Oxtail with coliflower Puree and braising Liquid
It is probably one of my favourites plates. Even people that do not like it would eat it……………….
Ingredients:
4 kg of beef oxtail
150 grams of flour
150 grams of carrots
150 grams of leeks
300 grams of onion
200 gams of grated tomatoes.
3 liters of reduced veal stock
1,5 liters of red wine.
1 liter of strawberries juice.
10 grams of pepper corns.
5 grams of juniber corns.
1 garlic head.
2 thyme springs
500 ml of extra virgin olive oil
Elaboration:
1- Season the oxtail cuts with salt and ppeper and cover them with flour making sure that they do not have an excess of flour.
2- Mark them in a rondoux with the extra virgin olive oil until get golden by the two sides and reserve them.
3-Strain the olive oil and cook the ” bresa “; first the onion until get transparent and the leeks and the carrots after that.
4- Preheat the oven 180ºC.ç
5- In an oven tray place the oxtail and the bresa and soak with the veal stock; the red wine and the strawberries juice.
6- Add the spices and herbs and cover the tray with foil paper.
7- Cook it for 3 hours turning the sides each 45 minutes.
8- Pull out the foil paper and cook i for another 30 minutes.
9- Place out all the oxtail cuts; strain all the braising and reserve it. Save a little bit of the non reduced braising to wet it for heating it up.
10- Before serving reduce the braisng liquid until gets desire texture and paint it when plating.
YUMMIIEEEEE!!!! It is surely great as usual! Looks incredible!