4 portions Fillet of beef 400g Piece Braised oxtail and sauce 100g -Carrot 20g -Onion 100g -Leek 100g - Celery 1kg - Oxtail 50g - Tomato purée 1 bottle Red wine 1 litre - Brown Chicken stock 1 -Bay leaf 1g - Peppercorns Pasta dough 250g - pasta flour 2 free range whole eggs 3 free range egg yolks 1g saffron 10ml water 5g salt Winter greens 300g -Winter greens 30g - Butter Vegetables 300g -Chanteney Carrots Baby Beetroot 30g - Butter Parsnip purée 200g - Parsnips 100gml - Chicken stock 200ml -Cream 50g - Butter 1 sprig -Thyme ½ clove Garlic Ceps 1 large –Cep Thyme Garlic clove 50g -Butter ,Salt and cracked pepper Cep cream 250g - Ceps 30g - shallots 1 - Clove garlic 100ml - chicken stock 50ml -Madeira wine 15g - unsalted butter 100ml - double cream Shallot Confit 1.5 kg Shallots 300ml Port 25g Sugar 50g Red Wine Vinegar Jus 200ml Oxtail cooking liquor 100ml Chicken stock 100ml Madeira wine
Trim to size seal in a non stick pan season and wrap in cling film cook in the oven at 60 degrees until core temp is 55 degrees approx 1 hour 20 mins. Roughly chop all the vegetables. Roast the oxtail on 225degreees for 15 minutes and add to a deep pan. Remove most of the fat from the tray and add the vegetables return to the oven and cook for a further 10 minutes. Remove from oven stir in the tomato paste and add the red wine reduce and deglaze the pan. Place the mixture with oxtail top with chicken stock and add the bay leaf and peppercorns. Braise for 4 hours. Sweat shallot, carrot in butter mix with diced oxtail for ravioli filling. Infuse the saffron in the 100ml of hot water allow to cool and use 10ml of the mix. Blend all ingredients in the food processor. Place in plastic bag to rest for 2 hours cutters no4/6/8. Blanch carrots in boiling water. Refresh, regenerate with butter roast beetroot. Peel and cut the parsnip into small pieces. Simmer together with all other ingredients in a sauce pan. Once tender puree to a smooth texture. Wash and peel the stalk cut into 4 large slices keeping the shape of the mushroom. Pan fry in the butter and season. Finely slice the shallots and Ceps. Cook in a pan with the garlic & butter once softened. Add the Madeira and reduce. Finely add he stock and cream and cook until reduced by half. Purée and strain. Strain the cooking liquor from the oxtail add the madeira and chicken stock and reduce. Pass through muslin. Recipe from the Culinary Academy