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1044 Wall Street, San Diego, CA 92037

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

Whisknladle Ricotta Gnocchi with red wine braised oxtail, Chino Farm’s carrots & shaved matsutake mushrooms is a funky spin on traditional potato based gnocchi. This recipe is a gourmet upgrade on traditional pot roast, with the ricotta gnocchi adding Italian elements to the dish. For those cooks that are in the mood to take their traditional pot roast to the next level, this recipe brings two distinct challenges- unusual ingredients and attention to detail. Any cook’s efforts will be worth it- this dish is sure to be a crowd pleaser.

 
Serves: 6 Vegetarian: No
Preparation Time: 04:00
 Cuisine: Mediterranean
Difficulty: Moderate Meal Type: Dinner
Main Ingredient: beef Dish Type: Main Course
Main Cooking Method: Other Season/Occasion: Any Occasion

Oxtail

Ingredients

  • 5 lb. Oxtail
  • 1 Yellow Onion, diced
  • 1 Carrot, peeled and diced
  • 1 Celery Rib, diced
  • 1 stick(s) Cinnamon
  • 2 tsp. Black Peppercorns
  • 1 Bay Leaf
  • 4 Thyme Sprigs
  • 2 C. Red Wine
  • 2 C. Demiglace
  • 2 each Matsutake Mushrooms, thinly sliced

Directions

 

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.  Transfer oxtail to a braising pan, add the carrots, onions & celery, the other half of the cinnamon stick broken into pieces, black peppercorns, bay leaf, thyme, red wine, veal demiglace & just enough water to cover.  Cover with aluminum foil and braise in a 325F oven for about 3-4 hours or until tender but not falling off the bone.  Once cooked, let the oxtail cool in the braising liquid.  Once 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.

 

 

Ricotta Gnocchi

Ingredients

  • 16 oz. Ricotta Cheese
  • 2 oz. AP Flour
  • 1 tsp. Salt
  • 2 Eggs
  • 1 oz. Parmesan Reggiano, finely grated
  • 1 oz. Fresh Tarragon, finely chopped

Directions

Mix together the ricotta cheese, eggs, parmesan, tarragon & 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 lightly salted water at simmer, cook the gnocchis for 1 minute then transfer to ice water to shock and stop the cooking process.  Hold the gnocchis in a shallow pan lightly oiled until ready to use (may be made a day in advance).

 

Baby Carrots

Ingredients

  • 12 each Baby Carrots, peeled and quartered lengthwise

Directions

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

 

Orange Gremolata

Ingredients

  • 3 Tbsp. Parsley, chopped
  • 1 Tbsp. Orange, zest of
  • 2 tsp. Garlic, finely minced

Directions

Mix all ingredients together just prior to plating.

 

Execution

Ingredients

Directions

Heat the oxtail in the braising liquid until hot.

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

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

Serve immediately.