Oxtail rouleau
The oxtail is slow-cooked in veal stock from TrueFoods, silky and unctuous, this stock is made by slowly simmering veal bones with fresh vegetables and flavourful herbs. Then tightly rolled into a rouleau, resulting in a flavourful and elegantly presented component.
Makes 1200 grams.
Allergens and dietary requirements
No allergens or dietary requirements.
Ingredients
Preparation method
Place the oxtail in a gastronorm tray and roast it in an oven at 200 °C until golden brown.
Pour the veal stock over the oxtail and add the juniper berries.
Cover the tray tightly with aluminium foil and a lid.
Cook the oxtail in an oven at 120 °C for 5 hours.
Shred the oxtail.
Pass the jus through a fine sieve and reduce it to approximately 500 grams.
Mix 300 grams of the reduced jus into the oxtail meat.
Roll the oxtail tightly in cling film and leave to set overnight in the fridge.
Cut the oxtail roulade into portions of the desired size and allow to warm gently under a heat lamp.
Glaze the oxtail with the reduced jus before serving.
Serving suggestions
- Delicious in a dish with potato gnocchi, peas, and goat’s cheese.
- Pairs well with onion, parsley, and parsnip.
- Perfect as a garnish for a main course with beef.
