Nothing, says Sunday Supper like a great braised beef recipe that cooks all day long and the smell lingers in the kitchen long after the meal is over. The first time that I made this recipe, my boys were literally woken up by the smell of this deliciousness coming from our kitchen. Can you just imagine the anticipation as this delicious beef cooking all day long? It was all I could do to hold everyone back from digging in before dinner was served.
A little back story about the inspiration for this dish — Ron and I enjoyed a weekend away at a local resort in St. Petersburg, FL that was just fabulous. It was such a treat for us to enjoy this gorgeous place, The Don Cesar, and sitting to a real “grown up” dinner. And when I say “grown up” dinner, I mean an over the top tasting menu that blew us both away! Every course left us with oohs and aahs – truly a sign of an exceptional experience. It was so hard to choose which dish we enjoyed most, but we agreed that the one recipe we had to come home and share with the kids was the Oxtail Ravioli with diver scallops.
I love being inspired by some of my favorite restaurant meals and when we got home after a weekend away, I couldn’t wait to get the in the kitchen and experiment with this recipe. I love taking recipes that inspire me and turn them into a home cook meal that anyone can handle. While this version is a much easier and simpler version that I made for my family. It is still fantastic and so perfect for a Sunday Supper. The hardest part about this dish is the waiting for it to slow roast while the deliciousness lingers throughout the house. If you were following along on instagram, you will remember how excited I was to try this new recipe when I shared the beef rub and the roast that was ready for the oven on instagram. I originally thought that 3 hours would be enough time in the oven, but that extra hour really left this beef so tender and fall off the bone ready.
The biggest takeaway from this delicious restaurant meal is that ravioli does not have to be stuffed. Ravioli can be open like these. If you love making your own pasta, this is the perfect dish to showcase it. But if you are like me, feel free to use the flat lasagna noodles. The beef and the wine sauce is so delicious that no one will think to question the pasta. I promise.
Keeping budget in mind, I tried this recipe two ways. The first time I made it, I made it with Beef Oxtail. My family loved it so much that I knew this would be a recipe that I would be making time and time again. The second time that I tried it, I used Beef Shanks and I also tried it like a lasagna casserole instead of individual raviolis. I have to tell you, my family loved it both ways and using the beef shanks was quite a savings. If you are hosting a crowd for the Holidays, I love the idea of making it in a large roaster, lasagna style. It can be assembled the day before and popped in the oven the day of the big celebration.
Most importantly, have fun. I always say that my recipes are only a starting point to be used for inspiration. I may or may not be trying this recipe with beef short ribs very soon. Stay tuned!
- 3 pounds beef shank or beef oxtail
- 1 teaspoon garlic powder
- 1 teaspoon paprika
- 2 teaspoon truffle salt, sea salt can be substituted if you would prefer
- fresh ground pepper to taste
- 5 bay leaves
- 4 tablespoons olive oil
- 4 celery sticks, diced
- 4 carrots, diced
- 4 small white onions, peeled and left whole
- 2 portabella mushrooms, sliced ¼ inch thick
- 1 sprig fresh rosemary, or ¼ teaspoon dry
- 1 sprig fresh oregano, or ¼ teaspoon dry
- 1 teaspoon truffle salt
- 2 cups beef broth
- 1 cup red wine, I used Gallo Family Pinot Noir
- 1 16 ounce box of flat lasagna
- Manchego or Parmesan cheese shavings
- Fresh oregano or parsley for garnish if desired
- Preheat oven to 300º F.
- Season the beef with the garlic powder, paprika, salt and pepper.
- Rub until the all the shanks are seasoned evenly.
- Place the shanks in a large roaster and place the bay leaves on top.
- Cover with plastic wrap and refrigerate for at least 2 hours and up to 24 hours.
- Preheat oven to 300º.
- Heat a large skillet on high and add the olive oil.
- Quickly sear the outside of the beef on all sides to form a crust. Approximately 1 minute on each side. Remove from heat immediately.
- Place the celery, carrots, onions, mushrooms in a large roaster.
- Season with the rosemary, oregano and truffle salt.
- Place the beef shanks or oxtail over the vegetables.
- Pour the wine and stock over the beef and vegetables.
- Cover roaster with aluminum foil and bake for 4 to 5 hours until the beef is falling off the bone and easy to shred.
- Remove veggies from the roaster and shred the beef in the delicious juice at the bottom of the roaster. Make sure to remove the bones and save the bone marrow if desired.
- Cook lasagna according to package directions and rinse in cold water.
- Place the lasagna noodle on a plate and fill half with the beef mixture. Fold the other half over the beef so that it forms an open ravioli.
- If you are making this dish casserole style, assemble the noodles in a large 9x11 pyrex dish by layering lasagna noodle and beef mixture. Use the juices from the roaster in between each layer. Use three layers of pasta and 2 of the beef filling.
- Prepare the day before and place in a 300º oven for ½ hour right before you are ready to serve.
- Cut in 2 inch squares and place on a plate to serve guests.
- Garnish with manchego or parmesan shavings and fresh oregano or parsley.
- Serve mushrooms with veggies on the side.
It is an honor to feature The Beef Checkoff around the family table and inspire you with twenty amazing beef dishes for your holiday entertaining. You can visit The Beef Checkoff on their website, follow them on Twitter, become a fan of theirs on Facebook, and see what inspires them on Pinterest. You can also follow ourSunday Supper Beef Pinterest board for amazing beef inspiration throughout the year!
- Bacon Wrapped Filet Mignon by MealDiva
- Chipotle Beef Taco Bites by Feed Me, Seymour
- Mini Beef Wellingtons by Bobbi’s Kozy Kitchen
- Pepper Steak in Wonton Cups by Flavor Mosaic
- Philly Cheesesteak Dip by Life Tastes Good
Brunch or Breakfast for a Crowd
- Beef Sausage, Egg and Cheese Roll Ups by Daily Dish Recipes
- Beef Tenderloin Benedict by Cindy’s Recipes and Writings
- Chicken Fried Steak by kimchi MOM
- Potato Pancakes with Filet Mignon and Fried Eggs by Peanut Butter and Peppers
- Steak and Egg Breakfast Braid by Curious Cuisiniere
- Awesome Avocado Steak Tacos by Cooking Chat
- Beef Tenderloin with Gorgonzola Sauce by That Skinny Chick Can Bake
- Cider Beef Stew by Magnolia Days
- Slow Cooker Beef Barley Soup by Shockingly Delicious
- Steak & Mushroom Pie by The Messy Baker
- Beef and Bean Enchilada Bake by The Foodie Army Wife
- Braised Beef Ravioli by Family Foodie
- Mom’s Lasagna by Alida’s Kitchen
- Mozzarella Stuffed Meatballs by Casa de Crews
- Skillet Steak Fajitas by Crazy Foodie Stunts
This post is sponsored by The Beef Checkoff. All opinions are our own.
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