Pressed Avila oxtail stuffed with cooked tongue
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.
Glaze the meat in the oven with the oxtail juices. Serve cylinders of meat on a bed of cauliflower purée and garnish with cherries.
"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."