Oxtail and celeriac 'lasagne' with baby spinach and horseradish cream

  • Main
  • medium
  • 4
  • 60 minutes, plus 2-5 hours braising time



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Celeriac purée


Horseradish cream

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
  • 200ml of red wine
  • 1000ml of beef stock
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
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
Pick the meat from the bones and moisten in the reduced sauce. Season to taste
Thinly slice half of the celeriac into 12 thin sheets, cut into large circles and blanch in boiling, salted water for 2 minutes. Refresh in ice water
Dice the remaining celeriac and boil in salted water until tender, place in a food processor with the cream and blend into a smooth purée
In a pan over a medium heat, sauté the spinach in the butter until tender, season and keep warm
In a large bowl, mix the cream with the grated horseradish and add a pinch of salt and sugar. Use a hand whisk to whip until thick
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
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