Oxtail Empanadas with Chimichurri Sauce
User Reviews
4.9
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Prep Time
15 mins
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Cook Time
3 hrs 30 mins
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Total Time
3 hrs 45 mins
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Servings
4 servings
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Course
Main Course
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Cuisine
Spanish
Oxtail Empanadas with Chimichurri Sauce
Description
Oxtail Empanadas with Chimichurri Sauce begin by preparing a flaky dough from butter, flour, eggs, water, and salt. The oxtail is seared before being slow-cooked with aromatic vegetables, herbs, red wine, and chicken stock until tender. The cooked meat is shredded from the bones and mixed back into a thickened sauce enhanced with tomato paste and Gruyère cheese. This rich filling is cooled and then enclosed in the rolled dough circles, ready for baking or frying.
The chimichurri sauce brings freshness and acidity, made by blending lime juice, olive oil, fresh parsley, cilantro, basil, shallots, green chilies, red wine vinegar, and a pinch of cumin. This sauce cuts through the richness of the meat and cheese filling, adding a herbal and mildly spicy contrast. The empanadas combine a crispy exterior with a moist, flavorful interior, showcasing a balance of textures and flavors.
This preparation suits occasions where hand-held, flavorful bites are desired. The oxtail requires long cooking for tenderness, and assembling the empanadas involves shaping and sealing the dough carefully before cooking. The chimichurri can be prepared ahead and used as a vibrant dipping sauce. No specific storage or reheating tips are provided.
Ingredients
Oxtail:
- 1 kg Oxtail
- 1 onion
- 1 carrot
- 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 egg
- 15 ml water
- 2 gr salt
Chimichurri sauce:
- lime
- olive oil
- parsley
- cilantro
- basil
- shallot
- garlic
- green chili peppers
- red wine vinegar
- cumin a pinch
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.
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.
Notes
User Reviews
Overall Rating
4.9
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