Serves 4 persons
- 4 northumbrian prime fillet of beef
- 1 oxtail (approx 300g)
- 1 carrot
- 1/2 large onion
- 1/2 leek
- 2 sprigs of thyme
- 1 garlic clove
- 750ml red wine
- 250ml chicken stock
- 4 shallot skinned & prepared
- 500g button mushrooms
- 50ml sherry vinegar
- 500ml Madeira wine
- 500ml chicken stock
- 250ml veal glaze
- 50ml milk
- 50g of plain flour
Method of cooking for braising oxtail
- cut into sections & tie twine around the meat, this will help hold the meat in shape & ensure a more consistent finish
- coat the base of a large pan with vegetable oil on a medium heat, seal the oxtail until dark golden colour on all sides, remove pan & leave to side.
- pour in a little more oil to pan & add carrots, leeks, onion, garlic & thyme, lightly browning off the vegetables & then pour in the red wine& chicken stock cooking until reduced by half.
- return the stock & oxtail to 1 pan bringing to boil, cover the pan & reduce to a gentle simmer.
- cook for 3 hours or until the meat starts to fall off the bone.
- remove from heat & allow to cool while still warm, remove the middle tail bone & cartilage (this can be done done by pressing the centre bone until sides fall through from the surrounding meat) try to keep the meat intact.
- reserve some of the cooking liquor
Method of cooking Madeira sauce
- pre heat oven to 160oC gas mark 3. Add shallots, garlic, thyme to deep roasting tray& roast until golden (20-30minutes)
- add the mushrooms & continue roasting until all moisture has been released & evaporated from tray but important not to burn.
- pour in vinegar & scrape with wooden spoon to de glaze & release all the browned ingredients from the base of tray
- pour into sauce pan add the Madeira wine & reduce by half. Add the all stock & reduce to achieve a syrup like consistency, strain & set aside
Cooking the fillet steaks
- pre heat oven 200oC
- coat base of sauce pan with vegetable oil & place on high heat, season fillet steaks & cook in hot pan sealing both sides of meat for 2 minutes
- add knob of butter to finish in pan
- for rare steak no more cooking in oven(just leave meat to rest)
- for medium rare place meat in oven for 1 minute (increasing this number by 2 minutes for medium upwards & set aside to rest for 4 minutes
- pour a little of the cooking liquor over the oxtails & reheat in the oven for 10-15 minutes spooning some of the Madeira sauce across each plate & arrange the hot oxtail in the centre.
- slice each portion of beef fillet in half if needed either side of the oxtail & garnish
Here’s hoping you enjoy your prime beef with oxtail which would be served with potatoes & vegetables.