Gastronomixs

Oxtail and vanilla jus

The broth gets its colour and exciting flavour from the addition of bitter caramelised onion juice.

Creation by Bas van Kranen, Bord’Eau* restaurant, Amsterdam, the Netherlands.

Oxtail and vanilla jus

Would you like to view this page?

To see this recipe or part of the website, you need an account. Click on the button below to get a free two-week Gastronomixs trial account. This page and a whole lot of extra features will be accessible immediately!

After the free trial period, you can choose to upgrade to a paid account to retain full access. For just €7 per month or €70 per year, you’ll have access to more than 4,300 components and hundreds of compositions!

Free two-week trial Do you already have an account? Log in now!

Ingredients

10

kg

oxtail

30

litre

water

1

bottle

Madeira

300

g

celeriac, finely chopped

300

g

carrot, finely chopped

300

g

fennel, finely chopped

300

g

celery, finely chopped

30

g

parsley, stalks

1

head

garlic

2

 

bay leaves, fresh

1

litre

onion juice

10

g

vanilla pod

 As needed

 

oil

Preparation method

  • Brown the oxtail for four hours at 140°C.
  • In the meantime, reduce the onion juice 200ml at a time until you are left with a bitter caramel.
  • After browning, place the oxtail in a large pan with 30 litres of water and the finely chopped vegetables, and reduce to a strong oxtail broth.
  • For the vanilla oil, steep the vanilla in a litre of oil at 40°C for four hours.
  • Add the onion caramel to the oxtail jus and bind the jus.
  • Season to taste with salt and the vanilla oil.

Serving suggestions

  • In combination with crispy veal sweetbread and parsnip.
  • In combination with beetroot and blue cheese. 

Previous page