Ingredients
For the oxtail
300g/10oz oxtail, in one piece
500ml/18fl oz red wine
1 large onion, chopped
1 large carrot, chopped
1 bay leaf
50g/2oz plain flour
salt and freshly ground black pepper
2-3 tbsp vegetable oil
2 litres/3½ pints chicken stock
For the bone marrow
4 pieces bone marrow, each 5cm/2in thick (available from traditional butchers)
25g/1oz coarse dry breadcrumbs
25g/1oz dried onion powder
50g/2oz plain flour
2 eggs, beaten
oil, for deep-frying
For the beef
1 rib-eye joint of Welsh Black beef off the bone, about 800g/1lb 12oz
olive oil, for frying
For the onion purée
300g/10oz white onions, very thinly sliced
large knob of butter
For the vegetables
300g/10oz fresh ceps, cut in half
drizzle olive oil
small knob of butter
100g/4oz green beans
1 small shallot, finely diced
salt and freshly ground black pepper
Method
1. For the oxtail, put the oxtail in a glass bowl, cover with the red wine and add the onion, carrot and bay leaf. Cover with cling film and leave to marinate in the fridge for 24 hours.
2. Preheat the oven to 160C/320F/Gas 3.
3. Strain the red wine marinade from the oxtail and pour into a pan. Reserve the oxtail and vegetables. Bring the marinade to the boil and skim off any scum that rises to the surface. Remove from the heat and set aside.
4. Mix the flour on a plate with a little salt and freshly ground black pepper to season. Heat the vegetable oil in a flameproof casserole on a medium heat. Dredge the oxtail in the seasoned flour, then add to the hot oil and fry until golden-brown. Remove from the casserole and set aside. Add the marinated vegetables to the casserole and fry until golden-brown. Add the reserved red wine marinade to the pan, deglaze and cook until the liquid has reduced by half.
5. Return the oxtail to the casserole and pour in the chicken stock. Bring to the boil. Skim, then cover and transfer to the oven to cook for 2½ hours. Remove and leave to cool. (The oxtail can be cooked a day ahead and refrigerated overnight.)
6. When the oxtail has cooled, remove it from the liquid and pick the meat from the bones, keeping the meat in large pieces. Strain the liquid into a heavy-bottomed pan and reduce by half over a medium heat. Set the meat and liquid aside (this is the sauce).
7. For the bone marrow, take the marrow out of the bones, either by pushing it through with a teaspoon or by breaking the bones. Rinse the marrow under cold water, then leave to soak for 30 minutes to remove all the blood. Drain and pat dry. Mix the breadcrumbs with the dried onion powder. Season the marrow with salt and freshly ground black pepper and roll in the flour, then dip into the beaten eggs and finish by rolling in the breadcrumbs. Keep chilled until ready to cook.
8. For the beef, turn the oven up to 190C/375F/Gas 5. Season the rib of beef with salt and freshly ground black pepper. Heat a heavy roasting tin with a little olive oil and sear the beef until golden-brown on all sides. Transfer to the oven and roast for 25 minutes for medium rare, or 35 minutes for medium. Remove from the oven and leave to rest for 25 minutes.
9. While the beef is roasting and resting, make the onion pureé. Cook the white onions in a heavy-bottomed pan over a low heat with a large knob of butter until translucent (this takes about 20 minutes). Season with salt and freshly ground black pepper, then allow to cool and blend in a food processor until smooth. Set aside.
10. For the bone marrow, heat the vegetable oil in a deep heavy-bottomed saucepan, until a breadcrumb sizzles and browns when dropped in it. (CAUTION: hot oil can be dangerous - do not leave unattended.) Deep fry the marrow for 45-60 seconds or until golden brown and crisp. Carefully remove with a slotted spoon and drain on kitchen paper. Keep warm.
11. For the vegetables, season the ceps with salt and freshly ground black pepper. Heat a splash of olive oil and a small knob of butter in a warm frying pan, add the ceps and fry briefly until golden. Keep warm.
12. Cook the green beans in boiling salted water for 2-3 minutes. Remove from the pan with a slotted spoon and place in iced water to stop the cooking process, then drain. Fry the shallot with a small knob of butter in a frying pan until softened. Add the green beans, season with salt and freshly ground black pepper, and toss to warm through.
13. To serve, reheat the sauce, and the oxtail in a little of the sauce. Place the green beans to one side of each of four warmed plates. Carve the beef into slices of 1cm/½in thickness and lay on top of the beans. Spoon the onion pureé on one side of the beef, then arrange the bone marrow, oxtail and ceps on the other side. Drizzle over the sauce.
