1,5 kg oxtail
1 cayenne chilli pepper
200 g medium mirepoix(*) (onion-carrot-celery)
2 garlic cloves
250 ml Jerez wine or Port wine
500 ml red wine
1-2 of sage-thyme-bay leaves
750 ml veal stock
3 potatoes (for frying)
Dried or fresh rosemary
-Clean the excess fat around the oxtail pieces.
-Season and brown it.
-Sauté mirepoix, add browned oxtails, add spices and herbs; add Jerez/porto and red wine. Add veal stock after the alcohol evaporates. Braise it for 4 hours on low heat.
– Take the oxtail pieces out of the braised mixture. Drain the rest of the mixture in the pot, throw away the cooked vegetables. Put the drained sauce into a pot and reduce it until it has the texture of demi-glace.
-Separate the meat of oxtail from the bones. Shred meat, mix with 2 tablespoons of demiglace sauce, make a roll.Cool.Glaze the roll with the reduced sauce ( Brush the roll with the sauce, put it into oven 180 C degree for 2 minutes, then brush it with sauce again and do the same, finally take the roll out of oven and apply the final coat of sauce) Portion it by cutting 2 -3 cm rings out of the roll.
-Potato rosti: Grate the potatoes, add some salt and mix it gently. Leave it into a pasta strainer, wait until all of the water of potatoes are drained, finally squeeze it by hands. Season the potato with salt, black pepper, rosemary and olive oil. Spread thin layers of the potato mix on the baking paper by using a mold. Cook it in the oven (200 C degrees) until it will become light brown and crispy.
-Garnish the oxtail by potato rosti.
(*) Mirepoix:Mixture of diced onions, celery, and carrots. The sizes of mirepoix be fine (0,5 cm),medium (1cm)or large (2-3 cm) depending the cooking time and purpose. The ratio of the ingredients is 2:1:1 of onions, celery, and carrots