Oxtail:
Sprinkle the salt evenly over the oxtail. Place the oxtail in sous vide bags and seal on full vac. Place in a water bath at 80°c for 36 hours. Check it’s tender and allow to cool a little. Whilst still warm pick off the fat and ensure no bone or bristle is mixed with the meat.
Oxtail mix for tarte fin:
Gently warm all of the ingredients together. Stir the mix to ensure it’s nice, thick and moist.
Oxtail, Celeriac,Truffle tarte fin – to make one:
Place the oxtail mix on the puff pastry and place the choucroute on top of the oxtail. Spread the chopped truffle on top of the celeriac and lay the celeriac discs on top ensuring evenly spread and overlapped. Place 1/2 a slice of truffle in between each slice of celeriac.
Celeric Chou Croute:
Heat the oil in a pan then add the julienne and cook for 1 minute on a high heat stirring constantly. Add the salt and pepper and chill quickly. Once cold mix in the truffle dressing.
Celeriac Puree:
Bag the celeriac and milk in sous vide bags and cook at 100°c till soft. Drain off the milk and blend with the lemon and beurre noisette. Season and chill.
Smoked Celeriac Puree:
Bag the celeriac and milk in sous vide bags and cook at 100°c till soft. Drain off the milk and blend with the lemon and beurre noisette. Season and chill.
To finish Puree:
Blend together and then pass.
Whole Burnt Celeriac:
Place celeriac above gas burner and burn all over until completely black. Place in the oven at 180°c for 30 minutes until tender all the way through, check with a knife. Leave under the lights until needed. Carve to order and finish with truffle dressing and sea salt.
Pickled Sliced Celeriac:
Slice the celeriac on a slicer and lightly blow torch. Place in vac pac bag with truffle dressing and compress.
Blanched Kale:
In a pan bring water and salt to boil. Add kale and cook for 2 minutes. Remove and place in ice water for 2 minutes. Drain from water and allow to drain on a cloth.
Truffle Dressing:
Whisk all ingredients together and place in a bottle. Check seasoning every 2 days and shake well before use.
Red Wine Jus:
In two separate roasting trays caramelise the mushrooms in one and the shallots in another. Reduce the brown stock by 1/3 and add the red wine reduction. Drain off the shallots and mushrooms and add to stock and reduce by 1/3. Pass off sauce and add seasoning and tarragon. Reduce down to sauce consistency. This may need a fresh red wine reduction and some reduced ruby port.