Braised Oxtail & Foie-Gras Ravioli


Do i need to begin this post with a disclaimer? Something that goes: “People who have a problem with foie-gras can kiss my.. err.. donkey”. No, no, no… let’s not do that. Growing up in southwestern France i witnessed how the geese are raised and i could talk to you at length about it but i’m afraid it would bore you to death. All i can say it’s nothing like the horrors described by psycho-activist groups. Not even close. In case some people get angry at me for using foie-gras and believe me, there are angry people out there, my Zen logo (minus the chef hat) is patiently waiting here with a special message.

Oxtail is ideal for braising in wine, the cartilage, marrow, and tendons in the tail dissolve into the braising liquid when oxtails are cooked long and slow. The meat becomes meltingly tender and the sauce rich and unctuous. It would be perfect served over nothing else than a creamy polenta but the reason for this experiment is an oxtail & foie gras terrine recipe i wanted to try (i will blog about it one of these days). I made the terrine and found myself with a copious amount of leftover braised oxtail in that wonderful braising liquid. Of course i wanted to use all the flavors captured in the original dish to create something new and exciting. We aren’t gonna waste the precious, are we?  That’s how this ravioli came along..


Now all you have to do is imagine the braised oxtail i just described wrapped in a ravioli with a chunk of foie gras in the middle tossed in a sauce enriched with the braising liquid, truffle juice and the same vegetables used for braising. Not bad, eh? Is there something better than a ravioli to trap all these delicious flavors?

I don’t think so.


  • Braised Oxtail & Foie-Gras Ravioli

  • Serves 10
  • oxtail-foie-gras-ravioli-3
    • For the ravioli pasta:
    • 6 cups “00″ flour, plus more for dusting work surface
    • 1 teaspoon salt
    • 8 whole eggs
    • 5 yolks
    • 2 tablespoons olive oil
    • 2 tablespoons water
    • For the braised oxtail:
    • 4 pounds oxtail, cut into 3-inch pieces
    • 1 stick butter
    • 2 celery stalks, chopped
    • 1 medium carrot, chopped
    • 1 medium onion, chopped
    • 1 head garlic, cut in half
    • 1/2 bunch parsley
    • 2 sprigs thyme
    • 1 bay leaf
    • 1 bottle dry red wine
    • 8 cups beef or veal stock
    • salt & pepper
    • To finish:
    • carrot, celery, turnip, diced and blanched
    • 8 ounces foie-gras terrine (for the ravioli)
    • Fresh herbs, chopped
    • truffle juice (optional)
    • chicken demi-glace
    • 1/2 cup reserved braising liquid
    • butter
    • For the ravioli dough:
    • Combine the “00″ flour, the salt, the eggs, yolks and olive oil in a Kitchenaid bowl and combine on low speed using the dough hook (this also could be done by hand in a large bowl). Increase the speed until you get a rough dough. This should take 1 or 2 minutes.
    • When the mixture comes together transfer to a floured clean surface and knead the dough, turning the inside-out, until you obtain a dough that’s smooth on the outside, adding flour everytime the dough starts to feel sticky. The whole process should take less than 5 minutes. Wrap the dough in plastic wrap and let it rest in the refrigerator for at least 2 hours, or overnight.
    • Time to start on the ravioli. Take the dough out from the fridge and place it on a floured surface. Cut it in 4 equal pieces. With a rolling pin make rectangle with the pieces of dough, so that they fit inside your pasta machine.
    • Start rolling pasta sheets on the thickest setting and cut in half (so it doesn’t get too long). Keep rolling reducing the setting everytime. The number “8″ setting on this machine is where i usually stop.
    • You should be able to see your hand through the pasta sheets when you have reached the right thickness. You want it thin but not so thin that it becomes fragile.
    • Now for the fun part. Make an egg wash by beating an egg with a tablespoon of water. Cut sheets of pasta so they have about the same length and lay them on a floured surface. Place blops oxtail filling + a dice of foie-gras terrine at regular intervals using a revolutionary new-age piece of equipment called… err.. a spoon. Using a pastry brush, sweep some egg wash over the edges of the pasta and in-between each ravioli and down the center. Pick up another sheet of pasta and place on top, sealing the gaps between the filling by pressing gently with your fingers.
    • Using a pasta-cutter, pastry cutter or whatever-the-heck-you-want cutter, make pretty shapes. Make sure each ravioli is sealed by pressing gently around the edges with your fingers. At this point, the ravioli can be frozen to be used at a later time. Make sure not to store them on top of each other, use cornmeal and separate them with layers of wax paper.
    • oxtail-ravioli-21

