Oxtail cannelloni, the recipe to give the note this Christmas
These cannelloni with oxtail should be made a monument. Only for them it is worth preparing the oxtail from scratch with any of our recipes, although the ideal is to throw away leftovers. With this we save time and turn this dish into a harvesting recipe of honor registration.
With that in advance, this recipe has no science. And if you also find pre-cooked cannelloni, the kind that only needs to be filled and baked, then the task is almost a child's thing. We are going to take advantage of Christmas to serve our tails cannelloni of everything and we know that we are going to give the note. Do you cheer up too?
IngredientsFor 10 units
- Tail of bull or cow stew 200 g
- Cannelloni pasta sheets 10
- Bechamel sauce 300 g
- Grated Parmesan cheese 50 g
How to make oxtail cannelloniDifficulty: medium
- Total time 45 m
- Elaboration 20 m
- Cooking 25 m
As we just mentioned above, any oxtail recipe is good for making these cannelloni. Among all the ones we have under our belt, we especially like Pakus: oxtail cooked in the traditional way with the endorsement of the Cordoba's oxtail gastronomic brotherhood. Guaranteed success.
Weigh the leftover oxtail, boneless, to obtain the necessary 200 grams. We fray the meat along with the vegetables and a little of the sauce and let cool. Cannelloni are best filled with the cold tail.
Boil plenty of water in a large saucepan and cook the cannelloni a couple of minutes less than indicated on the package.Remove and immerse in a bowl with cold water to cut the cooking. We place the cannelloni on a clean rag and distribute the filling on each of them.
We roll the cannelloni, taking care that the filling does not come out on the sides, and we place them in a baking dish covered with a layer of bechamel sauce. You can make it with our infallible recipe or use your own.
Cover with the rest of the bechamel sauce and sprinkle generously with grated Parmesan cheese or similar. We introduce in the oven, preheated to 200º C with heat up and down, and cook for ten minutes. We light the grill to gratinate a few minutes before removing and serving.