Imported from the web

Revisited Jellied Oxtail

Name: Revisited Jellied Oxtail
Prep time: 45 min
Cook time: 360 min
Total time: 1125 min
Yield: 8 servings
Cuisine: French
Ingredients: 5 kg Oxtail (For the meat); 2 Carrots (For the aromatic broth); 2 Onions (For the aromatic broth); 2 branches Celery (For the aromatic broth); 1 Leek (For the aromatic broth); 3 gousses Garlic (For the aromatic broth); 1 Bouquet garni (For the aromatic broth); 10 Peppercorns (For the aromatic broth); 3 Cloves (For the aromatic broth); 18 g Salt (For the meat; adjust the seasoning, as the jelly may already be salted); 100 g Carrots (Diced into brunoise; for the garnish); 80 g Gherkins (Diced into brunoise; for the garnish); 100 g Green peas (Blanched, cooked, then cooled; for the garnish); Flat-leaf parsley (A few leaves); 1 L Cooking broth (Strained; reserve after cooking the meat and aromatics); 1 sachet Madeira jelly powder (Or the equivalent amount of gelatin; packet quantity not specified); Pepper (Adjust to taste; the transcript specifies seasoning with salt and pepper); Water (For blanching the carrots and cooking the peas; quantity not specified); Salt (For salting the carrot cooking water; quantity not specified); Butter (A small piece, for cooking the carrots according to the transcript; quantity not specified); Sugar (For cooking the carrots according to the transcript; quantity not specified); Parchment paper (For covering the carrots during cooking according to the transcript); Ice water (For rapidly cooling the carrots and peas; quantity not specified)

Recipe by Léna la bouchère Facebook

Imported by roux julien on SeeMeCook

Pulled oxtail accompanied by crisp vegetables and set in a broth-based jelly. Served well chilled, this terrine is cut into small cubes for an aperitif.

8 servings1125 minFrench

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Ingredients

5 kg Oxtail (For the meat)
2 Carrots (For the aromatic broth)
2 Onions (For the aromatic broth)
2 branches Celery (For the aromatic broth)
1 Leek (For the aromatic broth)
3 gousses Garlic (For the aromatic broth)
1 Bouquet garni (For the aromatic broth)
10 Peppercorns (For the aromatic broth)
3 Cloves (For the aromatic broth)
18 g Salt (For the meat; adjust the seasoning, as the jelly may already be salted)
100 g Carrots (Diced into brunoise; for the garnish)
80 g Gherkins (Diced into brunoise; for the garnish)
100 g Green peas (Blanched, cooked, then cooled; for the garnish)
Flat-leaf parsley (A few leaves)
1 L Cooking broth (Strained; reserve after cooking the meat and aromatics)
1 sachet Madeira jelly powder (Or the equivalent amount of gelatin; packet quantity not specified)
Pepper (Adjust to taste; the transcript specifies seasoning with salt and pepper)
Water (For blanching the carrots and cooking the peas; quantity not specified)
Salt (For salting the carrot cooking water; quantity not specified)
Butter (A small piece, for cooking the carrots according to the transcript; quantity not specified)
Sugar (For cooking the carrots according to the transcript; quantity not specified)
Parchment paper (For covering the carrots during cooking according to the transcript)
Ice water (For rapidly cooling the carrots and peas; quantity not specified)

Steps

1
If the oxtail is whole, cut it at the joints into sections. The transcript indicates that pieces purchased from a butcher are generally already cut.
2
Place the oxtail in a pot, cover with water, and bring it to a first boil to draw the impurities to the surface. The transcript does not specify what should be done with this first water.
3
Prepare the carrots, onions, celery, leek, and garlic for the aromatic broth. Add them to the meat along with the bouquet garni, peppercorns, cloves, and salt.
4
Add enough water to cover if necessary and simmer the oxtail until the meat comes away from the bone easily. The description states 4 to 5 hours; the transcript states 6 hours.
5
While the meat is cooking, cut the garnish carrots and gherkins into brunoise.
6
Cook the diced carrots for 2 to 3 minutes in salted boiling water, then immediately plunge them into ice water to preserve their color and crunch. The transcript instead mentions 3 to 4 minutes with a little butter, sugar, and parchment paper; the written method from the description is used here.
7
Cook the peas until they remain slightly crisp, then cool them in ice water. Drain the peas, carrots, and gherkins thoroughly.
8
When the meat is cooked, remove it from the broth and shred it. Remove any remaining pieces of fat, as specified in the transcript.
9
Strain the cooking broth and measure 1 L. Heat it if necessary, then whisk in the Madeira jelly powder until dissolved and still liquid.
10
Mix the shredded meat with the diced carrots, gherkins, and peas. Season with salt and pepper to taste, bearing in mind the salt already present in the jelly.
11
Distribute the mixture without packing it down into a terrine or individual molds. Add a few flat-leaf parsley leaves.
12
Pour the liquid jelly over the mixture until it is completely covered. Run a fork through the mold to distribute the jelly and fill the gaps.
13
Cover and refrigerate overnight to set.
14
The next day, unmold when the jelly is firmly set. To serve as an aperitif, cut into small cubes and provide toothpicks.

Notes

Cooking times differ between the sources: the description states 4 to 5 hours, while the transcript states 6 hours at a simmer. The transcript also mentions cooking the carrots with butter, sugar, and parchment paper, whereas the written preparation calls for cooking them in salted boiling water followed by an ice bath. The quantity of jelly powder is not specified.