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The Caterer

Oxtail tortelloni with shallot jus and caramelised carrots

11 September 2006
Oxtail tortelloni with shallot jus and caramelised carrots


1kg oxtail pieces
200g belly pork 1in dice
150g onions ½in dice
100g carrots ½in dice
100g button mushrooms thickly sliced
50g celery ½in dice
50g leek ½in paysanne
8 cloves garlic
1 bayleaf
Sprig of thyme
1 liquorice root - crushed
3 strips dried orange
3 salted anchovies
½ tsp ground cumin
60g beef dripping
300ml Cornas red wine
500ml chicken stock
500ml veal jus


250g strong flour
3 eggs
2 egg yolks
10ml truffle oil


Remove excess fat from oxtail marinate with wine crushed liquorice crushed garlic orange peel thyme and bayleaf for 24 hours.

Drain keeping marinade and aromats. Dry meat lightly and brown in beef dripping. Remove oxtail add belly pork onion carrot celery and leek and cook until golden.

Add marinated ingredients bring to the boil and cook for 2 minutes. Add the remaining ingredients including oxtail and aromats.

Bring to the boil cover place in oven cook for 3-3½ hours at 180ºC gas mark 4-5 until the meat is very tender.

Flake off the meat and add to the belly pork.

Mash 50g of the vegetables and garlic then mix with the meat.

To finish lightly break up the filling in a mixer. Taste season and cool.


Beat yolks and eggs pouring into a well in the flour with oil and pepper - no salt. Incorporate flour and knead until smooth.

Wrap the ball of dough in cling film and allow to relax for 3-4 hours.

Roll out on pasta machine to the finest setting. Cut 32 discs in 2½-3in diameter. Divide the oxtail mixture on to the discs. Fold over seal well by pinching: curl around little finger and pinch the ends together.

Poach the tortellonis in chicken stock for 3½-5 minutes until tender.

For the sauce

Melt 20g beef dripping and cook 200g finely chopped shallots until golden brown.

Deglace with red wine vinegar and reduce. Deglace with port and repeat. Add 60ml red wine and reduce by half.

Add 500ml passed oxtail jus from the braising and cook until required consistency.

Served with a couple of carrots Everitt-Matthias serves the tortelloni as an amuse-gueule.

He suggests a bed of puréed mushy peas carrot or celeriac to transform the dish into a main course.

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