-
1
Rinse the tail, dry and cut into chunks, or drums
-
2
Chop the carrots, celery and onion into fairly large chunks. Put in a large deep pan with the olive oil, bay leaf, majoram, cloves, star anise and chopped tomatoes. Sweat for 15-20 minutes over a medium heat and put aside.
-
3
In the same pan brown the tail for at least 10-15 minutes on all sides. Add salt and pepper to release the water from the meat and then add the wine. At this point you will hear what I call, 'The Sound of Kitchen Heaven'! The point when the wine hits the boiling pan. Now scrape off any meat juices at the bottom of the pan.
-
4
Put the braised vegetables back in the pan along with enough water to completely cover the meat. Bring to boil and then put it in the oven for at least three hours at 190u00b0c grade, always making sure the meat is covered, adding boiling water if necessary. When the meat easily falls away from the bone it is ready. Note that this could take longer than 3 hours.
-
5
When you have finished cooking, take the tail out of the sauce and put it in a container, cover with cling film and wait for it to cool down.
-
6
In the meantime remove the bay leaf and the majoran stick from the sauce and blend until smooth and creamy. Add salt and pepper to taste.
-
7
Remove the meat from the bone and smash it with your hands until it reaches a homogeneous texture ready to fill our fresh pasta.
-
8
Fill the pasta sheets with the oxtail filling and prepare the ravioli.
-
9
Cook the pasta for three minutes and serve in the oxtail sauce. Top with a drizzle of olive oil and pecorino cheese.