    • For the braised oxtail:
    • Preheat oven to 300’F.
    • Season the oxtail pieces with salt & pepper. Melt 3/4 of the butter in a dutch oven, add the oxtail and brown on side. Transfer the oxtail to a platter and discard the excess fat.
    • Melt the remaining butter in the same pan and add the celery, carrots, onion, garlic, parsley, thyme and bay leaves and cook until the vegetables start to brown, about 10 minutes. Add the wine and reduce until almost completely evaporated. Add the oxtail back to the pan and the beef or veal stock. Bring to a boil, skimming off the foam that rises to the surface. Cover the pan with a lid and braise in the oven for 3 hours.
    • Remove the meat and strain the liquid. Discard the vegetables (or you could pick through them and mix them to the braised oxtail meat). Remove the meat from the bones whiles they’re still hot and check seasoning. Let it cool and use the shredded meat as stuffing for the ravioli.
    • To finish:
    • Bring a large pot of salted water to a boil and cook the ravioli for 5 minutes. Drain.
    • Meanwhile, in a large saute pan add the chicken demi-glace, some of the oxtail braising liquid and truffle juice to a boil and reduce until it coats the back of a spoon. Whisk in some butter and adjust seasoning. Toss in the ravioli, the blanched carrots, celery and turnips and herbs. Serve immediately.
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  • Ginny

    oh yum! I love oxtail… delicious! :)

  • we are never full

    we were just about to make foei gras ravs within the month – was on the list! but, you not only beat us to it, you upped the ante you sinister frenchman, you. braised oxtail WITH the foie. damn you!!! DAMN YOU!

    this looks fu*king good. you’re a genius.

  • Danny

    Just found this website the other week, I find it one of the better ones out there!! This reminds me of the great double veal consomme with shaved truffle, white truffle oil and foie gras under a puff pastry crust I made last week! I will give this one a try also!

  • my boyfriend cooks for me

    What I find interesting about this dish is that on the outside it looks bright and fresh with the lovely vegetables…but then, surprise! The inside (I can only imagine) is incredibly rich, savory and unctuous…

  • Elle (Bromography)

    These are 2 of my favorite flavors! YUM!!

  • dawn

    I wish america would pratice safer more humane ways of making the foie gras–we are pretty stupid and lazy compared to france and a few other countries. those photos are just stunning!

  • Gaby

    Dear ZenCanCook, I love your writing, you had me laughing when you wrote about having a disclaimer before the post! This braised oxtail foie gras ravioli should make any vegan want to eat meat, cause this looks so delish!
    “Wild Thing”, you make my heart sing! Loved and saved this recipe. I shall revisit you soon. Thank you for sharing.
    Cheers, Gaby
    You can always visit me at

  • Julia

    This looks fabulous! And for all the folk that give you a hard time about foie gras — I can guarantee the ducks are treated no worse than the cows or chickens we eat.

  • nina

    Trust me Zenman, I have no issues with foie but I do have issues about missing this delectable meal!!! Wow. it is so sexy!!!!

  • bunkycooks

    This looks amazing! I have been cooking rich dishes all day long and I still would be interested in just a taste….it looks so light, but I know otherwise!

