Tom Aikens Cooking by Tom Aikens

Author:Tom Aikens
Language: eng
Format: epub
Publisher: Ebury Publishing

THIS IS A GREAT WINTER DISH, USING OXTAIL, WHICH PERHAPS CARRIES THE GREATEST BEEF FLAVOUR. IF YOU CAN’T GET HOLD OF SALSIFY, USE PARSNIPS INSTEAD, AND DRIED CEPS INSTEAD OF FRESH. REDUCE THE SAUCE WITH THE OXTAIL IN IT UNTIL STICKY, SO THE OXTAIL IS WELL COATED.

MEDIUM ~ SERVES 4 ~ PREP 15 MINS ~ COOK 2 HRS

4 large pieces oxtail

4 pieces beef marrowbone, 5cm long

sea salt and black pepper

plain flour

150ml vegetable oil

60g unsalted butter

30 button onions, peeled

100g smoked bacon, cut into lardons

500g fresh cep mushrooms, sliced lengthways

1 small bunch fresh thyme

1 bottle red wine

1 litre white chicken stock (see here)

10 salsify sticks

1 Preheat the oven to 170ºC/325ºF/Gas 3.

2 Season the oxtail and then lightly dust with flour. Place a large casserole on a medium heat, add the oil and then the pieces of oxtail. Turn the oxtail pieces on to all sides until they are golden brown all over. This should take no more than 10 minutes. Remove them from the pan and place on a tray.

3 Add 25g butter to the oil in the casserole, then add the peeled button onions and bacon lardons. Cook these for 4–5 minutes on a low to medium heat until nicely golden. Remove these onto the tray as well.

4 Add another 10g butter then, when the butter is almost golden, add the ceps, and turn the heat up a little so that they colour well. Season them a little then, when they are evenly coloured all over, return the onions and bacon to the pan. Stir, then add three-quarters of the thyme and 1 tablespoon of flour. Cook for a couple of minutes more, stirring, then pour in the red wine and 750ml of the chicken stock.

5 Place the oxtail back in the pan and bring up to a simmer, skimming off any scum. Cover, place into the preheated oven and braise for 2 hours.

6 Wash and peel the salsify, and then wash again. Cut it into 4–5cm batons. Place a sauté pan on a medium heat and add the rest of the butter. When this has melted, add the salsify, the remaining thyme and a little seasoning. Move this around the pan and after 10 minutes the batons should be golden brown. Add the rest of the chicken stock and carry on cooking on a medium heat for about 10 minutes. The stock will reduce slowly and glaze the salsify at the same time.

7 Place the marrowbones, sprinkled with a little sea salt, into the oven alongside the oxtail for the last 20 minutes of cooking.

8 Put a piece of oxtail at the front of each plate, with the sauce and bacon over it, and the glazed salsify on top. Put the bone marrow behind and eat out of the bone with a teaspoon.

Download

Copyright Disclaimer:
This site does not store any files on its server. We only index and link to content provided by other sites. Please contact the content providers to delete copyright contents if any and email us, we'll remove relevant links or contents immediately.