Manicotti filled with Braised Oxtail


Ingredients for 10 portions

  • 35.3 oz Manicotti, cooked

For the filling

  • 12.3 oz Oxtail
  • 4.2 oz Onions, chopped
  • 4.9 oz Carrots, chopped
  • 4.2 oz Celery, chopped
  • 1.4 oz Leek, chopped
  • 2.5 oz Green peas
  • 4.6 oz Tomatoes, chopped
  • 8.5 fl oz Red wine
  • 2.8 oz Tomato paste
  • 7.1 fl oz Beef stock
  • 1.1 oz Dijon mustard
  • 1.1 oz Garlic, finely chopped
  • Salt and pepper
  • 3 Egg yolks

For the gratin mixture

  • 8.8 oz QimiQ Sauce Base
  • 6.3 oz Karst Cave Aged Cheese, grated
  • 7.1 oz Ricotta min. 45% fat
  • Chives, chopped
  • Basil, chopped
  • Thyme, chopped
  • Oregano, chopped


  1. For the filling: braise the oxtail with the vegetables, red wine, tomato puree and beef stock until soft. Season to taste with mustard, garlic, salt and pepper.
  2. Remove the vegetables and meat from the pan. Pull the meat and shred it for the filling.
  3. Bind the remaining liquid in the pan with the butter and use as a sauce.
  4. Mix the shredded meat with the vegetables, egg yolks and some of the sauce and fill the manicotti with the mixture.
  5. For the gratin mixture: blend the QimiQ Sauce Base, Karst Cave Aged cheese and Ricotta together with an immersion blender until smooth. Fold in the herbs.
  6. Arrange the manicotti in a baking dish and top with the gratin mixture. Bake in an oven until golden brown.
  7. Serve the manicotti with the remaining sauce.

QimiQ Sauce Base Advantages

  • Fillings remain moist for longer
  • Enhances the natural taste of added ingredients

Nutritional Values

Per Portion Per 100 g
Kcal 657 Kcal 201
KJ 2766 KJ 849
Fat in g 22 Fat in g 7
Cholesterol in mg 223 Cholesterol in mg 68
Carbohydrates in g 78 Carbohydrates in g 24
Protein in g 31 Protein in g 9