Oxtail and kidney pudding
by Pete Gray
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Ingredients
Fresh Meat
2.5kg oxtail, jointed
1 veal kidney, cleaned and diced into 1cm pieces
250g of shredded suet
Oils & Vinegars
grapeseed oil
Fruit & Vegetables
75g of celery, sliced
175g of leek, (white part only), sliced
175g of carrots, peeled and sliced
200g of button mushrooms, sliced
300g of onion, peeled and finely chopped
250g of tomatoes, halved
Spices & Dried Herbs
1 star anise
freshly ground black pepper
Beverages
250g of red wine
100g of brandy
Salad & Fresh Herbs
1 bay leaf
2 sprigs of thyme
Store Cupboard
10 black peppercorns
750g of chicken stock
750g of beef stock
salt
500g of self-raising flour
flour, to dust pudding basins
Bakery
1 tbsp of baking powder
Dairy
unsalted butter, softened, to line pudding basins
1 egg, lightly beaten to use as egg wash