Oxtail Empanadas with Chimichurri Sauce

• 份量: 4 servings
• 准备时间: 15 minutes
• 总时间: 3 hours 45 minutes

配料

1 kg oxtail

1 onion

1 carrots

1 celery

1 potato

1 red pepper

3 garlic cloves

bay leaf

rosemary

thyme

parsley

100 ml red wine

500 ml chicken stock

1 tsp tomato paste

gruyere cheese

150 gr plain flour

75 gr butter

35 gr eggs

15 ml water

2 gr salt

limes

olive oil

parsley

cilantro

basil

shallots

garlic

green chili peppers

red wine vinegar

a pinch cumin

步骤

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/ 320 ℉ 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/ 284 ℉ 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.