Chartreuse Of Oxtail And Beef
Ingredients
1.4 kilos of Oxtail
400 grams Beef Fillet
100 ml Vegetable Oil
Bouquet Garni (Parsley Stalks Thyme Bay Leaf)
100 grams Cucumbers cut in brunoise
4 peeled small White Onions
1 Onion
30 grams flat leaf Parsley washed and chopped
50 grams Flour
300 grams Butter
2 cloves Garlic
100 grams Dutch Carrots
1 bottle Red Wine
Mirepoix (Rough Dice Of Carrots Onion And Celery)
Method
Roast the oxtail in the vegetable oil.
In a casserole put 50 grams of butter and roast the mirepoix then add the flour and colour a little.
Add the roasted oxtail, wine and enough water to cover.
Season with salt and pepper and add the bouquet garni. Cook slowly for two and half to three hours.
Chop onion and garlic, put in 50 grams of butter and sweat until a blond colour; add the parsley and the diced oxtail.
Cut the dutch carrots into rings and cook for 5 minutes.
Take chartreuse moulds and put the carrots onto the bottom of the moulds then press in the oxtail meat.
Put into a bain marie in the oven at 180C degrees for 25 minutes.
Strain and reduce the resulting sauce to 1/2 litre and then finish with 100 grams of butter.
Blanch the small onions in boiling water for 5 minutes.
Cut the top of the chartreuse and, with a spoon, make a hole and fill it with the brunoise of cucumber, salt, pepper and 70 grams of butter.
Put in the oven at 180 degrees for 15 minutes with 20 grams of clarified butter.
Take the beef fillet and roast rare, season and slice.
Unmould the chartreuse into the middle of the plate and arrange around the beef fillet, the stuffed onion and small rounds of semolina gnocchi flavoured with chopped truffle.
Spoon sauce around and garnish centre of chartreuse with a sprig of fresh chervil.
Remarks
For semolina gnocchi, see Gnocchi of Semolina, recipe 1057
T-Bone Steaks Mirabeau Meat;
Main Course - Steak
garnished with anchovy fillets
Cote D'Agneau Louisette Meat;
Main Course - Stuffed roast lamb loin
Braised Lambs Tongues Florentine Meat;
Main Course - Lamb tongues served with spinach
Entrecote A La Mirabeau Meat;
Main Course - Portehouse steak grilled with anchovies
Ragout Of Beef With Celery And Walnuts Meat;
Main Course - Beef cooked with red wine & served with crisp celery & walnuts
Blanquette Of Lamb Gascony Meat;
Main Course -
Blanquette with the addition of ham and no cream, mushrooms or button onions
Marinated Roast Leg Of Lamb Meat;
Main Course - Roasted with anchovy, bacon, tarragon, celery & sour pickles
Noisettes Louisette Meat;
Main Course - Lamb cutlets flavoured with sherry, fried & served with a
salpicon of ham, onion, mint & cucumber
Lamb Cutlets Maintenon Meat;
Main Course - Lamb cutlets baked with toppig of mushrooms,
bechamel and parmiggiania
Oxtail Ragout Meat;
Main Course - Restaurant quantity of oxtail casserole with black olives
Celestine De Porc Aux Fines Herbes Meat;
Main Course - Crumbed pork with fresh herbs
Pork Fillet Normande Meat;
Main Course - Restaurant quantity pork fillet browned & cooked with cider &
stock, served with fried apple rings
Braised Sweetbreads Meat;
Main Course - With a sauce made from the sherry (or sauternes) flavoured
pan juices
Devilled Tongue With Tomato Sauce Meat;
Main Course - Slices of poached ox tongue sandwiched together with mustard, breadcrumbs and baked
Cote De Veau En Feuil-Letage Meat;
Main Course - Lamb cutlets baked in pastry with ham, mushroom & eggplant
Noix De Veau Orloff Meat;
Main Course - Restaurant quantity Veal
braised then gratineed with onions and mushrooms
Aillade De Veau Meat;
