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Oxtail and kidney pudding

  • Main
  • medium
  • 6
  • 4 hours 15 minutes

PT4H15M

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Ingredients

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Oxtail

Kidney

Suet pastry

  • 500g of self-raising flour
  • 250g of shredded suet
  • 1 tsp salt
  • 1 tbsp of baking powder
  • unsalted butter, softened, to line pudding basins
  • flour, to dust pudding basins
  • 1 egg, lightly beaten to use as egg wash
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Method

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1
To begin, make the oxtail and kidney filling. Add enough oil to coat the base of a pressure cooker and place over a medium heat, without the lid on. Gently cook the celery, leeks and carrots until softened. Remove the vegetables from the pan and set aside
  • grapeseed oil
  • 75g of celery, sliced
  • 175g of leek, (white part only), sliced
  • 175g of carrots, peeled and sliced
2
Add a little more oil, add the mushrooms and cook until caramelised. Remove the mushrooms from the pan and set aside. Add more oil if necessary and cook the onions and star anise until soft and caramelised. Return all the cooked vegetables to the pan, cook for 5 minutes, then remove and set aside
3
Add a splash of water to deglaze the base of the pan, then add this liquid to the cooked vegetables
4
To braise the oxtail, return the pressure cooker to the heat. Once smoking hot, add enough oil to coat the base of the pan and brown the oxtail in batches. Tip out any excess fat, set the oxtail pieces to one side and deglaze the pan by adding the red wine and brandy. Carefully flame off the alcohol using a blowtorch
5
Once the flames have died down, add the tomatoes, bay leaf, thyme, the cooked vegetables, browned oxtail, peppercorns and both chicken and beef stocks. Bring the pressure cooker to full pressure, reduce the heat and cook for 2 hours
6
To make the pastry, mix the flour, suet, salt and baking powder in a bowl. Sprinkle 300g ice cold water over the mixture and work into a smooth dough. Knead lightly and place in the fridge to rest for 15 minutes
  • 500g of self-raising flour
  • 1 tsp salt
  • 1 tbsp of baking powder
  • 250g of shredded suet
7
Divide the pastry into 6 x 100g portions and roll out circles that are approximately 3mm in thickness. Grease 6 x 150ml pudding basins with a little butter and a dusting of flour and line with the pastry circles
  • unsalted butter, softened, to line pudding basins
  • flour, to dust pudding basins
image
8
After 2 hours, place the pressure cooker in a sink of iced water to cool completely before removing the lid. Remove the oxtail and pick the meat from the bones. Strain and discard the vegetables and aromatics then return the liquid to the pan. Reduce to a thick glaze, removing any foam and impurities that may rise to the surface
9
Set some sauce aside to pour over the pudding or inject into the puddings using a syringe just before serving. Add the picked meat, kidney pieces and some of the sauce to a bowl and season with salt and freshly ground black pepper. Stir together before spooning into each pudding basin until they are full, approx. 140g in each
10
With the remaining pastry, roll out lids to cover the basins (approximately 6mm in thickness). Brush the edges with the egg wash and press down firmly to seal, trimming off the excess dough
  • 1 egg, lightly beaten to use as egg wash
image
11
Place a square of parchment paper on each pudding and secure with an elastic band. Place in a steamer for approximately 35 minutes, before carefully removing the puddings from the moulds. Use a syringe to inject some of the reserved sauce into each pudding, or simply serve the sauce alongside
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Oxtail and kidney pudding

 
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