Serve with a Toro wine–powerful in structure, character and flavor–such as Sitio del Palo 2002 by Paqui Márquez.
.png.transform/rendition-xs/image_image%20(1).png "Feder")
Pressed Avila Oxtail Stuffed with Cooked Tongue
Preparation
For the oxtail
Season the sections of oxtail with salt and pepper. Dust with flour and fry. Gently fry onion, leek and one carrot until soft. Add wine and port and reduce. Add the oxtails and beef stock to cover. Simmer for 3 hours. Remove the bones and blend the sauce. Season with salt and strain.
For the cooked tongue
Blanch the tongue twice, changing the water when it boils. Simmer for 3 hours with 3 pig’s trotters, 10 peppercorns, 1 leek, 1 carrot and 1 onion. When cooked, drain and cool. Remove the skin and cut into rectangles.
To press the oxtail
Break up the oxtail meat and spread out on kitchen film. Top with rectangles of tongue and roll up inside the film. Press well. Chill for 12 hours. Sauté the cherries with 50 gr / 2 oz butter then add 100 ml / 1/2 cup / 4 fl oz kirsch and half a liter of the oxtail cooking stock.
For the cauliflower purée
Blanch the cauliflower three times and blend in the Thermomix with milk, then form an emulsion with white truffle oil.
Presentation
Glaze the meat in the oven with the oxtail juices. Serve cylinders of meat on a bed of cauliflower purée and garnish with cherries.
Chef's Remark:
"A tasty way of using the less noble cuts of beef–this time Ávila beef. The result is a modern, stylish presentation of a classic, slow-cooked dish."
4 hours
- 2.5 kg PGI Carne de Ávila oxtails
- 2 l Spanish wine
- 500 ml Port wine
- 300 gr canned cherries in syrup
- 800 gr tongue
- 3 pig's trotters
- 2 cauliflowers
- 2 onions
- 4 carrots
- 2 leeks
- 10 peppercorns
- 500 ml milk
- 100 ml white truffle oil
- 50 gr butter
- 100 ml kirsch
- 500 ml oxtail stock
- 5.752 lb PGI Carne de Ávila oxtails
- 3.52 pint Spanish wine
- 17.723 fl. oz Port wine
- 10.582 oz canned cherries in syrup
- 28.219 lb tongue
- 3 pig's trotters
- 2 cauliflowers
- 2 onions
- 4 carrots
- 2 leeks
- 10 peppercorns
- 17.723 fl. oz milk
- 3.645 fl. oz white truffle oil
- 1.764 oz butter
- 3.645 fl. oz kirsch
- 17.723 fl. oz oxtail stock
- 5.752 lb PGI Carne de Ávila oxtails
- 8.579 cup Spanish wine
- 2.113 cup Port wine
- 1.41 cup canned cherries in syrup
- 3.71 lb tongue
- 3 pig's trotters
- 2 cauliflowers
- 2 onions
- 4 carrots
- 2 leeks
- 10 peppercorns
- 2.113 cup milk
- 0.423 cup white truffle oil
- 0.26 cup butter
- 0.423 cup kirsch
- 2.113 cup oxtail stock
Wine match