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1
Preheat the oven to 220 degrees F.
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2
Season the oxtails with salt and pepper and dust each piece with a little flour.
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3
Sear the oxtails in a cast iron casserole with a little oil until golden brown.
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4
Transfer to a perforated pan or a rack set over a plate to drain the extra fat.
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5
In a braising pan, sweat the mirepoix in a little oil.
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6
Add the tomato paste and cook together with the vegetables.
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7
Deglaze the pan with the sherry and a little of the red wine, stirring and scraping the pan to release the stuck-on flavor.
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8
Add the remaining red wine, bring to a simmer, and let the alcohol evaporate.
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9
Add the veal stock and bay leaf.
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10
Put the oxtails in the sauce, cover the pan, and braise until the meat falls easily off the bone with a fork, about 2 1/2 hours.
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11
When cool enough to handle but still warm, separate the meat from bones.
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12
Strain and reserve the braising jus.
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13
To make the bread stuffing:
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14
Heat 1 tablespoon of the oil in a large pan over medium high heat and add the bread cubes, tossing them until they're toasted.
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15
Transfer to a large bowl.
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16
Pour the milk in a dish and season with salt, pepper, and nutmeg.
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17
Pour the milk over the bread and let it get completely absorbed.
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18
Meanwhile, heat the remaining tablespoon of sunflower oil in a skillet over medium heat.
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19
Add the onions and cook until they're softened but have not taken on any color.
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20
Add them to the bread mixture.
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21
Let the mixture cool to body temperature and then add the egg yolks.
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22
Add parsley.
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23
Mix everything together and put in a pastry bag.
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24
To make the crepinette:
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25
Line the inside of a 5-inch ring mold with caul fat.
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26
Place 3 ounces of the braised oxtail meat along the inside of the mold and pipe some bread stuffing in the remaining space inside the mold.
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27
Close the crepinette with overlapping caul fat, making sure the crepinette is holding together.
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28
Place the crepinette in a pan and cover with some of the reserved braising jus.
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29
Cook simmering over medium heat, until fully cooked through.
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30
To make the liquid Yukon gold mash:
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31
Put the potatoes in a saucepan with the stock, water, thyme, rosemary, and bacon.
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32
Bring to a boil and cook until the potatoes are tender.
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33
Drain the potatoes.
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34
Peel them and process through a potato ricer while still hot.
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35
Work in the cold butter and hot milk to get a creamy and runny mash.
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36
To make the truffle jus:
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37
Cook the remaining braising jus in a saucepan until reduced by one-third, continually degreasing the upcoming fat.
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38
Add the chopped black truffle and truffle jus.
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39
To serve:
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40
Put a generous spoonful of the liquid Yukon gold mash in the middle of the plate.
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41
Place the crepinette on top and drizzle the truffle jus on top.
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42
This recipe was provided by professional chefs and has been scaled down from a bulk recipe provided by a restaurant.
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43
The Food Network Kitchens chefs have not tested this recipe, in the proportions indicated, and therefore, we cannot make any representation as to the results.
