Braised Oxtail Gnocchi with Lemon Gremolata

Braised Oxtail Gnocchi with Lemon Gremolata is not just a mere dish; it’s a work of culinary art. This dish elegantly merges rustic comfort with gourmet refinement, creating a masterpiece that is as pleasing to the eye as it is to the palate. It showcases braised oxtail’s rich, deep flavors, paired beautifully with gnocchi’s light, pillowy texture. It is all finished with a zesty lemon gremolata that adds a fresh taste, like a stroke of color on a canvas.

This dish’s journey is a testament to the art of cooking. It begins with the oxtail, a cut known for its rich marbling and robust flavor. Each piece is meticulously seasoned, seared, and then slowly braised in red wine, beef broth, and crushed tomatoes. This slow cooking process, carried out over several hours, transforms the meat into a tender, flavorful delight.

What is oxtail?

Oxtail is a culinary term for the tail of cattle. Once considered a byproduct, it is now a highly valued cut of meat due to its rich flavor and gelatinous content, which is ideal for slow-cooking methods. Oxtail is typically sold in segments and is popular in various cuisines worldwide for making hearty stews, soups, and braises. When cooked slowly, the meat becomes exceptionally tender, and the surrounding fat and collagen melt to create an intensely flavorful, rich sauce.

The braising liquid, enriched with herbs such as thyme, oregano, and vegetables such as onion, garlic, carrots, and celery, is then carefully strained and reduced to a thick, velvety sauce. This reduction intensifies the flavors, creating a complex and comforting sauce with a glossy finish that clings beautifully to the gnocchi.

Gnocchi, small Italian dumplings traditionally made from potatoes, are the perfect base for this rich and hearty sauce. Cooked until soft and fluffy, they absorb the savory sauce, making every bite a delightful combination of textures and tastes.

The final touch, a lemon gremolata, is a simple yet powerful garnish made from fresh lemon zest, minced garlic, and finely chopped parsley mixed with a dash of extra virgin olive oil. This vibrant mixture is sprinkled over the top of the dish before serving, adding a bright, citrusy contrast that cuts through the richness of the oxtail and enhances the overall freshness of the meal.

What is a gremolata?

Gremolata is a traditional Italian condiment typically made from finely minced parsley, garlic, and lemon zest. This simple mixture is often used to add a zesty, aromatic finish to hearty dishes such as osso buco, stews, and grilled meats. Depending on regional variations or personal preferences, Gremolata can also include other ingredients like chopped nuts, different herbs, or anchovies.

The resulting dish is a symphony of flavors and textures: the melt-in-your-mouth tenderness of the oxtail, the comforting chew of the gnocchi, and the crisp, fragrant freshness of the gremolata. Each component plays its part perfectly, creating a harmonious and satisfying dish that is both grounding and uplifting. Close your eyes and let the flavors dance on your tongue, the textures caress your palate, and the aromas fill your senses, transporting you to a world of culinary bliss.

Braised Oxtail Gnocchi with Lemon Gremolata invites diners to slow down and savor each element, from the succulent pieces of oxtail to the subtle hints of herbs and the bright notes of lemon. This dish is a unique fusion of rustic comfort and gourmet refinement, a culinary masterpiece you won’t find anywhere else. It’s a perfect dish for a cozy evening, a special occasion, or any time you want to bring a touch of gourmet elegance to your dining table.

This dish is a testament to the transformative power of culinary innovation. It elevates traditional techniques and ingredients to new heights, creating a modern culinary delight. It speaks to the soul with its warmth and the palate with its complexity, promising satisfaction and comfort in every spoonful. Enjoy it with a glass of bold red wine, and let the rich, savory flavors transport you to a place of culinary bliss.

Braised Oxtail Gnocchi with Lemon Gremolata

5 from 1 vote

Recipe by Kyle Taylor Course: MainsCuisine: ItalianDifficulty: Hard

Servings

4

servings

Prep time

30

minutes

Cooking time

3

hours 

30

minutes

Total time

4

hours 

Braised Oxtail Gnocchi with Lemon Gremolata combines tender, slow-cooked oxtail and pillowy gnocchi in a rich tomato-based sauce, topped with a vibrant, zesty gremolata for a luxurious and flavorful dining experience.

Ingredients

• For the Braised Oxtail Gnocchi

• 3 pounds 3 oxtail

• to taste, salt and ground black pepper

• 2 tablespoons 2 extra virgin olive oil

• 1 large 1 onion, chopped

• 4 cloves of 4 garlic, minced

• 1 large 1 carrot, diced

• 1 stalk of 1 celery, diced

• 2 cups 2 beef broth

• 1 can (28 ounces) 1 crushed tomatoes

• 1 cup 1 red wine

• 2 2 bay leaves

• 3 sprigs of 3 thyme

• 3 sprigs of 3 oregano

• For the Lemon Gremolata

• 1 large 1 lemon, zested

• 2 cloves of 2 garlic, minced

• 1/4 cup 1/4 parsley, freshly chopped

• 1 tablespoon 1 extra virgin olive oil

Directions

• Prepare the Oxtail:
  Season the oxtail with salt and black pepper. Heat extra virgin olive oil over medium-high heat in a large Dutch oven and sear the oxtail on all sides until browned. Remove and set aside.
• Sauté Vegetables:
  Add the chopped onion, carrot, and celery to the same pot. Cook over medium heat until softened, about 5-7 minutes. Add minced garlic and cook for an additional minute.
• Deglaze and Simmer:
  Pour in red wine, stirring to loosen the browned bits from the pot. Allow it to reduce by half, about 5-7 minutes, then add the crushed tomatoes and beef broth. Stir in bay leaves, thyme, and oregano.
• Braise the Oxtail:
  Return the oxtail to the pot, cover it, and reduce the heat to low. Simmer for 3 hours until the meat is tender and falls off the bone.
• Strain and Reduce the Sauce:
  Once the oxtail is tender, remove it from the pot. Strain the cooking liquid through a fine mesh sieve into a separate saucepan, discarding the solids. Bring the strained liquid to a simmer over medium heat and reduce it until it’s thickened to your desired consistency, at least 10 minutes. This concentrates the flavors, making a more decadent sauce.
• Shred the Oxtail:
  While the sauce reduces, shred the cooked oxtail meat, discarding any bones and any excess fat.
• Prepare Gnocchi:
  Cook gnocchi according to the package instructions until they float to the surface, indicating they are done. Drain and set aside.
• Prepare the Gremolata:
  Mix the lemon zest, minced garlic, chopped parsley, and extra virgin olive oil in a small bowl.
• Combine and Serve:
  Toss the shredded oxtail and cooked gnocchi with the reduced sauce, ensuring everything is well-coated and heated through. Serve the gnocchi and oxtail in bowls and top with a generous sprinkle of lemon gremolata.