Oxtail and celeriac 'lasagne' with baby spinach and horseradish cream
- Main
- Medium
- 4
- 60 minutes
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.
Ingredients
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
Equipment
- Hand whisk
- Fine chinoise
Method
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
- 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
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
- 1/2 celeriac
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
- 1/2 celeriac
- 100ml of double cream
8
In a pan over a medium heat, sauté the spinach in the butter until tender, then season and keep warm
- 200g of baby spinach
- 1 knob of butter
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
- 30g of fresh horseradish
- sugar
- salt
- 100ml of double cream
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
- 1 handful of chives
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Oxtail and celeriac 'lasagne' with baby spinach and horseradish cream
