Recipe
by Stephen Crane
OXTAIL CROQUETTE WITH HORSERADISH CRÈME FRAICHE
INGREDIENTS
METHOD
BRAISING LIQUOR:
Add to the carrots and cook until soft. Add 1 tablespoon of flour and 1 tablespoon of tomato paste and cook for 2 minutes. Coat the vegetables. Add one bottle of red wine and reduce on a low heat without burning until thickened. Add 2 litres demiglace and cook for twenty minutes after the first skim. Continue to simmer and skim. Pass through a fine chinoix and set aside. Take 4 whole oxtail, cut to 1 inch and dust with flour and seal on all sides in a hot pan. Place in a deep baking tray. Add two star anise, five black peppercorns and a bay leaf. Pour over the hot braising liquor and season generously with salt, reserve some for later. Cover tightly with tin foil and place in an oven at 200 degrees C. for around 4-5 hours until
● 2 carrots, finely sliced ● 1 clove garlic, bashed ● 5 sprigs thyme SWEAT IN OIL UNTIL CARAMELISED ● ½ onion, finely sliced ● 1 leek white, finely sliced ● 2 sticks celery, finely sliced
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completely soft. Remove the tin foil and keep basting the meat until glazed. Remove the meat from the liquor and reduce to a sauce consistency before passing through a chinoix again. Whilst the meat is still warm but hot enough to pick, separate it from the bones. Flake the meat and mix with some of the reduced liquor and season with salt. Roll the meat into tubes in cling film and set in the fridge overnight. Once set, slice into 1cm chunks. Remove any cling film. Pane the chunks in panko breadcrumbs and deep fry at 180 degrees celcius. Mix some creamed horseradish sauce with some crème fraiche and salt before serving a blob on top of the croquette.
