Oxtail Empanadas with Chimichurri Sauce

Name: Oxtail Empanadas with Chimichurri Sauce
Prep time: 15 min
Cook time: 3 h 30 min
Total time: 3 h 45 min
Yield: 4 servings
Ingredients: 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

User Reviews

4.9

249 reviews

Excellent

Prep Time
15 mins
Cook Time
3 hrs 15 mins
Total Time
3 hrs 45 mins
Servings
4 servings
Course
Main Course
Cuisine
Spanish

Oxtail Empanadas with Chimichurri Sauce

Iris Warren

Report

Bring something special to the table with this well-loved recipe.

Share:

I Made This!

186 people made this

Print

51 people printed this

Save this

149 people saved this

Ingredients

Servings

Oxtail:

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

Dough:

150 gr plain flour
75 gr butter
35 gr eggs
15 ml water
2 gr salt

Chimichurri sauce:

limes
olive oil
parsley
cilantro
basil
shallots
garlic
green chili peppers
red wine vinegar
a pinch cumin

Add to Shopping List

Instructions

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.