Braised oxtail with root vegetables and gremolata

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Oxtail

2½ kg oxtail, large pieces, cut into sections by the butcher
3 tbsp rapeseed oil
4 tbsp tomato purée
1 tbsp unrefined sugar
2 onions, cut into strips
600 g root vegetables, mixed (carrots, celery, parsnips, parsley roots, chervil root) and diced
7½ dl red wine
3 dl veal stock
2 bay leaves
1 bunch of thyme
1 tbsp olive oil
Salt
Black pepper

Gremolata

4 tbsp olive oil
1 bunch of parsley, chopped
1 bunch of chervil, chopped
1 spring onion, with the green tops, finely chopped
1 lemon, zest
Sear the oxtail in hot oil in batches and take out. Add the tomato purée and sugar and sweat briefly. Add and sweat the onions and 200 g of root vegetables, quench with red wine and reduce briefly. Add the veal stock and herbs, then remove from the heat and put to one side. Put the meat and sauce into a bag and vacuum seal it. Place the bag in the perforated cooking tray. Steam (step 1).
Place the root vegetables in the perforated cooking tray and put it into the cooking space along with the oxtail. Steam (step 3).
At the end of the cooking time, cut the bag open. Sieve the sauce, reduce by half and season to taste.
For the gremolata, mix all the ingredients together and serve with the oxtail.
Steaming 83°C for 9 Hrs 50 Mins
Put the food in
Steaming 83°C for 1 Hrs 40 Mins

Tips

  • Serve the oxtail with polenta.
  • Cook extra meat for use as a ravioli filling.

Perforated cooking tray

Quantity Ingredient
Black pepper
Salt
2 bay leaves
3 dl veal stock
5 tbsp olive oil
1 bunch of chervil
2½ kg oxtail
1 bunch of parsley
1 lemon
7½ dl red wine
1 spring onion
600 g root vegetables
4 tbsp tomato purée
2 onions
1 tbsp unrefined sugar
1 bunch of thyme
3 tbsp rapeseed oil

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