Serves 4
Braised oxtail
Marinade the oxtail in the Guinness and aromats for 7 days, strain and pan roast the oxtail until browned all over, reduce the Guinness down by half and add half a pint of brown chicken stock, season. Place the oxtail and the sauce in a pressure cooker, bring up to full pressure and cook for 45 minutes. allow to cool slightly and then pick the meat down discarding the bones. Fold in the sauce and roll into cylinders, allow to set. To reheat the oxtail place in a pan of olive oil, fry both sides of the cylinder and finish off in the oven.
Caramelized shallot puree
Start sweating off the shallots in the butter and olive oil, when all the moisture has evaporated lower the heat and gently caramelize, this should take around 2 hours. When caramelized, deglaze the pan with a little brown chicken stock and blend to a puree.
Braised baby onions
Emulsion - 25g butter - salt - 200g white chicken stock
Place the onions in a sous-vide bag along with the rest of the ingredients, place in a pan of boiling water until soft and then into a tub of iced water, reheat in the emulsion.
Roast shallot
4 peeled shallots
Use the same ingredients and method for the braised baby onions, when reheating caramelize the shallot in a little butter and olive oil and warm through in the oven.
blanch the spring onion in boiling salted water until soft. Reheat in a little olive oil and butter then season with salt.
Place the oxtail on the plate along with the puree and the rest of the onion textures, finish it off with a little mixed cress seasoned with salt - lemon juice and olive oil.
Raw shallot salad
blanch the spring onion in boiling salted water until soft. Reheat in a little olive oil and butter then season with salt.
Place the oxtail on the plate along with the puree and the rest of the onion textures, finish it off with a little mixed cress seasoned with salt - lemon juice and olive oil.