Jul 14 2026
Restaurants›La Cañita›Oxtail Gnocchi Recipe

Oxtail Gnocchi Recipe

Inspired by La Cañita
Time3h
Serves4

Potato gnocchi on a braised rabo encendido sauce

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Ingredients

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For the Oxtail Rabo Encendido Sauce

For the Potato Gnocchi

Method

For the Oxtail Rabo Encendido Sauce

  1. 1

    Sear the Oxtail

    In a large pot, heat the olive oil over medium-high heat. Season the oxtail with salt and black pepper, then add to the pot. Sear for about 4-5 minutes per side until browned. Remove the oxtail and set aside.

  2. 2

    Sauté Vegetables

    In the same pot, add the chopped onion, carrot, and celery. Sauté for about 5-7 minutes until the vegetables are softened. Add the minced garlic and cook for another minute.

  3. 3

    Add Tomato Paste and Wine

    Stir in the tomato paste, cooking for 2 minutes. Then pour in the red wine, scraping up any browned bits from the bottom of the pot. Allow the wine to reduce by half.

  4. 4

    Add Broth and Seasonings

    Add the beef broth, bay leaves, and thyme. Return the seared oxtail to the pot. Bring to a boil, then reduce heat to low. Cover and let simmer for 3-4 hours until the oxtail is tender and falls off the bone.

  5. 5

    Shred the Meat

    Once cooked, remove the oxtail from the pot. Shred the meat, discarding the bones, and return the meat to the sauce. Adjust seasoning with salt and pepper to taste.

For the Potato Gnocchi

  1. 6

    Prepare the Potatoes

    Boil the russet potatoes in a large pot of salted water until fork-tender, about 20-25 minutes. Drain and let cool slightly before peeling.

  2. 7

    Mash and Mix

    Once peeled, pass the potatoes through a ricer or mash them until smooth. In a mixing bowl, combine the mashed potatoes, flour, egg, and salt. Mix until a dough forms.

  3. 8

    Shape the Gnocchi

    On a floured surface, divide the dough into sections. Roll each section into a long rope about ½ inch thick. Cut into 1-inch pieces, and use a fork to create ridges on each piece.

  4. 9

    Cook the Gnocchi

    Bring a large pot of salted water to a boil. Cook the gnocchi in batches, about 2-3 minutes until they float to the surface. Remove with a slotted spoon and transfer to a plate.

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