Ingredients
For the oxtail terrine
Kg. 4 oxtail
g. 100 “00” flour
g. 250 diced white onion
g. 250 diced red onion
g. 300 diced carrot
g. 300 diced celeriac
g. 300 diced green celery
no. 6 cloves of garlic
g. 120 tomato paste
no. 1 aromatic bunch (rosemary, bay leaf, thyme)
L. 2 good red wine
no. 10 ripe tomatoes
L.6 veal broth
g. 3 agar
no. 4 tablespoons of chopped parsley
no. 6 tablespoons of traditional balsamic vinegar
lemon peel to taste
extra virgin olive oil to taste
salt up to taste
pepper to taste
Method
Cut the oxtail into slices, season it with salt and pepper, coat it in the flour and then brown it with a little oil, add all the aromatic parts and leave to infuse, add the aromatic bunch, the tomato concentrate and pour over the red wine, taking care to pour and let the wine evaporate in 3/4 times so as not to boil and soak the meat with the tannins. Add the chopped tomatoes and the veal stock and leave to stew for 3/4 hours, remove the meat then reduce the sauce by half. Remove the bones and fat from the tails while they are still hot, then add the agar and season them with the parsley and lemon peel, salt and pepper, then transfer everything into a terrine mould, press and leave to rest for 24 hours. in the fridge.
For the beer oxtail sauce
Kg. 5 oxtail
oil to taste
salt up to taste
g. 250 red wine
kg. 1,250 light chicken broth
g. 250 stout
no. 1 carrot
no. 1 onion
no. 1 leek
g. 20 shallots
no. 2 bunches of thyme
no. ¼ grated lemon peel
salted butter to taste
Method
heat the oven to 225 degrees, lightly grease the pieces of oxtail with oil and then salt them, place them in a baking tray and bake, turning the pieces so as to brown them evenly. Clean and cut the vegetables into cubes, lower the temperature to 80 degrees, then combine the meat, wine, beer, broth and vegetables in a deep pan, cover with a lid and seal with plastic wrap and cook for 8 hours at 80 degrees, then remove the meat, filter everything and reduce by half, bringing it to the boil or to the consistency of a sauce. Chop the shallot, 3 sprigs of vat and the grated lemon peel and sauté them lightly in a pan with the salted butter, then add it to the hot sauce together with the thyme sprig, season and filter
For the oxtail sauce with beer flavored with verbena
g. 100 oxtail gravy
g. 10 hazelnut butter
g. 5 verbena leaves
process
heat the oxtail sauce, add the hazelnut butter and put the verbena leaves in infusion for 20 minutes covered with plastic wrap, then filter
For the apple jelly
g. 500 apple juice
g. 500 apple pulp
g. 10 gellan gum
Method
mix the gellan gum with the apple juice with a whisk, then bring to the boil and cook for 1 minute, add the apple pulp, mix well and pour into a 2 mm thick pan. and let it cool
For the Jerusalem artichoke
g. 500 large Jerusalem artichokes
salt up to taste
Method
peel and cup the Jerusalem artichokes with a diameter of 2,5/3 cm and a thickness of 1 cm. Then blanch them in salted water for 2/3 minutes, drain and season lightly with salt
Finishing
arrange the apple jelly on the bottom of the plate then place the tepid oxtail terrine in the centre, garnish with the Jerusalem artichoke and the lightly seasoned apple slices and a few verbena leaves, sprinkle with the sauce
