Not Your Traditional Dish.....

Learn how to do Not Your Traditional Dish..... for your friends and family. this revenue from Not Your Traditional Dish..... it is delicious

Make Not Your Traditional Dish.....

But that's not a bad thing.  A twist on a classic that's full of hearty flavors and textures....Oxtail? You just wait and see!

Oxtail and Celeriac 'Lasagna' with Baby Spinach and Horseradish Cream

Serves 4 to 6

Total time:  60 minutes, plus 2-5 hours braising time

Ingredients

Oxtail*

(easily found at your grocers or butcher shop)

1 oxtail, cut into sections

flour

2 large carrots

1/2 celery stick

1/2 onion

1 leek

1/2 bulb of garlic

4 sprigs of fresh thyme

1 tbsp of tomato purée

7 fl oz of red wine

1 quart or 32 oz of beef stock

1 handful of chives, chopped

olive oil

salt

pepper

Celeriac Puree

1 celeriac*

3 1/2 fl oz of double cream

(Rutabagas, turnips and starchy potatoes work well as substitutes if needed)

Spinach

8 oz of baby spinach, picked and washed

2 tbsp of butter

Horseradish Cream*

1  oz of fresh horseradish, grated

3 fl oz of heavy whipping cream

sugar

salt

(There are some delicious horseradish creams pre-made. Inglehoffer makes great product)

Preparation

Oxtail

Lightly flour the oxtail pieces. Place a pan over a high heat and add olive oil. Once the pan is scorching hot, add the floured oxtail. Cook until evenly browned all over. Remove from the pan and place on absorbent paper towel

Cook the oxtail pan drippings for 5 minutes, add the wine and allow to reduce by half. Add the beef stock and the oxtail pieces. Bring to a gentle simmer, cover and cook until very tender. This should take 3-4 hours.

Once braised, remove the meat from the liquid and allow to cool. Pass the liquid through a fine sieve and then return to a pan over a high heat. Reduce until you have a gravy like consistency.

Reduce the heat slightly to medium and add a dash of fresh olive oil. Add the vegetables and the thyme to the pan. Cook gently until  the vegetables are soft and then stir through the tomato purée and the remaining flour.

Pick the meat from the bones and moisten in the reduced sauce. Season to taste.

Celeriac

Thinly slice half of the celeriac into 12 thin pieces, cut into large circles (using a biscuit cutter, ravioli cutter, 14 oz. tin can) and blanch in boiling, salted water for 2 minutes. Refresh in ice water.

Dice the remaining celeriac and boil in salted water until tender, place in a food processor with the cream and blend into a smooth purée.

Spinach

In a pan over a medium heat, sauté the spinach in the butter until tender,  season and keep warm.

In a large bowl, mix the cream with the grated horseradish and add a pinch of salt and sugar. Use a hand whisk to whip until thick

Plating/Presentation

In a small bowl layer up the spinach, celeriac discs, celeriac purée and braised oxtail as if making a lasagna. Top with a spoon of the horseradish cream and a few chopped chives. Serve immediately.

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