600g pasta dough
1 egg, beaten
For the oxtail 1kg oxtail
Black pepper, freshly ground
A little olive oil
2 carrots, chopped
1 onion, chopped
1 celery stalk, chopped
1 garlic clove, crushed
60g galangal, chopped
1 whole star anise
300ml red wine
500ml beef stock
4tbs dark soy sauce
4tbs fish sauce
For the duck broth 600ml duck stock
2tbs fish sauce
50g ginger, sliced
1 lemon grass stalk, outer leaves removed and inside chopped
2 whole star anise
Small handful of coriander roots, chopped
1tbs dark soy sauce
½tsp sesame oil
1 large red chilli,deseeded and sliced
2 spring onions, chopped
Small bunch of coriander leaves
Preheat oven to 190ºC. Trim excess fat from oxtail. Season. Heat a little oil in a fryingpan and fry the oxtail until browned.
Heat some more oil in a heavy-based pan and add the vegetables, galangal and star anise. Cook the vegetables until soft. Add the port and red wine and reduce.
Add the oxtail, cover with stock and bring to the boil.Skim any scum from the surface, then add the soy and fish sauces.
Transfer to the oven. Cook for three hours until the meat is very tender.
To make the duck broth, put all the ingredients in a pan with two litres of water and simmer for one hour.
Remove meat from the oven. Keep warm. Strain the liquid,put it back in the pan and reduce to a thick sauce. Shred the oxtail. Mix with the sauce. Keep warm.
Put pasta dough through a pasta machine, or roll it out to about 1mm thick, working as quickly as possible to retain the elasticity. Cut the dough into 12 circles about 10cm in diameter.
Place a spoonful of oxtail in the centre of half the ravioli rounds, brush the edges with beaten egg and place the remaining ravioli rounds on top. Seal by pinching round edges.
Bring a large pan of salted water to the boil, add a dashof olive oil, put in half theravioli and cook for fourminutes (they will be done two minutes after they float to the surface).
Boil duck broth, infuse fish sauce, ginger and lemon grass. Pour into a well-warmed serving bowl and add ravioli. Serve garnished with the sliced red chilli, spring onion and coriander.
Photo © Sam Bailey