Oxtail Empanadas with Chimichurri Sauce

But wait, there’s more! The tangy chimichurri sauce adds a burst of vibrant herbs and spices that elevate each bite to a new level of yum. Enjoy this wonderful oxtail empanadas recipe by Ismail Haggag!

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

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.