Prep Time - 30 Min | Cook Time - 240 Min | Cook Time - 10 Min
Prep Time - 30 Min | Cook Time - 240 Min | Cook Time - 10 Min
Beef
3kg beef oxtail pieces
Plain flour for dusting
Sea salt and cracked pepper
80ml olive oil
Mirepoix
200g celery, chopped
200g carrots, chopped
200g brown onions, chopped
15g garlic, crushed
1lt beef stock
Minestrone
30g garlic, finely chopped
200g brown onions, finely diced
200g celery, finely chopped
400g fennel bulbs, trimmed, finely chopped
200g carrots, peeled, finely diced
400g crushed tomatoes
1.5lt beef stock
240g zucchini, finely chopped
200g kalettes (kale sprouts)
30g finely chopped preserved lime or lemon
400g can cannelloni beans, drained and rinsed
200g frozen peas, plus extra to serve
Serving Suggestions
Basil pesto
Sharp parmesan cheese shavings
Crusty bread
For mirepoix - heat half the oil in a large frying pan, add celery, carrots, onions and garlic, cook for 10 minutes or until lightly golden. Place into a gastronorm.
Dust oxtail in seasoned flour. Heat remaining oil in the same frying pan, add oxtail, in batches and cook for 2-3 minutes until browned. Place on top of vegetables, add stock. Cover with baking paper and foil wrapped tightly around gastronorm, cook for 2.5 to 3 hours in a combi oven at 160◦C, 70% dry heat 30% steam.
For Minestrone: Heat oil in the pan over medium-high heat. Add garlic, onion, celery, fennel, carrot, sauté for 10 minutes or until vegetables begin to soften. Add crushed tomatoes, stock, zucchini, kalettes, cannelloni beans and peas. Bring to the boil, reduce heat and simmer for 35 minutes. Taste and adjust seasoning.
To serve: Place oxtail into middle of bowl, top with soup, extra peas, pesto and parmesan shavings. Serve with chargrilled crusty bread.
