Monday, 14 January 2013
I came across this recipe in Michel Roux Jr's book 'Le Gavroche'. The terrine comes out like a coarse french country pate with rich oxtail and vegetables with a slight crunch. Perfect for a starter or to make as a larger quantity for lunches, better still the terrine will last for up to a week in the fridge.
Makes two mini-terrines, around 5cm by 3cm
600g oxtail, cut into whole pieces around 6cm wide and 4cm thick
1 small carrot, peeled,diced fine
1 stick of celery,peeled,diced fine
1 small onion (or half a large),peeled,diced fine
1 bay leaf
100ml red wine
500ml veal stock (or use half chicken,half beef stocks)
2-3 sprigs flat-leaf parsley, one sprig reserved for garnish
100ml double cream
pinch of nutmeg
1 tsp horseradish sauce
3-4 rashers smoked streaky bacon
French baguette, sliced to serve
1. Preheat the oven to 140C.
2. In a wide ovenproof casserole dish, add a splash of olive oil and set over a high heat. Sear the oxtail pieces until well browned and set aside, divide the diced vegetables in half and place one half into a freezer bag, seal and refrigerate. With the other half, add these to the pan and sweat off, lowering the heat slightly.
3. Add the bacon and cook for a further 2-3 minutes. De-glaze with the red wine and add the port, allow to boil for 3-4 minutes and add the oxtail back into the pan along with the bay leaf. Pour in the stock and place the lid onto the dish and cook in the oven for 3 hours or until the oxtail is falling off the bone.
4. Once cooled, shred the oxtail meat off the bone into a bowl and using two forks, pull the meat apart to a stringy consistency. Heat a splash of olive oil in a frying pan and sautee the reserved diced vegetables for 3-5 minutes over a medium-high heat until the vegetables are softened slightly. Add the vegetables to the oxtail, season with salt and pepper and add a touch of nutmeg.
5. Pack the mixture into small rectangular tins lined with clingfilm and refrigerate for 5-6 hours.
6. Using the leftover cooking liquor, set the pan over a high heat and reduce by two thirds until rich and dark in colour, strain the liquid through a sieve and add the butter, whisking all the time, taste the oxtail jus for seasoning and keep warm.
7. Whisk the double cream in a bowl until stiff peaks begin to form, once stiff add the horseradish sauce and stir.
8. To assemble, place the oxtail jus into a pouring bottle or use a gravy boat. Place the terrine in the centre of the plate with the crispy baguette either side, top the terrine with a quinelle of horseradish cream and drizzle the oxtail jus alongside.