Oxtail with boudin blanc and creamed cabbage

Not yet rated

Rich and hearty, oxtail is here transformed by slow cooking it for 6-8 hours. Stephen Crane serves this melt-in-the-mouth oxtail with a chicken and foie gras boudin blanc (or white sausage), mashed potato and creamed cabbage.

First published in 2015




Braised oxtail

Boudin blanc

To plate


  • Food processor or blender
  • Piping bags


Add a splash of oil to a heavy bottomed pan set over a medium heat. Add the onions and carrot and soften for 5 minutes. Add the tomato puree and flour and cook out for a further 5 minutes. Add the oxtail and cover with the beef stock. Bring to the boil then turn down low, cover and braise for 6–8 hours
For the boudin blanc, tear up the bread and soak in the milk. Blend the chicken, foie gras, soaked bread and egg to a smooth paste, then pass through a fine sieve
Fold in the cream and season with a pinch of salt and sugar. Transfer to a piping bag
  • 190ml of cream
  • salt
  • sugar to taste
Lay out 2 lengths of cling film on top of each other. Pipe the chicken mousse down the length of clingfilm, then roll tightly into a 1.5 inch sausage. Poach in a pan of simmering water for 20 minutes, then cool in a bowl of iced water
Strain the oxtail from the sauce. Strain the sauce again through a fine sieve then return to the heat to reduce into a thick glossy sauce
Once the oxtail has cooled down, but still warm, pick down the oxtail, removing any bones and sinew
Lay out 2 lengths of clingfilm on top of each other and place the oxtail meat into a neat rectangle in the centre of the clingfilm– making sure the meat is pressed tightly down. Peel the clingfilm from the boudin blanc and lay it at the bottom of the rectangle, then roll tightly into a sausage and place in the fridge to set
Peel the potatoes, roughly chop and boil in salted water until soft (about 20 minutes). Mash the potatoes whilst still hot, adding 50ml of cream, a knob of butter and plenty of salt to taste
Quarter and core the cabbage then roughly chop. Blanch in salted boiling water for 30 seconds then wilt down in a pan with 100ml of the cream, some cracked black pepper and a pinch of salt
Preheat the oven to 180°C. Slice the oxtail sausage into 4 (not forgetting to remove the clingfilm!) and reheat in a shallow tray with the reduced sauce poured over the top to stop it from drying out
Serve the oxtail with the creamed cabbage, mashed potato and reduced sauce (plus some shavings of truffle on the side if you have some to hand!)
First published in 2015

As head chef of the idyllic Ockenden Manor in the countryside of Sussex, chef Stephen Crane cooks refined, French-influenced food, and given his pedigree, that’s no great surprise.

Get in touch

Please sign in or register to send a comment to Great British Chefs.

You may also like

Load more