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Tuesday, 9 December 2014

Oxtail Terrine

Oxtail terrine served with a poached quail egg - delicious!  As I have said before I like to use as much of an animal as possible and not just the classy, expensive cuts.  There is a surprising amount of meat on an oxtail and it is also full of flavour.

If you can, buy your oxtail ready cut into pieces.  If you buy a full tail it is pretty easy to cut into manageable pieces by cutting through the "knuckle" pieces along the tail.

To make a terrine for 4 people;
1 oxtail
1 onion chopped
2 cloves garlic
2 carrots chopped
1 head celery chopped
2-3 bay leaves
1 glass dry white wine
 Start by browning the oxtail pieces in a heavy bottomed pan over a high heat.
Remove the oxtail from the pan and start cooking the vegetable (mirepoix) scraping as much of the meat residue from the bottom of the pan.  Add the oxtail back in to the pan with the wine.  Let the wine reduce until almost nothing remains, then add enough cold water to cover the oxtail.
Bring the water to the boil then reduce the heat to only a simmer and leave simmering for approximately 4 hours, or until the meat starts to fall off the bone.  Check that the water level does not boil dry and, if necessary, top up with cold water only.
Once the meat has cooked and is tender remove the oxtail pieces from the pan and strip the meat from the bones.  Season the meat with salt and pepper and stir through a spoonful of dijon mustard.
Line your terrine mould with cling film and fill with the shredded meat.  Cover and press down the meat evenly to form the terrine.  Refrigerate, preferably with a light weight pressing evenly, until cool.
Once the terrine has set remove the weight and when you are ready slice the terrine and serve with salad garnish and poached quail eggs and drizzle with vinaigrette.