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Oxtail with boudin blanc and creamed cabbage

  • Main
  • easy
  • 4
  • 60 minutes, plus 6-8 hours to braise the oxtail

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Ingredients

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Braised oxtail

Boudin blanc

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Method

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1
Add a splash of oil to a heavy bottomed pan set over a medium heat. Add the onions and carrot and soften for 5 minutes. Add the tomato puree and flour and cook out for a further 5 minutes. Add the oxtail and cover with the beef stock. Bring to the boil then turn down low, cover and braise for 6–8 hours
2
For the boudin blanc, tear up the bread and soak in the milk. Blend the chicken, foie gras, soaked bread and egg to a smooth paste, then pass through a fine sieve
3
Fold in the cream and season with a pinch of salt and sugar. Transfer to a piping bag
  • 190ml of cream
  • salt
  • sugar to taste
4
Lay out 2 lengths of cling film on top of each other. Pipe the chicken mousse down the length of clingfilm, then roll tightly into a 1.5 inch sausage. Poach in a pan of simmering water for 20 minutes, then cool in a bowl of iced water
5
Strain the oxtail from the sauce. Strain the sauce again through a fine sieve then return to the heat to reduce into a thick glossy sauce
6
Once the oxtail has cooled down, but still warm, pick down the oxtail, removing any bones and sinew
7
Lay out 2 lengths of clingfilm on top of each other and place the oxtail meat into a neat rectangle in the centre of the clingfilm– making sure the meat is pressed tightly down. Peal the clingfilm from the boudin blanc and lay it at the bottom of the rectangle, then roll tightly into a sausage and place in the fridge to set
8
Peal the potatoes, roughly chop and boil in salted water until soft (about 20 minutes.) Mash the potatoes whilst still hot, adding 50ml of cream, a knob of butter and plenty of salt to taste
9
Quarter and core the cabbage then roughly chop. Blanch in salted boiling water for 30 seconds then wilt down in a pan with 100ml of the cream, some cracked black pepper and a pinch of salt
10
Pre heat the braising liquor. Serve with creamed cabbage and mashed potato
11
Preheat the oven to 180°C. Slice the oxtail sausage into 4 (not forgetting to remove the clingfilm!) and reheat in a shallow tray with the reduced sauce poured over the top to stop it from drying out
12
Serve hot with shavings of truffle
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Oxtail with boudin blanc and creamed cabbage

 
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