Main Course - Garlic & tomato flavoured veal casserole thickened with breadcrumbs
Baked Whole Liver Meat;
Main Course - A French recipe for baked liver
Broiled Calf's Liver A La Francaise Meat;
Main Course - Sauteed liver served with its juice flavoured with garlic and tarragon vinegar
Breton Roast Lamb With White Beans Meat;
Main Course
Carbonade Of Beef Meat;
Main Course - A beef stew using dark beer or stout
Marriage of Lamb and Martell Meat;
Main Course - An elaborate restaurant dish from Jacques Reymond
Lamb with Sauce Poivarde Meat;
Main Course - Bare bones restaurant recipe for lamb cutlet stuffed with pistachio nuts & vegetables wrapped in
caul and the loin roasted pink
Preparation Of Pig's Trotters And Cheeks Meat;
Main Course - Trotters, cheek & belly cooked with red wine
Gigot D'agneau En Chevreuil Meat;
Main Course - Boned & marinated leg of lamb roast and served with Sauce Poivrade Bidinaire
Chartreuse Of Oxtail And Beef Meat;
Main Course - Roast beef fillet
garnished with a
chartreuse of oxtail, carrots & cucumber
Civet Of Baby Goat Meat;
Main Course - The leg roasted pink & the
saddle marinated, stuffed & roasted
Taboule Salad With Fresh Mint And Cold Lamb Fillet With Red Capsicum Jelly Meat;
Main Course
Burgundy Beef Kebabs Meat;
Main Course - Marinated beef fillet grilled on skewers with onion, mushrooms & capsicums
Bocconcini Meat;
Main Course - Thinly sliced veal rolled with ham and cheese and sauteed with white wine
Boeuf A La Bourguignonne Meat;
Main Course - Beef and red wine casserole
garnished with onions & mushrooms
Noisettes De Porc Aux Pruneaux Meat;
Main Course - Pork cooked with white wine, prunes & cream sauce
Fricadelles Meat;
Main Course - Delicious rissoles made from chopped, not minced, meat
Cassoulet Meat;
Main Course - A baked mixture of flavoursome meats with beans
Pork Chops Avesnoise Meat;
Main Course - Pork chops baked with Dijon mustard, gruyere, brandy & cream
Boeuf Stroganoff Meat;
Main Course - Strips of beef with a mushroom and sour cream sauce
Blanquette D'agneau Meat;
Main Course -
Braised lamb with mushrooms & onions finished with cream & lemon
Roasted grain-fed mandalong lamb carved over garlic and cream braised potatoes with ratouille jus Meat;
Main Course - A recipe from Great Australian Chefs, This is Russell Armstrong's recipe for Roasted grain-fed mandalong lamb carved over garlic and cream braised potatoes with ratouille jus
Assiette of beef, sauce bordelaise Meat;
Main Course - A recipe from Miettas and Friends.,This is Tony Bilson's recipe for Assiette of beef, sauce bordelaise
Confit of white farm rabbit leg with fennel and carrot puree and ginger and prune sauce. Meat;
Main Course - A recipe from Great Australian Chefs, This is Meyjitte Boughenot's recipe for confit of white farm rabbit leg with fennel and carrot puree and ginger and prune sauce.
Parmesan and sage crusted veal cutlets, broad beans and saffron gnoochi Meat;
Main Course - A recipe from Great Australian Chefs, This is Phillippa Sibley and Donovan Cooke's recipe for Parmesan and sage crusted veal cutlets, broad beans and saffron gnoochi
Shredded beef brisket on creamy potato with confit mushrooms Meat;
Main Course - A recipe from Great Australian Chefs, This is Serge Dansereau's recipe for Shredded beef brisket on creamy potato with confit mushrooms
Twice cooked veal shanks accompanied by barley and pumpkin risotto Meat;
Main Course - A recipe from Great Australian Chefs, This is Phillippe Mouchel's recipe forTwice cooked veal shanks accompanied by barley and pumpkin risotto
