Carroll's Heritage Potatoes ...Potatoes as they used to be

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Roast Fillet of Scottish Beef, Curried Oxtail, Caramelised Parsnips and Yukon Gold Potato

with a Thyme Jus

Roast Fillet of Scottish Beef, Curried Oxtail, Caramelised Parsnips and Yukon Gold Potato

(By Jeff Bland, Executive Chef, The Balmoral Hotel, Edinburgh)


Serves
4

Ingredients

Curried Oxtail

  • 1 Oxtail cut into
  • 2 tbsp Curry Powder
  • 1 tbsp Ground Cumines
  • 1tbsp Groundnut oil
  • ½ tbsp Ground Coriander
  • 5 gms Fresh Ginger
  • 1 Star Anise
  • 3 Cloves Garlic Crushed
  • 1 tbsp Tomato Puree
  • 3 Vine Tomatoes - chopped
  • 4 Small cepes - sliced

Thyme Jus Curried Foam

  • 400 mls Red Wine
  • 1 Small Carrot - Diced
  • 1 Stick Celery - Diced
  • 1 Onion - Diced

Seasoning

  • Veal Stock to cover
  • 1 tbsp Fresh Coriander Leaf Chopped
  • 1 Baby Gem - Leaves Blanched

Method

  1. Cook spices off in hot oil, add the garlic and tomato puree and cook out for a few minutes. Add the vegetables, tomatoes and red wine cook for 5 minutes. Remove from the heat and allow to cool. Pour over the oxtails and marinade for 24 hours.
  2. Remove oxtails from the marinade, season and seal off lightly. Place in a suitable pan for braising, pour over the marinade, top up with veal stock to cover the oxtail and cover with tin foil. Cook in oven at 150oc for 3 ½ to 4 ½ hours until the meat comes away from the bone. Pick the meat from the bones. Pass the cooking liquid through a fine chinos, pour a little of the liquid onto the oxtail meat reserve the remaining liquid for later. Allow the meat to cool then add chopped coriander and check the seasoning.
  3. Roll into 4 x 45 gram balls and firm up in the fridge for ½ hour then wrap in baby gem leaves and tie up in cling film.
  4. Seal off beef fillet, season and roast in a hot oven until cook to medium rare allow to rest. Pan fry potatoes until golden brown finish with veal glace and cook until tender. Caramelise the parsnip batons in butter with a little sugar until golden and tender. Sauté the cepes in a little butter. Heat the oxtail parcels in hot water, once hot remove from the cling film and baste with the oxtail cooking liquid. Heat up sauces and plate up.

Farma Northumbria Larder Finalist Best Producer 2009

Member of the Farm Retail Association and Northumbria Larder, LEAF tracks number 25027,
Grower of the Year finalist 2006, Observer Best Producer award winner 2009

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