Semolina Gnocchi with Oxtail Ragù

Semolina Gnocchi with Oxtail Ragù
Photo by Craig Cutler

Ingredients

  • 2 cups beef broth
  • 3 cups whole milk
  • 5 pounds oxtails
  • 1 ¼ cups canned crushed tomatoes
  • 2 cups dry red wine
  • 1 ½ cups grated Parmesan cheese
  • Chopped fresh Italian parsley
  • + 14 more ingredients
    • 1 large onion
    • ½ cup olive oil
    • All purpose flour
    • 2 large carrots
    • 5 large celery stalks
    • 3 Turkish bay leaves
    • 4 large egg yolks
    • 1 cup low-salt chicken broth
    • 4 garlic cloves
    • 2 large fresh rosemary sprigs
    • ½ cup unsalted butter
    • 1 ½ teaspoons salt
    • 1 cup semolina flour (pasta flour)
    • 6 fresh Italian parsley sprigs

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 vegetabl...

View full recipe at Epicurious

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