Yuca Gnocchi with Braised Ox Tail
• Cook the yuca and garlic cloves in boiling water.
• When the yuca is almost tender, season with salt to taste. Turn off the heat when the yuca is completely cooked. Drain and transfer to a bowl.
• Puree the yuca and garlic.
• Taste for seasoning, adding salt, grated nutmeg, and pepper to taste. Add the egg, stirring with a wooden spoon, and then add ½ cup flour and knead lightly with your hands. If the dough sticks to your fingers, add the remaining flour, little by little, until it doesn't stick anymore.
• Transfer the dough to a floured table, and working with a small portion at a time, roll to form a log. Cut in ½ inch pieces and press each one lightly with the tines of a fork.
• Preheat the oven to 300º
• Dust the oxtails with the flour. Now sprinkle the oxtails with the salt, pepper, and cumin.
• In a large pot over medium-high heat, heat the oil, then brown the oxtails on all sides.
• Transfer them to a platter and discard most of the oil. Over medium heat, add the garlic, onion, poblano, bell pepper & carrots.
• Cook until tender, about 3 minutes.
• Add the tomato sauce and thyme. Season with salt and pepper.
• Add the sherry, red wine, and the bay leaf and simmer until the liquid has reduced by about a quarter, approximately 10 minutes.
• Return the oxtails to the pot and add the habanero, beef stock and the water.
• Stir well and bring to a simmer over medium heat.
• Add the peas.
• Cover loosely with foil, so that the foil is pressed directly against the surface of the stew, and braise in the oven for 3 hours, until the oxtails done and the sauce is thick enough to coat a spoon.
• Remove the Oxtail from the pot and allow to cool slightly. Remove the meat from the bones and discard the bones.
• Remove the bay leaves. Add the meat back to the liquid.
• Bring a pan with salted water to a boil.
• Add the gnocchi and simmer until they float on the surface. Remove and cool in an ice bath.
• Heat oil in a large nonstick skillet over medium.
• Add gnocchi to skillet, arrange in a single layer, and cook, undisturbed, until browned and crisp underneath, about 3 minutes.
• Toss to turn and cook until other side is browned and crisp, about 2 minutes.
• Spoon in the reserved ragù and toss gently; season with more salt if needed.
• Divide among bowls; top with herbs.
Ingredients
Directions
• Cook the yuca and garlic cloves in boiling water.
• When the yuca is almost tender, season with salt to taste. Turn off the heat when the yuca is completely cooked. Drain and transfer to a bowl.
• Puree the yuca and garlic.
• Taste for seasoning, adding salt, grated nutmeg, and pepper to taste. Add the egg, stirring with a wooden spoon, and then add ½ cup flour and knead lightly with your hands. If the dough sticks to your fingers, add the remaining flour, little by little, until it doesn't stick anymore.
• Transfer the dough to a floured table, and working with a small portion at a time, roll to form a log. Cut in ½ inch pieces and press each one lightly with the tines of a fork.
• Preheat the oven to 300º
• Dust the oxtails with the flour. Now sprinkle the oxtails with the salt, pepper, and cumin.
• In a large pot over medium-high heat, heat the oil, then brown the oxtails on all sides.
• Transfer them to a platter and discard most of the oil. Over medium heat, add the garlic, onion, poblano, bell pepper & carrots.
• Cook until tender, about 3 minutes.
• Add the tomato sauce and thyme. Season with salt and pepper.
• Add the sherry, red wine, and the bay leaf and simmer until the liquid has reduced by about a quarter, approximately 10 minutes.
• Return the oxtails to the pot and add the habanero, beef stock and the water.
• Stir well and bring to a simmer over medium heat.
• Add the peas.
• Cover loosely with foil, so that the foil is pressed directly against the surface of the stew, and braise in the oven for 3 hours, until the oxtails done and the sauce is thick enough to coat a spoon.
• Remove the Oxtail from the pot and allow to cool slightly. Remove the meat from the bones and discard the bones.
• Remove the bay leaves. Add the meat back to the liquid.
• Bring a pan with salted water to a boil.
• Add the gnocchi and simmer until they float on the surface. Remove and cool in an ice bath.
• Heat oil in a large nonstick skillet over medium.
• Add gnocchi to skillet, arrange in a single layer, and cook, undisturbed, until browned and crisp underneath, about 3 minutes.
• Toss to turn and cook until other side is browned and crisp, about 2 minutes.
• Spoon in the reserved ragù and toss gently; season with more salt if needed.
• Divide among bowls; top with herbs.
