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This may not be a lasagne in the traditional Italian sense - as it uses strips of celeriac instead of pasta - but Matt Tomkinson's recipe retains the comforting, warming quality of the popular dish. The baby spinach adds a different texture to the dish.
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Lightly flour the oxtail pieces. Place a pan over a high heat and add olive oil. Once the pan is scorching hot, add the floured oxtail. Cook until evenly browned all over. Remove from the pan and place on absorbent kitchen towel
Cook for 5 minutes, add the wine and allow to reduce by half. Add the beef stock and the oxtail pieces. Bring to a gentle simmer, cover and cook until very tender. This should take 3-4 hours
Once braised, remove the meat from the liquid and allow to cool. Pass the liquid through a fine sieve and then return to a pan over a high heat. Reduce until you have a gravy like consistency
4
Reduce the heat slightly to medium and add a dash of fresh olive oil. Add the vegetables and the thyme to the pan. Cook gently until soft and then stir through the tomato purée and the remaining flour
In a small bowl layer up the spinach, celeriac discs, celeriac purée and braised oxtail as if making a lasagne. Top with a spoon of the horseradish cream and a few chopped chives. Serve immediately
Matthew Tomkinson was always destined for great things. Starting his career in 1998 at a vegetarian restaurant in Cheshire, Tomkinson went on to win the prestigious Roux Scholarship in 2005 (at 29).
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Oxtail and celeriac 'lasagne' with baby spinach and horseradish cream
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Oxtail and celeriac 'lasagne' with baby spinach and horseradish cream
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