  • Manggy

    Hmm… I tried the first link out of curiosity (and to see if it would be vulgar, lol), but it wasn’t functional. I wonder what you look like without the toque? 😉
    Now this is a dish I’m pretty sure I couldn’t make… Never seen foie gras before!! I’ll make it your duty to remedy that by serving me this next time we meet, lol :)

  • Natasha – 5 Star Foodie

    This is spectacular! Your foie gras ravioli looks even better than the two different versions I had dining out!

  • noobcook

    everything that comes out of your kitchen looks like a work of art. very beautifully captured ^_^

  • Peter

    Chef Stef, this far exceeds your youting of this dish in Twitter. Decadent but you held back just enough to showcase the ox tail.

  • matt

    this has to be the most refined oxtail dish I have ever seen. And with foie? holy cow, that has to be awesome.

  • Lissa

    Love how creative this is!

  • SkeeterNYC

    Wow. Filipinos usually eat braised oxtail in this fun peanut butter fermented shrimp concoction, but this is much more appealing to me! Awesome post.

  • alice

    why must you taunt me so? =)

  • emiglia

    Oh… my. I swoon… but if you were to serve this to the men in my family (i.e. my brother and my father) there might be a battle to the death over the last bite!

    And I agree–foie gras rules.

  • The Little Teochew

    My. You’re amazing. Everything you make is out of this world! Love that pasta sheet pic.

  • Big Boys Oven

    I am salivating now, when see foie gras I see my angel!

  • Dawn@CocinaSavant

    wow! this looks incredibly decadent and delicious! i love ox tail and this sounds like a delicious variation on standard ox tail soup.

  • Carol Egbert

    Braised oxtails mean comfort food . This is an elegant recipe. Thanks

  • Kitchen M

    I usually don’t get excited about ravioli but man, this one is brilliant! I can’t wait to see your oxtail & foie gras terrine.

  • Pei-Lin

    Ooo … They look so yummy and yet elegant to me! Gotta have some! Will ya share some with me?

  • Rachel (S[d]OC)

    My mouth is watering. I have yet to try oxtail and there are so many good recipes out there.

    I used ot have a problem with foie gras – until I actually tried it. Then I crossed over to the dark side. I have kept positive by reading about just how well the ducks at the Hudson Valley Farm are treated and my conscience stays mostly clean. Look, I haven’t eaten veal in 20 years. I can eat foie gras now and then.

    Now will I ever be brave enough to make my own ravioli again?

  • Oui, Chef

    I love both braised oxtail AND foie gras, but can imagine the kids crinkling up their noses at the thought of eating either. Perhaps hidden in a lovely pillow of homemade pasta? Yeah…that ought to do it! Great dish.

  • courtney aka glamah

    Fantastic! My two favorites in a terrine. I have a can of foie gras from Hungary. Do you think that would work?Its the liver lobe canned.

  • Joy

    Ya know, I’ve never had Foie Gras. THERE I SAID IT. Not because the ducks get overfed (PETA really irritates me btw) but heck I just never had the chance to! I figured working at a french restaurant I would be able to sneak a bite here and there but instead I had escargot and lots and lots of sweetbreads. You are honestly a culinary superstar, upon looking at these raviolis I felt a slight flutter in my heart — I can’t tell if it’s love or excitement or both. :)

  • hjli

    Love oxtail, love foie gras, love ravioli. This is beyond genius to me.

  • Luna

    I have never actually had oxtail (gasp, quelle horror!) yet now I see what I have been missing.

    I swooned and swayed a little when I read this. its a good thing I already had a chef crush on you or I might be in trouble 😉

    smoochies to the chef!!

  • Tomato in Tribeca

    sounds divine!

  • Jackie

    Two things: 1. Your food photography is so beautiful it makes my soul die a little inside, 2. Your food looks so delicious it makes me drool a little outside.


    Jax x

  • Francesca

    Beautiful recipe.
    If you were going to go to the asian route what type of dumpling would you make? Xiaolongbao or potstickers?
    I’m making the terrine for sure! Thanks