Destination Golf - August 2017 * - Page 47

Oxtail Ravioli Ingredients Oxtail 5 lbs. Beef Oxtails (patted dry) 2½ tsp. Coarse Kosher Salt (more as needed) 2 tsp. Black Pepper 2 Tbs. Extra Virgin Olive Oil 4 Shallots (peeled, trimmed and sliced lengthwise ¼-inch thick) 4 Large Carrots (peeled, cut in half and ¼-inch cubed) 1 head Celery (cut ¼-inch thick) 3 Tbs. Tomato Paste 6 cloves Large Garlic (crushed) 750ml Dry Red Wine 9 sprigs Thyme 2 branches Rosemary 2 Bay Leaves Oxtail Ravioli Stuffing ½ cup Mascarpone Cheese ½ cup Ricotta Cheese ½ cup Parmesan Cheese 3 Egg Yolks 2 Tbs. Extra Virgin Olive Oil ½ bunch Chives (chopped fine) 1 Yellow Squash 1 Green Zucchini 1 Beefsteak Tomato 1 Small Japanese Eggplant 1 4 oz. Hudson Valley Foie Gras Salt and Pepper to taste Pasta Dough 2 lbs. “00” Flour 2 Eggs 8 Egg Yolks 2 tsp. Extra Virgin Olive Oil ¼ cup Water Garnish 2 Tbs. Chicken Broth Preparation Oxtail Lay the oxtail on a sheet pan and season with salt and pepper a bit on the heavy side. Heat a heavy soup pot with the lid on over medium- high heat. Add the olive oil and warm through. Add as many oxtail pieces to the pot as you can fit in a single layer without overcrowding the pot. Sear, turning occasionally until the meat is uniformly golden brown all over, including the sides. Transfer the meat to a plate and repeat until you’ve browned all the oxtail. Add the shallots to the pan drippings and cook over medium heat until lightly caramelized, about 10 minutes. Add the carrots and celery and cook 5 minutes. Stir in the tomato paste and garlic. Heat oven to 325°F. Pour the wine into the pot. Bundle the thyme, rosemary branches and bay leaves with kitchen twine and drop into the pot. Bring the mixture to a simmer and cook over medium heat until the liquid has reduced by half, about 15 minutes. Stir and scrape the bottom of the pot. Return the oxtail to the pot and bring to a simmer. Cover the pot and transfer to the oven. Cook at 325°F, turning the oxtails every 30 minutes until meat is fork tender, about 3-3½ hours.Transfer the oxtail to a plate. Spoon off the fat from surface of the pan and discard (there will be a lot of it). Strain the juice from the pan and place back on heat and reduce until it coats the back of a spoon evenly to make a reduced oxtail sauce. Let the oxtail cool for 30- 40 minutes then pick off all the meat from the bones then separate and discard the fat. Place the shredded meat in a pan and cover the meat with just enough of the reduced sauce to cover and set aside. Oxtail Ravioli Stuffing Add 1 lb. of the cooked and braised oxtail meat and 2 Tbs. of the reduced oxtail sauce in a food processor and pulse chop 4-5 times until uniform. Make sure the oxtail still has some texture then remove from the food processor. In a bowl add the oxtail, cheeses, egg yolks and olive oil then fold in with a rubber spatula. Season with salt and pepper then add the chopped chives and refrigerate. Using a Japanese mandolin with a fine teeth blade run the yellow squash and green zucchini through to form a fine julienne then brunoise. Using your knife quarter and deseed the tomato and eggplant then julienne and brunoise both. Over high heat sear the foie gras until heavily seared on both sides. Pasta Dough In a mixing bowl add all the ingredients except the water and mix for 1 minute on low. Slowly add the water until the dough comes together and pulls from the side of the mixing bowl. If all the water is used and the