Ingredients
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Oxtail:
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1 kg oxtail
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1 Onion
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1 Carrots
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1 celery
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1 potatoes
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1 red pepper
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3 garlic cloves
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bay leaf
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rosemary
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Thyme
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Parsley
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100 ml red wine
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500 ml Chicken Stock
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1 tsp tomato paste
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gruyere cheese
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Dough:
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150 gr plain flour
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75 gr Butter
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35 gr Eggs
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15 ml Water
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2 gr Salt
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Chimichurri sauce:
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limes
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Olive Oil
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Parsley
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cilantro
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Basil
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shallots
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Garlic
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green chili peppers
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red wine vinegar
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a pinch cumin
Directions
How to Make the Dough:
- Mix the butter (cold) with the flour until you get a sandy texture.
- Add the water, eggs, and salt together and mix well with the dough until it’s firm.
- Roll into a ball and leave to cool.
- Roll out the dough to the desired thickness and cut into circles for the empanadas (as wide as desired).
How to Cook the Oxtail:
- Sear the oxtail in a sautoir pan and remove.
- Cut the vegetables into cubes and sweat over a low heat (5 min) then remove.
- Add wine to deglaze.
- Put the oxtail and vegetables back in.
- Add the stock.
- Wrap the herbs together and add.
- Bring to the boil and let it slow cook in a preheated oven at 160°C for 3 hours.
- Once done, separate the meat pulling it from the bones and set aside.
- Blend the vegetables with the liquid then add to a pot to reduce (add tomato paste for color and flavor).
- Once reduced to a thick sauce, add the pulled shredded meat and add the grated cheese.
- Set aside to cool.
- Once cool, fill the dough with the filling and close.
- Brush egg wash on the top and bake at 140°C for 20-25 mins.
How to Make Chimichurri Sauce:
- Blend all the ingredients together.
- Gradually add the lime and vinegar to your desired taste.
- Put in the fridge to cool.
