Ingredients (15 servings)
- OXTAIL LOAF
- 3kg oxtail
- 150gr red onion
- 50gr garlic
- 100gr leek
- 20gr ginger
- 10gr orange juice / peel
- 1,5l red wine
- 100ml soy sauce
- 1,5l water
PURÉE
- 1600gr celery root
- 30gr garlic
- 70gr butter
- 400ml cream
- Salt to taste
- Pepper to taste
PICKLED CHERVIL
- 50gr chervil
- 100ml water
- 50ml vinegar
- 25gr sugar
- 1gr coriander seed
- 2gr cardamom
- 1,5gr black pepper
Directions
Marinate the oxtail with the vegetables in red wine and soy sauce for 1 day.
Coat the oxtail with flour and bake in the oven at 210ºC for 20 minutes. Reserve the marinade.
Place the marinade and oxtail in a saucepan and let stew for 5/6 hours (until tender).
Shred, taking care not to let the vegetables and bones mix with the meat. Strain the sauce and reduce until desired consistency.
Make the loaves and refrigerate for 24 hours.
Coat the oxtail with flour and bake in the oven at 210ºC for 20 minutes. Reserve the marinade.
Place the marinade and oxtail in a saucepan and let stew for 5/6 hours (until tender).
Shred, taking care not to let the vegetables and bones mix with the meat. Strain the sauce and reduce until desired consistency.
Make the loaves and refrigerate for 24 hours.
FOR THE PURÉE
Peel the celery root, chop into pieces and place in a baking pan. Add garlic, cream and butter and cook in the oven for 1 hour at 180ºC.
Blend in a Bimby until smooth, adding cream and butter whenever necessary. Season with salt and pepper to taste.
FOR THE PICKLED CHERVIL
Cut the chervil into 4 milimetre slices.
In a saucepan, combine the water, vinegar, sugar and spices.
Bring to a boil. Let cool and add the sliced chervil.
Refrigerate for 15 days.
Enjoy.
