Prep Time: 60 minutes
Cooking Time: 45 minutes
5 pounds meaty Brandt Beef oxtails cut about one inch thick, fat trimmed
Sea salt and fresh ground black pepper to taste
1 teaspoon dry oregano
1 1/2 teaspoons dry thyme
1 teaspoon bruised fennel seeds
1/4 cup olive oil
2 medium onions, diced
1 celery rib, diced
2 cups white wine
4 garlic cloves, minced
2 tablespoons aged sherry vinegar
1 pound fresh goat cheese
Fresh pasta sheets
2 cups capers
1 pound 8 ounces sweet butter
One day before serving, place oxtails in a large bowl with salt, pepper, oregano, thyme, fennel seeds and two tablespoons of the olive oil. Turn to coat all over. Refrigerate until ready to use.
Preheat oven broiler and broil oxtails about seven inches from heat, turning to brown all over. Heat remaining olive oil in large enameled pot. Add onions, celery and carrots and cook until caramelized.
Add garlic and sweat lightly. Increase heat to high and add wine, allowing alcohol to burn off. Bring liquid to a boil and add oxtails.
Deglaze broiling pan with vinegar and one cup water and add to pot.
Simmer the oxtails covered for about three hours or meat comes off the bones easily. Remove from heat, allow to cool and store in refrigerator overnight.
The following day, remove oxtails from refrigerator and scrape off any fat. Pull meat from bones and reduce the remaining liquid to a glaze.
Mix oxtail meat with goat cheese and enough glaze to make a stiff mix. Lay out one sheet of pasta and place one tablespoon mounds of oxtail mixture on sheet, leaving about 3/4 inches between each mound.
With a pastry brush and cold water, brush in between each mound and lay another pasta sheet on top. Press down to seal each ravioli and cut out squares with a knife. Using a fork, crimp the edges to seal each ravioli. Bring a large pot of salted water to a boil.
Place capers in a small fry pan and add three tablespoons butter. Over medium heat, cook the capers until all the liquid is released and the capers are crispy. Reserve for recipe.
Heat a heavy fry pan over high heat and add the remaining butter. Cook until foam subsides and butter has turned brown. Add one teaspoon sherry vinegar and the capers. Keep warm.
Cook the raviolis in boiling water until they float, drain and toss with the brown butter and caper sauce.
Season with salt and pepper to taste.