Oxtail with boudin blanc and creamed cabbage
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.
Ingredients
Braised oxtail
- 1000g of oxtail
- 4 carrots , roughly chopped
- 2 onions , peeled and roughly chopped
- 1 tbsp of tomato purée
- 100g of flour
- 2l beef stock
- salt
- olive oil
Boudin blanc
- 2 chicken breasts , diced
- 10g of foie gras
- 1/2 slice of white bread, no crust
- 2 tsp milk
- 1 egg
- 190ml of cream
- salt
- sugar to taste
To plate
- 1 savoy cabbage
- 150ml of double cream
- 3 potatoes , peeled
- 1 knob of butter
- salt
- black pepper
Equipment
- Food processor or blender
- Piping bags
Method
1
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
- 1000g of oxtail
- 2l beef stock
- 4 carrots
- 2 onions , peeled
- 1 tbsp of tomato purée
- 100g of flour
- salt
- olive oil
2
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
- 2 chicken breasts , diced
- 10g of foie gras
- 1/2 slice of white bread
- 2 tsp milk
- 1 egg
3
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
4
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
5
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
6
Once the oxtail has cooled down, but still warm, pick down the oxtail, removing any bones and sinew
7
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
9
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
- 1 cabbage
- 150ml of cream
- black pepper
10
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
11
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!)
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Oxtail with boudin blanc and creamed cabbage
