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Oxtail Compote with Potato Rosettes and Celery Puree on Elderberry Jus

5 from 6 votes
Total Time 4 hours 30 minutes
Course Dinner
Cuisine European
Servings 5 people
Calories 181 kcal

Instructions
 

Oxtail

  • Cut the oxtail into slices, season with salt and pepper and fry in a pan with a little oil, then remove the seared oxtail and set aside.
  • Cut the soup vegetables into small pieces and sauté them in the same pan, then fold in the tomato paste and sear a little. Deglaze with the Madeira and the red wine.
  • Then put the cooked soup vegetables in a saucepan, place the oxtail on top and fill up with the beef stock. Add the garlic with the herbs and spices to the saucepan and simmer over a reduced heat for 2 1/2 hours until the meat loosens from the bones. Then remove the fat parts and cut the meat into small cubes.
  • Pass the sauce through a sieve, bring to the boil again, degrease and season with salt and pepper.
  • Finely dice the compote vegetables and cook them in a little salted water until they are firm to the bite. Pour a third of the sauce over the meat cubes and mix in the cooked vegetable cubes.

celery puree

  • For the celery puree, peel and dice the celery. Bring the milk and cream with the small celery cubes to the boil and simmer until the celery is cooked through and the liquid is almost completely reduced.
  • Finely puree the celery with a hand blender, pass through a hair sieve. Fold in butter and season with salt, pepper and nutmeg.

Ox marrow

  • Soak the ox marrow well for a day, drain and pat dry. Cut the pulp into 1 cm thick pieces, season with salt and pepper.
  • Roll the pieces first in flour, then in the egg yolk and finely grated white bread and fry until golden brown in hot fat.

Carrots

  • Cut the green of the carrots down to 1 cm and shape the carrots with a knife. Caramelize the sugar in a small saucepan while stirring, then deglaze with the stock. Add the carrots and butter, sauté, season with salt and pepper.

Potato rosettes

  • Cut the potatoes into 2 mm thick slices. Use a cutter (4 cm diameter) to cut out round slices and blanch them in boiling water until they are firm to the bite.
  • Fry the cooled potato rosettes in a pan with a little butter on each side for 5 minutes until crispy and season with salt and pepper.

Elderberry jus

  • For the elderberry jus, caramelize the sugar with the butter while stirring. Peel, dice and add the shallots - lightly salt and pepper, sauté for 5 minutes while stirring.
  • Deglaze with port, red wine and vinegar. Add the garlic, bay leaves and thyme. Reduce the liquid almost completely and then pour about 40 ml of the meat sauce on it. Cover and cook in a preheated oven at 200 degrees for 25 minutes, stirring frequently.
  • Mix the rest of the sauce (2/3) with the elder pulp and reduce to 50 percent. Mix arrowroot flour (alternatively corn starch) with 2 tablespoons of cold water and lightly set the jus. Add the elderberries and season with salt and pepper and balsamic vinegar.

Mountain ashberries

  • Briefly blanch the mountain ashberries (alternatively fresh cranberries) in boiling water, then drain. Put the sugar, lemon juice and salt in a hot pan and sauté the berries briefly.

Pears

  • Peel the pears (small, firm pears), remove the core and cut into wedges. Heat the oil in a pan, fry the pears in it and season with salt and pepper.

Chestnuts

  • Glaze the sliced ​​chestnuts in butter and sugar.
  • To serve, heat the oxtail compote. Place a cutter ring (8 cm diameter) on the right part of a plate, pour the oxtail compote up to 1 cm below the rim. Spread the celery puree on top and smooth it down to the edge.
  • Garnish with a potato rosette and a shallot, then pull off the cutter. Arrange the remaining shallots, carrots and the baked pulp with the chestnuts on the plate, pour the remaining sauce over them, and arrange the berries on the plate in a random manner.

Nutrition

Serving: 100gCalories: 181kcalCarbohydrates: 6.8gProtein: 4.9gFat: 14.2g
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Written by John Myers

Professional Chef with 25 years of industry experience at the highest levels. Restaurant owner. Beverage Director with experience creating world-class nationally recognized cocktail programs. Food writer with a distinctive Chef-driven voice and point of view.

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