Description
In this recipe, Chris uses grams for both solid and liquid measurements for pinpoint accuracy. To weigh liquids, any suitable container can be placed on digital scales and the scales reset to zero.
Ingredients
For the oxtail braising sauce
dash vegetable oil
1kg/2lb 3oz oxtail bones, in 2.5cm/1in pieces (ask your butcher to do this)
200g/7¼ oz mixed carrot, leek and celery, finely sliced
100g/3½ oz shallots, finely sliced
500g/1lb 1oz button mushrooms, finely sliced
1kg/2lb 3oz fresh brown chicken stock
750g/1lb 10oz red wine, (simmered in a pan until reduced to 250g/8¾oz)
1g tarragon leaves
100g/3½oz red wine vinegar, preferably Cabernet Sauvignon (simmered in a pan until reduced by half)
salt and freshly ground black pepper
For the braised oxtails
dash vegetable oil
2 oxtails, bones removed, rolled
For the pickled red cabbage purée
3g low sodium salt
4 whole allspice berries
0.2g celery seeds
200g/7¼oz red cabbage, finely sliced
1 tsp raisins
30g/1¼oz shallot, finely sliced
1 tbsp cider vinegar
For the parsnip and apple 'laminate'
200g/7¼oz parsnips
150g/5¼oz apples
45g/1½oz double cream
45g/1½oz extra virgin olive oil
low sodium salt
3 tbsp olive oil
fresh herbs or micro salad leaves, to garnish
Method
1. For the oxtail braising sauce, heat the oil in a large pan and add the bones, carrot, leek, celery, shallots and 350g/11¼ oz mushrooms and fry until they become a light golden-brown colour. Drain off any excess oil.
2. Remove a third of the bones and vegetables from the pan and set aside. Add the stock and red wine to the original pan. Bring to the boil, skim off any residue from the surface of the stock with a spoon, and simmer for 15 minutes.
3. Pass the stock through a fine sieve into a clean pan and simmer for a further ten minutes or until reduced to a light consistency.
4. Add the set aside bones and vegetables and the remaining uncooked mushrooms, along with the tarragon and vinegar. Bring to the boil for two minutes. Strain the liquid again, and correct the seasoning with salt and freshly ground black pepper, to taste.
5. The sauce should not be watery but should just coat the back of a spoon. If it is not this consistency, you may need to reduce it a little further (or add a splash of water if it's too thick).
6. For the braised oxtails, heat a dash of oil in an ovenproof pan, add the oxtails and cook until the outside is caramelised and golden (but not too brown).
7. Place the oxtails in the prepared sauce and braise at 90C/194F/Gas ¼ overnight or until very tender, which can be 6-8 hours or more, depending on your oven. When cooked, you should be able to remove the meat easily with a spoon.
8. Transfer the oxtail and sauce to a dish, cover and place in the fridge to chill. Later, slice the oxtail into circular portions and place back in the sauce.
9. For the pickled red cabbage purée, in pestle and mortar finely grind the salt, allspice and celery seeds. Wrap the cabbage, along with the spices, raisins, shallot and cider vinegar in an airtight heatproof plastic bag (sous-vide bag).
10. Place the cabbage-filled sous-vide bag in a pan filled with water and cook at a simmer, just below boiling point, for three hours (or until tender).
11. Remove the cabbage from the sous-vide bag. Transfer to a blender or food processor and blend to a smooth purée. Add a little water if necessary. Place in a bowl, covered, in the fridge until required.
12. For the parsnip and apple 'laminate', peel the parsnip and apple then slice thinly on a mandoline.
13. In a pan, bring the double cream, oil and salt, to taste, to the boil and add the sliced parsnip. Season with freshly ground black pepper, to taste.
14. Line a terrine mould with a layer of aluminium foil and greaseproof paper and preheat the oven to 170C/338F/Gas 3.
15. Build the terrine in alternate layers of parsnip and apple. Seal the greaseproof paper and foil to completely cover the terrine and cook in a bain marie in the oven for about 45 minutes.
16. Remove the terrine from the oven and leave too cool. Transfer to the fridge and press with a wooden board and heavy weight on top.
17. When you are ready to serve, preheat the oven to 180C/3260F/Gas 4 and place a tray of water in the bottom of the oven. Carefully turn the terrine out onto a chopping board or clean work surface, and cut into portions.
18. Wrap the portions in greaseproof paper and place on the oven shelf to steam for a few minutes.
19. Place the oxtail in a pan with a good quantity of the cooking juices and reheat on the stove.
20. To serve, spoon the red cabbage purée into four large bowls. Place the 'laminate' and oxtail pieces on top of the purée, then finish with a few fresh herbs or some micro salad leaves. Serve the sauce on the side.
