Advice Please - Oxtail and Crimini Mushroom Ravioli with White Truffle Cream Sauce
 

I'd like some advice or feedback whatever you guys have got.

Inspiration comes from the Oxtail Capalletti @ Sanafir.
It's like a fat ravioli, with a truffle cream sauce.


I'm currently in the process of testing the filling.


Browned some ox-tail
https://lh5.googleusercontent.com/-p...2000.53.10.jpg



Then I caramelized half an onion (i had lying around), like 15 shallots and a pack of crimini mushrooms. They caramelized a lot more than in the photo.
https://lh3.googleusercontent.com/-w...2000.44.04.jpg



My plan is to braise the oxtail until super tender, take the solids and smoosh it up with a spatula. That would be my filling.


Right now, I'm testing two different braising liquids.
#1 Better than Boullion (beef stock)
#2 A cheapy but drinkable Jackson Triggs Chardonay with about 2 teaspoons of vanilla extract.
https://lh6.googleusercontent.com/-8...2000.22.21.jpg


https://lh4.googleusercontent.com/-C...2000.10.50.jpg

For this batch, I'll probably take both brasied batches and combine them. Next time, I'll just take whatever method worked out better.


As for the pasta, I've never actually made fresh pasta in my life. I'm not retarded in the kitchen, but I'm not pro either. Do you think this is something I should be trying to make from scratch? If not, would you have a fresh ravioli sheet alternative? Right now, my fallback is a package of jumbo shell pasta.



Now as for the cream sauce. All I know is that I don't want it soupy, but I don't want it to be a crazy gravy either. You know the saying "coat the back of the spoon"? That's kind of what I'm aiming for.

Right now, I'm thinking of testing 2 sauce methods as well.
1. Bechamel which I've never really done, but I can make roux and make a decent holladaise, so I should be able to manage.
2. Cream reduction (suggested by my friend who works in the industry). He said bechamel is kinda old school, suggested I try out something newer. Apparently it's just taking cream and reducing it until the desired consistency?



Anyways guys, I know a couple of you are actual pros. Advice would be much appreciated! :)

Thanks!

bechemal is super super simple.

I make it all the time for pastitsio ( a greek dish)

the prefect bechemel sauce

1 liter of milk

3/4 of a cup of butter

3/4 of a cup of flour

6 eggs

nutmeg pepper for taste

melt butter

add flower slowly while whisking over heat

once it complete turns into a yellowish kinda of paste
slowly add milk (all over medium heat btw)

when adding milk add more when the milk dissapears

keep whisking over heat

you are done when it thickens up.

take off heat, beat 6 eggs whisk in slowly.

(then I add my 2 cheeses for my pastitsio put it over my greek meat sauce and pasta and then bake it)

im assuming that you don't have a pasta maker to roll out the sheets? If you do it would make your life so much easier because making fresh dough is SUPER easy.

i would also suggest to use a red wine instead of white in your braising liquid. beef broth + red wine = yum

finally your sauce option i would go with the 2nd choice. i prefer a reduced cream sauce for the fact that it isn't as heavy and is quicker to make. If you are making a lot of sauce tho a bechemel would be more efficient.

where you getting your white truffle from? Just a paste or an actual Alba? If you are using actual Alba truffles... I think you gotta wait another... 2-3 month before they start popping in Peidmont.

You should actually try a black truffle instead, because most of the time people like to use white truffles for really plainjane ingredients so all you really taste is truffles, but black truffles are a bit more subtle, and compliments the extreme beefiness of oxtail quite well.

how are those kirkland (or is it kitchenaid?) dutch ovens btw? I was thinkin about picking one up too, before I just bought a really really basic lodge version.

I have the Kitchen Aid ones, they are from Canadian Tire.
I picked up 3 of them. I've had them for about 2.5 years now?

2 of them are in perfect shape since I don't use it that much.
1 of them two small chips in the ceramic on the lid (Lip and underside drip dimples).
1 of them also has some spider web cracks on the inside of the glaze.

I don't think they are amazing for build quality, but if you do a lot of braising like me, they are simply a blessing. They clean pretty easily and the heat retention of the iron does wonders for the browning.

I'm sure a Le Crueset piece might last me for a lifetime, but I picked these up at 60% off. That puts them around the $35-70 price range. I can't go back to not having them.


As for the white truffle, I'm just using a white truffle oil I got from Bosa. It's not the artificial (flavored) one, it's the actual one.

What's this about Peidmont and Alba truffles? I haven't a clue what you're referring to, can you elaborate?

Braise the oxtail in a redwine

The most intensely aromatic white truffles from the piedmonte region of northern? Italy, near the town of Alba, (hence the name white alba truffles). Because Piedmont is also a very important wine producing region in italy, that's why the pairing between a Barolo, since they are both from the same terrior.

Alba truffles are at their best during the winter season, which is also why white truffles are synonymous with winter style hearty dishes.

like other's have said, i would go with the wine, but red instead of white.

making your own pasta is very, very easy as long as you have the space, and your own pasta roller. off the top of my head, i believe it's 00 flour (almost equivalent to pastry flour), water, seasonings... and egg if im not mistaken.

for the sauce. go with a cream sauce and use a liason to thicken it. bechamel is easy to make, but the cream sauce is much better for this application than a bechamel.

good luck!

What's a liason?

liaison is a mixture of cream and egg yolk used to thicken a soup/sauce.... i believe... its 3 parts cream 1 part egg? i cant remember the parts but something along those lines

Update:
The oxtail braised in white wine was kinda bleh, the meatyness just didn't shine through and I think it carries the filling in a flavor direction I'm not so happy with. It's just a bit overwhelming. The batch braised in the beef stock worked out pretty good. The mushroom and shallot bits left over were definitely tastier in the white wine batch.


As for the sauce, I tried the cream reduction.
It actually turns out a bit sweet, it's like microwaved milk x1000.
But the consistency is exactly what i want. It coats the pasta, and holds it shape and the texture is rich and luxurious. It's not a thick starchy sauce.
However, it just tastes a little... custardy to me?
Any ideas how I can make it a little less custardy while all else being pretty close to the same?

On a whim, I finished it with a hunk of cold butter. Hooray, that worked too. Seemed to smooth it out a bit. Truffle oil went along well. Next time, I'll add a bit more. I think I did about 6 or so big drops into the reduction of 250ml of cream.