Ingredients
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2.5kg Beef oxtails, catering cuts
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30g Plain white flour
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60ml Sunflower oil
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500g Whole button mushrooms
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600ml Recipere Beef Bouillon Paste, made according to pack instructions
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500g Small button onions
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50g grated ginger
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500ml Red Wine
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30g Tomato puree
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1 packet bouquet garni
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3g chives, whole
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150ml Recipere Demi Glace, made according to pack instructions
Advanced Preparation
Season the oxtail joints and dust with flour. Fry the mushrooms in a little olive oil to a light brown, place in a dish, chill, cover, label and refrigerate until required for use. Make up the Demi Glace in advance as per make up instructions, cover and set aside for use. Warm the serving dishes.
Method
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Heat the olive oil to a medium heat in a large saucepan and fry the oxtail in batches until browned all over, remove from the pan and brown the onions and ginger. Return the oxtails.
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Make up the beef stock by whisking 25g into 1 ltr of boiling water.
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Add the wine, stock and tomato puree and Demi glace to the oxtails, stir well, bring to the boil, reduce the heat, add the bouqet garni and simmer gently for 2½ hours until tender and thoroughly cooked.
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When cooked remove oxtails to a clean pan, strain over the sauce, return to the boil and simmer, adding the mushrooms, for a further 10 minutes.
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Serve the oxtails, centre of warm plates on a bed of black pudding mash and Savoy cabbage. Garnish with chives. Serve with seasonal steamed greens.
Handy hint
This recipe can be used with lamb shanks. The sauce flavour can be strengthened by adding and whisking in small amounts of beef stock reduction.
Healthy Hint
Added salt is not recommended but if used keep to a minimum. If using oil use unsaturated (olive or sunflower) and reduce the quantity used where possible. This helps to provide a nutritional balanced dish.