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    After it has browned deglaze with some wine. Red works best, make sure it's dry, but I used white this time, it was already open. Red gives a bit more complex flavor. Add tomato sauce, I use Hunts no sugar added traditional. Do not use some of the other crap sauces out there. If it has sugar it is crap. You want the tang of the tomato to come out in the sauce not sugar. I always spice it just a touch with red pepper flakes but you can add what ever you want (garlic, onion, bay leaf etc).

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    I like to do my tomato based sauce in the oven. In this case about 3 hours at 325 degrees F. This serves two purposes. The sauce will reduce without burning and it does not splash all over the stove while it is boiling down. This pan is really good for that purpose. The dimples on the lid drip the condensation back into the sauce but lets the steam out. It's almost a full proof way to make tomato sauce.

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    For the ravioli.

    Cheese filling

    1 pound of ricotta. You can use the recipe that LuckOfTheFryish http://myco-tek.org/showthread.php?1301-Home-Made-Poutine! used in his poutine or get store bought.
    1 egg
    2 ounces of grated provolone
    1 ounce of grated pecorino romano or parm
    salt and pepper


    Pasta dough (single batch). You need 2-3 batches for this recipe. Anything that is leftover can be made into noodles.

    1 cup all purpose flour
    1 egg
    1 tbl olive oil
    2 tbl milk
    1/2 tsp salt

    Blend this in a food processor. You can incorporate by hand but it is a real PITA. You know you have the right consistency when the dough starts to bead up.

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    Add more flour or liquid as necessary to get it to this point. Take it out of the food processor and knead until it is nice and smooth.

    Once the dough is made up let it rest in plastic wrap for about 30 minutes in the fridge.

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    Roll the dough out until it about a 16th thick. A pasta machine works really good for this. If you don't want to go through all this trouble buy frozen cheese filled ravioli. Just don't get the ones with meat filling, that shit is nasty.

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    Once you have a sheet add the cheese mixture a dollop at a time. Brush a little water around the sealing edge.

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    Cover with another sheet.

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    Start sealing on one side and press the air out to the opposite.

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    You can cut them into squares and seal the edges with a fork or use one of these pizza cutter type gadgets that seal and cut at the same time.

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    Bring a good sized pot of water to boil and add salt. Add your ravioli and return to a boil. Simmer for about 3 minutes.

    Serve with the sauce and ox tail.
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    Last edited: Feb 5, 2012
  2. Ozzy

    Ozzy Ggt's fanboi Moderator Mushroom Doctor Cannabis Doctor

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    That looks crazy good Jeff. Can't say When I saw ox tail, that I was goona say it looks yummy..ha...it's now on the list of things to try one day...
    Can a person even get ox tail at the supermarket? Or is this something you hunted/obtained by other methods?


    Edit...you have dainty fingers....:rofl1:
     
  3. Jeff

    Jeff Well-Known Member Moderator Mushroom Doctor Supporter

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    You can usually find ox tail in most grocery stores, it's labeled ox tail but it is just the tail from a cow. This batch was actually from a friend that had just butchered a cow. You can substitute beef ribs.

    My fingers are dainty aren't they! :chick:
     
  4. OoBYCoO

    OoBYCoO Super Moderator Moderator Mushroom Doctor

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    :hdrool: I had some meat ravioli's tonight for dinner! I can eat ox tail all day long!!!!! I often get it from the dominican restaurants by me!
     
  5. Professor PinHead

    Professor PinHead Lost in the Tek.... Administrator Mushroom Doctor Cannabis Doctor Supporter

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    I can honestly say that I have never tried ox tail but this thread is great! :clap:

    Did you work in a kitchen or go to culinary school?

    My mother was a chef growing up and I worked as a sous chef for years before going back to school.

    My heart was never fully in it enough to become a chef though.

    This thread deserves a rating! :)
     
  6. Jeff

    Jeff Well-Known Member Moderator Mushroom Doctor Supporter

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    Nope never did.

    I learned this one from Granny. :wink:

    Thanks for the nice feedback guys.
     
  7. EvilMushroom666

    EvilMushroom666 Well-Known Member Moderator Mushroom Doctor

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    You are one hell of a cook Jeff, your dishes always give me ideas and as I have said before, I like your style brother:thumbup:
     
  8. Weller

    Weller Student of Nature Moderator Cannabis Doctor Cacti Doctor

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    I always go and grab some food from the kitchen when i see a new post from Jeff. It's a bad move to start reading posts like this on an empty stomach :hdrool1:

    Looking good Jeff!
     
  9. bootster

    bootster Well-Known Member Supporter

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    OMG! That looks fantastic Jeff. I've never had oxtail either but I'm anxious to try it. It's really expensive around here though. I want to make oxtail soup someday.

    Good pics man. That made my mouth water. Time to get "in the kitchen".
     
  10. Jeff

    Jeff Well-Known Member Moderator Mushroom Doctor Supporter

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    When I was younger oxtail was always considered trash meat and pretty much the same for skirt steak and brisket. Lately the prices have gone through the roof $7 to $8 a pound for basically soup bones is ridiculous. We hardly use it anymore for that reason. The ones above were free. The guy that butchered the cow was going to throw them away.
    Look for it in a local ethnic store instead of the supermarket. We buy both skirt steak and oxtail from a Hispanic grocer, their prices are a lot more reasonable probably due to higher turnover.
     
    Nihidao likes this.
  11. OoBYCoO

    OoBYCoO Super Moderator Moderator Mushroom Doctor

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    Had this the other night... Gotta love Dominicans!....

    DSC00031.jpg
     
  12. Jeff

    Jeff Well-Known Member Moderator Mushroom Doctor Supporter

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    What is the dish called? It's unusual to see oxtail sliced through the bone, I've only seen it separated at the joint.
     
  13. OoBYCoO

    OoBYCoO Super Moderator Moderator Mushroom Doctor

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    No name... just ox tail w/ rice and an order of sweet plantain! That's the only way I've ever seen it, in Dominican or Haitian cuisine (which I eat a lot).
     
  14. ShiitakeWarrior

    ShiitakeWarrior New Member

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    Ohh I know what i'm going to try cooking next week. Never seen this recipe but always wanted to give Oxtail a try.. =) You have me drooling on this end of the computer lol
     
  15. the spore depot

    the spore depot Vendor

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    WoW how do you eat oxtail, like picking meat off ribs?
     
  16. Jeff

    Jeff Well-Known Member Moderator Mushroom Doctor Supporter

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    It is a lot like rib meat but with a richer taste.
     
  17. iloveit03

    iloveit03 New Member

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    Omg , this looks so good , IM drooling looking at the pics , IM making this for sure thanks for the recipe !
     
  18. mountainman61

    mountainman61 Culture Junkie

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    Dang Jeff! You got some mad cooking skills!!
    Man that looks good...A shame the price has went so high on what used to be the cheap stuff.
    I remember when chicken wings, brisket and ox tail were damn near free....now they are more than breast or steak!
     
  19. Jeff

    Jeff Well-Known Member Moderator Mushroom Doctor Supporter

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    Not many want these types of cuts anymore. They are utilized for other more profitable products. What is available is overpriced due to the low demand.
     
  20. Nihidao

    Nihidao Well-Known Member

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    The tail is my favorite part of the cow ! If u want a toothier bite to your pasta what do u recommend .this recipe is going in the keep file definitely.thanks