Stuffed oxtail

Ingredients for 6 servings:

• 2 pieces of oxtail, the thick parts (1-2 kilos)
• 60 ml white wine
• ½ bunch parsley, flat, coarsely chopped
• 2 sprigs of thyme
• Nutmeg, freshly grated
• 1 garlic clove(s), finely sliced
• Salt
• 2 tbsp olive oil
• 600 g potatoes, floury
• 100 g mushrooms
• 50 g finely diced bacon
• 1 onion(s), streaky, finely diced
• 10 g butter
• 2 egg yolks
• 20 g cornstarch
• 1 tbsp parsley, flat, coarsely chopped
• 1 tsp lovage, chopped
• Salt and pepper, from the mill
• Nutmeg, freshly grated
• 20 g butter
• 50 g carrot(s), diced
• 50 g celery, diced
• 80 g onion(s), finely diced
• ⅛ liter white wine
• ½ liter veal stock
• 1 sprig(s) of thyme
• 1 garlic clove(s), crushed

Instructions

Working time approx. 1 hour; Total time approx. 1 hour

You’ll also need a soaked pork gauze. Debone the oxtails, flatten them well, and place them in a dish. Add the white wine, parsley, thyme, nutmeg, and garlic, and marinate in the refrigerator for 12 hours. For the filling, bake the potatoes in their skins for 1 hour at 190°C in the oven. Remove the potatoes, peel them, and pass them through a sieve. Clean and dice the mushrooms, fry them with the bacon, onions, and butter, and mix them into the potato mixture. Add the egg yolk, starch, and herbs, and season with salt, pepper, and nutmeg. Remove the oxtails from the marinade and discard the garlic and herbs. Pat the meat dry and stuff it. To do this, place the deboned pieces side by side, upside down. Once the filling is spread out, roll them up, cut them into medallions, and wrap them in the pork gauze, season with salt, and fry in oil. If you don’t have pork gauze, tie the meat like a rolled roast and sear it whole. Remove from the pan when it’s nicely browned. Drain the oil for the sauce. Melt the butter in a pan and sear the vegetables. Deglaze with the wine and add the beef jus. Add the thyme and garlic. Add the medallions or rolled oxtail and braise in the oven at 190°C for 1 1/2 to 2 hours, basting with the stock every now and then. Remove the meat when it’s cooked. Strain the sauce through a fine sieve and season to taste. Garnish with baby carrots and morels, if desired.