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Oxtail with boudin blanc and creamed cabbage

Oxtail with boudin blanc and creamed cabbage

PT9H

1
Braise the oxtail for 6-8 hours in a beef stock, carrots, onions, tomato purée and flour
  • 1000g of oxtail
  • 2l beef stock
  • 4 carrots
  • 2 onions, peeled
  • 1 tbsp of tomato purée
  • 100g of flour
  • salt
2
For the boudin blanc, chop the chicken, foie gras, white bread soaked in milk, and the egg in a food processor until you get a smooth texture
  • 2 chicken breasts, diced
  • 10g of foie gras
  • 1/2 slice of white bread
  • 2 tsp milk
  • 1 egg
3
If you want, you can press it through a sieve. Fold in the cream and season to taste with the salt and sugar
  • 190ml of cream
  • salt
  • sugar to taste
4
To cook the boudin blanc, roll it in cling film into a sausage shape and cook for 20 minutes at 90⁰C. Leave to cool down in the pan
5
When the oxtail has been braised and cooled down, but still warm, pick the oxtail and flat it down onto a chopping board lined with cling film
6
Put it as a rectangle shape and put the boudin blanc in the middle and roll the oxtail around. Sit in the fridge and when cold, slice it 1 inch thick
7
For the creamed cabbage, blanch cabbage leaves, and cool with cream
  • 1 cabbage
  • 150ml of cream
8
For the mashed potato, boil a large pan of water and cook the potatoes until soft. Drain, mash and season
  • 3 potatoes, peeled
  • salt
9
Pre heat the braising liquor. Serve with creamed cabbage and mashed potato

Ingredients

Metric

Imperial

  • Braised oxtail

  • Boudin blanc

  • To plate

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