WAGYU OXTAIL 2.0
Pulled Wagyu Oxtail with Gnocchi Parmesan and Toasted Pumpkin Seeds
- The Wagyu Oxtail Recipe Serves four (4) people.
1kg wagyu oxtail
1 packet of ready-made gnocchi
50g pumpkin seeds
1 large onion
4 tablespoons Worchester sauce
1 cup red wine
3 sprigs rosemary
2 cloves garlic
20ml red wine vinegar
1 sachet tomato paste
2 tablespoons of soy sauce
2 teaspoons butter
Let the cooking begin...
In a large pot brown, your onions and add your garlic, add your tomato paste and vinegar.
Simmer for 1 minute and take out.
Coat your oxtail in cake flour and cook in same pot where the onions were.
When oxtail is nice, and brown add your onion mix and water (government stock).
Add your Worchester sauce, 2 sprigs rosemary and cover the lid, cook for 3-4 hours until very soft.
When the oxtail is done take out of the pot and set aside to cool a bit.
Put a large pot on with water and bring to the boil
Pull the oxtail from the bone and set aside, keep the sauce.
In another pot pour in the sauce and reduce at least 4 times les than it is. Add your oxtail and red wine and reduce more.
Throw your gnocchi in the pot when it starts floating it is done.
In dry pan throw your in-pumpkin seeds and add 2 table spoons of soy sauce, take off the heat and let it stand to dry for 3 min.
In another pan add 2 teaspoons of butter add 1 rosemary stick and add your gnocchi, pan fry until you get a nice golden color.
Reheat your oxtail, it should be a thick consistency. In a plate place your gnocchi and spoon your oxtail over it, sprinkle with pumpkin seeds, grate over your parmesan and enjoy!
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