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

by
Matthew Tomkinson
Oxtail and celeriac 'lasagne' with baby spinach and horseradish cream

PT1H

First published in 2015
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Ingredients

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Oxtail

Celeriac purée

Spinach

Horseradish cream

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Equipment

  • Hand whisk
  • Fine chinoise

Method

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1
Lightly flour and season the oxtail pieces. Place a pan over a high heat and add a dash of olive oil. Once the pan is scorching hot, add the floured oxtail. Cook until evenly browned all over, then remove from the pan and place on absorbent kitchen towel
2
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 another tablespoon of flour
3
Cook for 5 minutes, then add the wine and allow to reduce by half. Add the beef stock and the browned 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
4
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
5
Pick the meat from the bones and moisten in the reduced sauce. Season to taste and keep warm, or reheat before serving
6
Peel and thinly slice half of the celeriac into 12 thin sheets. Trim the sheets into large circles and blanch in boiling, salted water for 2 minutes. Refresh in iced water, then drain on kitchen paper
7
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. Season to taste and keep warm or set aside to reheat before serving
8
In a pan over a medium heat, sauté the spinach in the butter until tender, then season and keep warm
9
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
10
When ready to assemble the dish, gently reheat the celeriac sheets in a little simmering water and ensure all the other elements are reheated (apart from the horseradish cream)
11
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
First published in 2015
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Matthew Tomkinson }
Matthew Tomkinson

Matthew Tomkinson’s elegant and highly accomplished food earned him a Roux Scholarship in 2005, as well as Michelin stars at The Goose and The Montagu Arms. He now cooks classically influenced comforting dishes at Betony at The Kings Head in Wiltshire.

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