Roasted bone mar­row, braised ox­tail beef fat bread crumbs

Epicure - - ENTERTAINING -

The rich, full-on flavours of these less-used beef parts can be chal­leng­ing to home cooks. Fol­low this recipe for a cre­ation that com­bines the gelati­nous unc­tu­ous­ness of bone mar­row, suc­cu­lent strips of ox­tail and crisped beef fat morsels. Serves 6

Prep time 1 hour 30 min­utes + 24 hours soak­ing + 24 hours brin­ing

Cook time 30 min­utes + 8 hours sim­mer­ing bone mar­row

1 tbsp sea salt wa­ter

6 beef bones, split length­ways (avail­able from Huber’s Butch­ery)

» Dis­solve salt in wa­ter. Soak bones in

salted wa­ter for 12-24 hours – this will re­move the blood from the bones. Change salted wa­ter ev­ery 4 hrs.

braised ox­tail

350g salt

350g brown sugar

3.5 litres wa­ter

1 ox­tail

1 car­rot, roughly diced

1 leek, roughly diced

1 stick of cel­ery, roughly diced 1 medium onion, roughly diced 20ml po­mace oil

3 bay leaves

1 sprig of thyme

5 cloves gar­lic

2 litres stout

3 litres beef stock

» Make brin­ing so­lu­tion by dis­solv­ing salt and brown sugar in wa­ter. Add ox­tail and brine for 24 hours. Take out ox­tail and lightly rinse, then cut into seg­ments. » Heat a large stock pot on high heat with po­mace oil, then add ox­tail and sear un­til golden brown. Re­move ox­tail from pot.

» When pot again heats up to medi­umhigh heat, add car­rot. When car­rot starts to brown, add re­main­ing veg­eta­bles and cook un­til all caramelised.

» Add bay leaves, thyme, gar­lic to the pot.

» Add ox­tail to the pot, then pour in stout un­til the meat is fully cov­ered. Re­duce the mix­ture by half.

» Add beef stock and bring mix­ture to a boil, then turn to low heat and al­low to sim­mer un­til ox­tail is cook­ing and fall­ing off the bones, up to 8 hours.

» Take pot off the stove and al­low ox­tail to cool in the liq­uid, then take ox­tail out and pull meat off the bone. Set aside. » Strain liq­uid and re­duce to make a sauce. Set aside. beef fat bread­crumbs 360g ren­dered beef fat 180g panko

30g chopped chives

» Heat fat in a pan on medium-high heat, then add panko and cook un­til golden brown.

as­sem­bly

30g chives, chopped » Roast bone mar­row at 220°C for 5 min­utes, un­til just cooked.

» While the mar­row is cook­ing, bring re­duced brais­ing liq­uid to a boil in a pan, then add pulled ox­tail and glaze with the sauce.

» Once bone mar­row is roasted, place glazed ox­tail on top, then heap on the beef fat crumbs. Gar­nish with chives and serve.

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