Semolina Gnocchi with Oxtail Ragù

Name: Semolina Gnocchi with Oxtail Ragù
Prep time: 45 min
Cook time: 45 min
Total time: 45 min
Yield: 8
Cuisine: Mediterranean, Italian, European
Ingredients: 8 servings All purpose flour; 473 milliliters beef broth; 118 milliliters (1 stick) unsalted butter, diced; 296 milliliters canned crushed tomatoes with added puree; 2 larges carrots, peeled, chopped; 5 larges celery stalks, coarsely chopped; 473 milliliters dry red wine; 4 larges egg yolks; 4 garlic cloves, chopped; 237 milliliters low-salt chicken broth; 118 milliliters olive oil; 1 large onion, very coarsely chopped; 2 kilograms 2- to 3-inch pieces oxtails; 355 milliliters grated Parmesan cheese, divided; 6 fresh Italian parsley sprigs; 8 servings Chopped fresh Italian parsley; 2 larges fresh rosemary sprigs; 2 teaspoons salt; 237 milliliters semolina flour (pasta flour); 3 Turkish bay leaves; 710 milliliters whole milk; 8 servings Available at some supermarkets and at specialty foods stores and Italian markets

The recipe Semolina Gnocchi with Oxtail Ragù could satisfy your Mediterranean craving in approximately 45 minutes. This recipe serves 8. One portion of this dish contains approximately 105g of protein, 74g of fat, and a total of 1273 calories. This recipe covers 30% of your daily requirements of vitamins and minerals. A mixture of carrots, rosemary sprigs, onion, and a handful of other ingredients are all it takes to make this recipe so flavorful.

Instructions

Preheat oven to 325F.

Equipment you will use

Oven

Sprinkle oxtails with salt and pepper, then flour.

Ingredients you will need

Salt And Pepper

Oxtail

All Purpose Flour

Heat oil in heavy wide ovenproof pot over high heat.

Ingredients you will need

Cooking Oil

Equipment you will use

Pot

Add oxtails; cook until brown on all sides, about 15 minutes.

Ingredients you will need

Oxtail

Transfer to bowl.

Equipment you will use

Bowl

Add celery, carrots, and onion to pot. Reduce heat to medium-high and saut until vegetables brown, about 15 minutes.

Ingredients you will need

Vegetable

Carrot

Celery

Onion

Equipment you will use

Pot

Add wine and tomatoes. Boil until thickened to chunky sauce, about 5 minutes.

Ingredients you will need

Tomato

Sauce

Wine

Sprinkle in garlic. Tie parsley, rosemary, and bay leaves with kitchen string and add to pot. Return oxtails to pot in single layer.

Ingredients you will need

Bay Leaves

Rosemary

Oxtail

Parsley

Garlic

Equipment you will use

Kitchen Twine

Pot

Add all broth; bring to boil. Cover pot; place in oven.

Ingredients you will need

Broth

Equipment you will use

Oven

Pot

Braise oxtails until very tender, about 2 hours.

Ingredients you will need

Oxtail

Transfer oxtails to rimmed baking sheet. Using potato masher, crush juices and vegetables in pot to coarse sauce. Pull meat off oxtails and add to sauce. Season rag with salt and pepper. DO AHEAD: Can be made 2 days ahead. Cool, cover, and chill. Rewarm before continuing.

Ingredients you will need

Salt And Pepper

Vegetable

Oxtail

Potato

Sauce

Meat

Equipment you will use

Potato Masher

Baking Sheet

Pot

Butter 13x9x2-inch glass baking dish. Bring milk, butter, and salt to simmer in heavy large pot over medium-high heat. Gradually whisk in semolina. Stir until semolina is very thick and bubbling, about 3 minutes.

Ingredients you will need

Semolina

Butter

Milk

Salt

Equipment you will use

Glass Baking Pan

Whisk

Pot

Remove from heat; mix in yolks, 1 at a time, then 1 cup Parmesan.

Ingredients you will need

Parmesan

Egg Yolk

Place pot over low heat and stir 2 minutes.

Equipment you will use

Pot

Spread semolina in prepared dish. Cover and chill until firm, at least 2 hours and up to 2 days. Preheat oven to 475F. Butter 15x10x2- inch glass baking dish. Using 1 3/4-inch round cutter, cut out as many semolina gnocchi as possible; arrange in prepared dish. Top with warm rag sprinkle with remaining 1/2 cup Parmesan.

Ingredients you will need

Parmesan

Semolina

Gnocchi