Manicotti filled with Braised Oxtail

Main Dishes
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Ingredients for 10 portions
  • 1 g Manicotti
  • For the filling
  • 350 g Oxtail
  • 120 g Onion(s), chopped
  • 140 g Carrot(s), chopped
  • 120 g Celery, chopped
  • 40 g Leek, chopped
  • 70 g Green peas
  • 130 g Tomato(es), chopped
  • 250 ml Red wine
  • 80 g Tomato paste
  • 210 ml Beef stock
  • 30 g Dijon mustard
  • 30 g Garlic, finely chopped
  • Salt and pepper
  • 3 Egg yolk(s)
  • For the gratin mixture
  • 250 g QimiQ Sauce Base
  • 180 g Karst Cave Aged Cheese, grated
  • 200 g Ricotta min. 45 % fat
  • Chives, minced
  • Basil, minced
  • Thyme
  • Oregano, minced
Method
1.
For the filling: braise the oxtail with the vegetables, red wine, tomato puree and beef stock until soft. Season to taste with mustard, garlic, salt and pepper.
2.
Remove the vegetables and meat from the pan. Pull the meat and shred it for the filling.
3.
Bind the remaining liquid in the pan with the butter and use as a sauce.
4.
Mix the shredded meat with the vegetables, egg yolks and some of the sauce and fill the manicotti with the mixture.
5.
For the gratin mixture: blend the QimiQ Sauce Base, Karst Cave Aged cheese and Ricotta together with an immersion blender until smooth. Fold in the herbs.
6.
Arrange the manicotti in a baking dish and top with the gratin mixture. Bake in an oven until golden brown.
7.
Serve the manicotti with the remaining sauce.