100ml olive oil
1.8kg oxtail, cut into 5cm pieces
1 large carrot
1 stick celery
2 brown onions, cut in half, peeled, chopped
1 head of garlic, cut in half
1 bouquet garni
250ml red wine
120g Gruyere cheese, grated
1 litre chicken stock
White pepper to taste
2kg chicken carcasses
1 carrot, peeled and cut lengthways
1 large onion, cut in half
1 leek washed, root removed
3 garlic cloves
1 celery stalk, cut into
1 bouquet garni
3 litres water
1kg potatoes, peeled and diced
2 tablespoons milk
Murray River Sea Salt to taste
- Place vegetables, garlic and peppercorns into a large pot and dry roast.
- Add chicken bones and cover with water. Add bouquet garni and bring to the boil on medium heat, Induction setting 6.
- Reduce heat to medium-low, Induction setting 3-4 and continue to cook for 4 hours.
- Strain through a fine sieve.
- Place potatoes in perforated steam tray and Steam at 100˚C for 20 minutes.
- Test with a skewer, if the skewer inserts easily, the potatoes are cooked.
- Push potatoes through a potato ricer and then through a drum sieve.
- Add the butter and milk, mix well to combine, your mash should be as smooth as silk.
- Pre-heat oven to 110˚C on Fan Plus.
- Peel and wash vegetables.
- Prepare leek for cooking by splitting through the centre and washing thoroughly, remove the green section, reserving the white for use.
- Cut all vegetables into a 1cm dice.
- Heat the olive oil in the Induction gourmet oven dish over high heat, Induction setting 8-9.
- Add oxtail to the pan and brown on all sides.
- Once the oxtail has browned, add the vegetables, garlic and bouquet garni, allow to caramelise slightly.
- Deglaze the pan with red wine and continue to cook for 5 minutes.
- Add the chicken stock and bring to a boil on Induction setting 8-9, reduce heat to medium, Induction setting 4-5 and simmer for 5 minutes.
- Cover the oven dish with a lid or foil and place in the oven on shelf position 2 and cook for 3 hours.
- Remove from the oven. The meat should fall away from the bone.
- Strain the oxtail from the braising liquid, reserving the stock and allow to cool. Wash the oven dish ready for re-use.
- Pass the braising liquid through a fine sieve and return to the Induction gourmet oven dish.
- Over high heat, Induction setting 7-8, reduce the liquid by half and set aside.
- Once the oxtail is cool enough to touch, pick the meat from the bone, discard the bones. Combine the meat and cooked vegetables, season with salt and white pepper.
- Divide the oxtail mixture evenly between 4 x 200ml individual baking dishes. Top with reserved stock, up to the level of the meat.
- Pipe pommes mousseline evenly over the top of each dish and top with 1 tablespoon of cheese.
- Refrigerate for 15 minutes to set.
- Pre-heat Grill at 240˚C.
- Place baking dishes in oven on shelf position 4 and cook for 25 minutes or until golden brown and heated through.
Hints and tips
- This recipe can also be baked in one large casserole dish rather than individual dishes.
- Ask your butcher to trim and cut the oxtail into 5cm pieces, as preparing the oxtail can be cumbersome.
- You can purchase bouquet garni from your local fruit and vegetable shop, alternatively you can make a bouquet garni by using thyme, bay leaves and peppercorns and wrap in muslin cloth.