Potato Gnocchi with Red Wine Braised Oxtails

Serves 4-6
Cook TIME:
3 1/2 hours
Chef Brian Streeter
Pairs well with:
Merlot, Napa Valley

Chef Brian Streeter shows us how to prepare gnocchi with red wine braised beef oxtails.


2 lbs. oxtails
Salt and pepper
3 T. vegetable oil
1 onion, chopped
1 stalk celery, chopped
2 carrots, chopped
1 head garlic, cut in half
½ c. canned plum tomatoes, crushed
1 c. red wine
3 c. beef or chicken stock
1 sprig fresh rosemary

2 ½ lbs. russet potatoes
3 egg yolks
2 tsp. slat
1 c. flour

¼ c. butter
¼ c. Parmesan Reggiano cheese, grated
2 T. flat leaf parsley


Preheat oven to 350°F. Season the oxtails with salt and pepper. Heat a wide-bottom skillet over high heat. Add the vegetable oil to the pan and sear the oxtail on all sides. Remove the oxtails from the pan. Add the onion, carrot, celery and garlic to the pan and sauté until caramelized. Add the tomatoes and red wine. Reduce by half. Return the oxtails to the pan. Add enough stock to just barely cover the oxtails. Add the rosemary sprig to the pan. Bring to a simmer, cover with a tight fitting lid and place in the middle of the preheated oven. Cook for about 3 ½ hours until the meat is tender and starting to fall from the bone. Allow to cool. Remove the oxtails from the broth. Strain the broth through a fine mesh strainer. Return to the heat and skim off any fat floating on top with a small ladle. Reduce to lightly thicken. Pull the meat off the bones and discard any pockets of fat. Add to the broth and set aside.


To make the gnocchi, preheat the oven to 400°F. Scrub the potatoes and prick with the tines of a fork. Place on a sheet pan and bake until tender, about 1 ½ hours. Remove from the oven and peel off the skin while still warm. Dust a work surface with some of the flour. Pass the potato through a food mill or ricer onto the floured work surface. Allow the steam to escape and the potatoes to cool slightly. Drizzle with the egg yolks and sprinkle the remaining flour and salt over the top. Lightly knead together until evenly combined.

To roll the gnocchi, cut off a small piece of the dough. Flour the work surface in front of you. Roll the dough on the work surface with your fingers extended into a log about a ½ inch in diameter. Cut into one-inch pieces. Roll grooves into the gnocchi with a wooden gnocchi board or the back of fork. Flick the gnocchi off the board or fork with your index finger, creating grooves on one side and a slight indentation from your finger tip on the other. Test a couple by dropping into simmering water. Allow them to float to the surface and cook for a minute longer. Remove from the water and taste to make the consistency is correct. Add more flour if needed. Make all the gnocchi and set on a sheet pan.

To serve, drop the gnocchi in simmering water. Allow to float to the top. Skim off the top and transfer to stainless steel bowl. Toss with the butter and cheese. Top with the braised oxtails and garnish with the chopped parsley.

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