Braised Oxtails with Black Pudding Mash & Savoy Cabbage
Ingredients (10 portions)
| Amount | Measure | Name |
|---|---|---|
| 2.5 | kg | Oxtails catering cuts |
| 30 | g | KNORR PROFESSIONAL Pureed Herbs Garlic |
| 30 | g | Plain flour |
| 60 | ml | Sunflower oil |
| 500 | g | Button mushrooms whole |
| 750 | ml | KNORR Paste Bouillon Beef 1kg |
| 500 | g | Button onions or small, whole |
| 50 | g | Ginger fresh grated |
| 500 | ml | Wine, red |
| 30 | g | Tomato puree |
| 1 | pc | Bouqet garni |
| 3 | g | Chives whole |
Preparation
Advance Preparation
Brush the oxtail joints with garlic paste, dust with flour. Fry the mushrooms in a little olive oil to a ligt brown, place in a dish, chill, cover, label and refrigerate until required for use. Warm the serving dishes.
Method
1. Heat the olive oil to a medium heat in a large saucepan and fry the oxtail in batches until browned all over, remove from the pan and brown the onions and ginger. Return the oxtails and mix in remaining flour.
2. Make up the beef stock by whisking 25g into 1 ltr of boiling water.
3. Add the wine, stock and tomato puree to the oxtails, stir well, bring to the boil, reduce the heat, add the bouqet garni and simmer gently for 2½ hours until tender and thoroughly cooked.
4. When cooked remove oxtails to a clean pan, strain over the sauce, return to the boil and simmer, adding the mushrooms, for a further 10 minutes.
5.Serve the oxtails, centre of warm plates on a bed of black pudding mash and savoy cabbage. Garnish with chives.
Service hint
Serve with seasonal steamed greens.
Handy hint
This recipe can be used with lamb shanks. The sauce flavour can be strengthened by adding and whisking in small amounts of beef stock reduction.
Healthy Hint
Added salt is not recommended but if used keep to a minimum . If using oil use unsaturated (olive or sunflower) and reduce the quantity used where possible. This helps to provide a nutritional balanced dish.
