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Semolina Gnocchi with Oxtail Ragù

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Semolina Gnocchi with Oxtail Ragù

Semolina Gnocchi with Oxtail Ragù

amanda

Equipment

  • - KitchenAid Professional Series Stand Mixer: Equipped with multiple speeds and attachments for mixing, kneading, and whipping.

  • - WÜSTHOUSER Classic Stainless Steel Cook’s Choice Chef’s Knife: A versatile chef knife suitable for chopping and slicing various ingredients.

  • - Cuisinart 7-Cup Stainless Steel Food Processor with Blender & Juicer: Multi-function appliance that can help prepare dough or finely chop ingredients for sauces.

  • - OXO Good Grips 6.5" Silicone Balloon Whisk with Handle: Perfect for whipping cream and eggs to incorporate air into mixtures such as dough or batter.

  • - BROILING GOLD 5-Inch Stainless Steel SILENCE SPATULA: A flexible spatula with a wide blade used to stir and scrape ingredients.

  • - OXO Good Grips Stainless Steel 1-Cup Liquid Measuring Cup and Pitcher: A clear glass measuring cup that allows for precise liquid measurement.

  • - BLOOMBERG SILICON FACE ROLLING PIN - HEAVY DUTY HAND CANNED ROLLING PADDLE: Used to shape dough.

  • - COOKPOWER 10-Inch Nonstick Collapsible Steel Sieve Strainer: Used for draining pasta or vegetables after boiling or steaming.

  • - HEATECHS PREMIUM COOKING ALUMINUM FILM FOIL PAKET: For preparing sous vide gnocchi in a vacuum-sealed bag.

  • - First Name Cookware D-Valve Thick-wall Aluminum 4 Quart Saucepan with Handles: Ideal for boiling pasta and preparing sauces due to its quick heat response.

Ingredients

  • 5 pounds 2- to 3-inch pieces oxtails

  • All purpose flour

  • 1/2 cup olive oil

  • 5 large celery stalks, coarsely chopped

  • 2 large carrots, peeled, chopped

  • 1 large onion, very coarsely chopped

  • 2 cups dry red wine

  • 1 1/4 cups canned crushed tomatoes with added puree

  • 4 garlic cloves, chopped

  • 6 fresh Italian parsley sprigs

  • 2 large fresh rosemary sprigs

  • 3 Turkish bay leaves

  • 2 cups beef broth

  • 1 cup low-salt chicken broth

  • 3 cups whole milk

  • 1/2 cup (1 stick) unsalted butter, diced

  • 1 1/2 teaspoons salt

  • 1 cup semolina flour (pasta flour)*

  • 4 large egg yolks

  • 1 1/2 cups grated Parmesan cheese, divided

  • Chopped fresh Italian parsley

  • Available at some supermarkets and at specialty foods stores and Italian markets.

Instructions

1

Instruction 1

Preheat oven to 325°F. Sprinkle oxtails with salt and pepper, then flour. Heat oil in heavy wide ovenproof pot over high heat. Add oxtails; cook until brown on all sides, about 15 minutes. Transfer to bowl. Add celery, carrots, and onion to pot. Reduce heat to medium-high and sauté until vegetables brown, about 15 minutes. Add wine and tomatoes. Boil until thickened to chunky sauce, about 5 minutes. Sprinkle in garlic. Tie parsley, rosemary, and bay leaves with kitchen string and add to pot. Return oxtails to pot in single layer. Add all broth; bring to boil. Cover pot; place in oven.
2

Instruction 2

Braise oxtails until very tender, about 2 hours. 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 ragù with salt and pepper. DO AHEAD: Can be made 2 days ahead. Cool, cover, and chill. Rewarm before continuing.
3

Instruction 3

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. Remove from heat; mix in yolks, 1 at a time, then 1 cup Parmesan. Place pot over low heat and stir 2 minutes. Spread semolina in prepared dish. Cover and chill until firm, at least 2 hours and up to 2 days. Preheat oven to 475°F. 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 ragù sprinkle with remaining 1/2 cup Parmesan. Bake until heated through, 10 to 15 minutes. Sprinkle with parsley.
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