Oxtail Lasagne Recipe - Great British Chefs

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

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

PT1H

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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Great Italian Chefs

Ingredients

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Metric

Imperial

Oxtail

1 oxtail, cut into sections
flour
2 large carrots
1/2 celery stick
1/2 onion
1 leek
1/2 bulb of garlic
4 sprigs of fresh thyme
1 tbsp of tomato purée
200ml of red wine
1000ml of beef stock
1 handful of chives, chopped
olive oil
salt
pepper

Celeriac purée

1 celeriac
100ml of double cream

Spinach

200g of baby spinach, picked and washed
1 knob of butter

Horseradish cream

30g of fresh horseradish, grated
100ml of double cream
sugar
salt

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Hand whisk
Fine chinoise

Method

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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

1 oxtail
flour
olive oil

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

2 large carrots
1/2 celery stick
1/2 onion
1 leek
1/2 bulb of garlic
olive oil
4 sprigs of fresh thyme
1 tbsp of tomato purée

Pick the meat from the bones and moisten in the reduced sauce. Season to taste

salt
pepper

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

1/2 celeriac
salt

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

1/2 celeriac
100ml of double cream

In a pan over a medium heat, sauté the spinach in the butter until tender, season and keep warm

200g of baby spinach
1 knob of butter

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

30g of fresh horseradish
sugar
salt
100ml of double cream

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

1 handful of chives

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Matthew Tomkinson

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).