Steps: |
| -Preheat oven to 300 degrees. |
| -Generously season oxtails on all sides with salt, pepper and parika. Over medium heat, heat half the oil and brown oxtails all sides evenly. |
| -Remove from the pan and wipe out all of the excess salt and pepper leaving the brown bits on the bottom of the pot intact. |
| -Add the other half of the oil. Place the pancetta in the pan and cook until browned. |
| -Add the onions and saute in oil until translucent, scraping the bottom of the pan to free the brown bits (fonds). |
| -Add the carrot and chile, and saute for an additional 5 minutes. |
| -Add the tomato paste, stirring to coat all of the vegetables. |
| -Add the diced tomato and the red wine. Make sure to scrape any left over brown bits (fonds) from the bottom of the pan. |
| -Reduce the wine by half. |
| -Add the stock and the oxtails. |
| -Cover and cook for approximately 3 hours at 300 degrees. If the meat does not pull from the bone easily, replace cover and continue cooking. |
| -Pull the meat out of liquid and reserve. Strain cooking liquid through a fine mesh sieve (chinoise). |
| -Let the braising liquid settle. Ladle off and discard any fat that rises to the top. |
| -Return the liquid to a small sauce pot and reduce to desired consistency. |
| -Whisk in 1 tablespoon of butter to finish the sauce. |
| -Remove the meat from the bones and toss with the gnocchi and sauce. |
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