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Ingredientes
- 1Â 1/2 kg oxtail pcs
- 500 gm braising steak in large chunks
- 40 gm beef dripping lard or possibly extra virgin olive oil
- Â Â flour for dusting
- 2 x onions peeled and cut in half
- 2 x carrots peeled and cut in half
- 2 clv garlic
- 4 sprg each bay thyme parsley and sage
- 1Â 1/4 lt red wine
- 1 x salt and black pepper
- 3 x shallots finely minced
- 250 gm streaky bacon pulsed to a mince in a processor
- 12 slc prosciutto (italian ham)
Direcciones
- Boiled root vegetables (i used salsify) or possibly cabbage greens to serve
- Heat the dripping lard or possibly oil in a large heavy based casserole pan.
- Roll the oxtall and beef in flour.
- When the fat is smoking warm add in them to the pan wfth the onions carrots and garlic.
- Brown the meat all over till it is dark brown.
- Do this in batches.
- Youll need the extractor fan on fullpelt.
- Preheat the oven to 130C/ 250F/Gas Mark 1 to 2. Put all the browned meat and vegetables back into the casserole pan.
- Add in 500ml water the bay leaves and half of the other herbs (tied together into a bundle) and the wine.
- Season with plenty of salt and black pepper. Bring to the boil cover and transfer to the oven.
- Leave to braise gently for three hrs or possibly till the meat pulls easily from the bones.
- Soften the minced shallots in a little lard or possibly oil.
- Chop and stir in the remaining herbs. Season.
- Remove all the meat and bones from the pan and leave to cold.
- Pass the wine stock through a sieve discarding the carrots onions garlic and the herb bundle then reduce till thickened.
- Flake the meat from the bones (discarding any gristle) and mix with the bacon and the herb/ shallot mix.
- Mould the mix into 6 balls and wrap each one in 2 slices of prosciutto.
- Youll get a few tears here and there its unavoidable.
- Just make sure there arent any big gaps. Wrap tightly in clingfilm and put in the fridge to hard up for as long as possible. Remove the clingfilm place in a roasting tin and roast for 26 min at 200C/ 400F/Gas Mark 6.
- Heat the gravy through.
- Serve the oxtail and bacon faggots in shallow bowls with gravy and boiled root vegetables or possibly greens.
- One and a half kilos may look like a lot of oxtail but the bones hold little meat. This needs a good long spell in the oven but most of the preparation can be done the day before with just a 25minute roasting before you serve up. Great for entertaining. Chefs would add in a split pigs trotter to the pot: its gelatinous heat gives the gravy a sheen.
- Serves 6
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Nutrition Facts
| Amount Per Serving | %DV |
|---|---|
| Serving Size 90g | |
| Recipe makes 6 servings | |
| Calories 111 | |
| Calories from Fat 61 | 55% |
| Total Fat 6.82g | 9% |
| Saturated Fat 3.1g | 12% |
| Trans Fat 0.0g | |
| Cholesterol 7mg | 2% |
| Sodium 52mg | 2% |
| Potassium 163mg | 5% |
| Total Carbs 6.71g | 2% |
| Dietary Fiber 1.6g | 5% |
| Sugars 2.48g | 2% |
| Protein 0.75g | 1% |
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