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

servings 4
60 minutes

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

Method

1
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
2
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
3
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
  • 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
5
Pick the meat from the bones and moisten in the reduced sauce. Season to taste
  • salt
  • pepper
6
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
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
  • 1/2 celeriac
  • 100ml of double cream
8
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
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
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