Chef Adam Humphrey of Restaurant Arras pays homage to his former chef in arms, Richard Guest, from the Castle Hotel in Somerset, with this recipe for beef with beef tea, bone marrow ravioli, oxtail fagots and celeriac remoulade. Start the recipe the day before
The day before serving
In a hot pan, saute the onion, garlic, leek, celery and carrot until soft and caramelised.
Deglaze the pan with the red wine and port and reduce by two-thirds.
Add the veal jus and cook until the liquid just coats the back of a spoon, skimming all the time.
Preheat the oven to 150C. Season the oxtail pieces well with salt and pepper. Heat a little oil in an ovenproof pan. Brown the oxtail all over, remove and drain.
Wipe the pan clean, return the oxtail to the pan and pour over the braising liquor. Cover with a cartouche and braise in the oven for 5-6 hours, or until the meat falls away from the bone.
Remove the meat and set aside to cool slightly. Strain the braising liquor and chill to set the fat deposits.
Chop the liver very finely. Pick the oxtail meat off the bone and shred very finely, removing all the fat and sinew.
Place in a bowl and add all the dry ingredients and liver. Mix well so all the ingredients are evenly distributed.
Roll into 15g balls, place on a tray and chill.
Note: This makes 2-3 faggots per serve. You may have more than required but the mix can be used in other dishes, for example, pies.
Once the mix has chilled, wrap the balls in pig’s caul, making sure the seam is twisted at the bottom of the faggot. Cover and refrigerate overnight.
Preheat the oven to 130C. Add all the ingredients to an ovenproof pan and cover with cold water. Break up the meat and season with salt.
Cook in the oven for 6 hours.
Once cooked, the meat will form a ‘raft’ on top of the liquid. Place two layers of muslin in a strainer over a bowl and ladle the liquid, being careful not to disturb the sediment. Chill overnight.
If using the ox tongue, gently cook in a pan along with some of the reserved vegetables from the braising liquor and water and salt until just cooked. Test with a knife - if it comes out easily it is done. Peel the harder outer skin, trim and chill before dicing into 2mm pieces.
Mix the eggs, salt, flour and olive oil on a large board until combined and knead to a smooth and elastic dough.
Wrap and rest overnight.
On the day of serving
1. Trim the fillet well and roll tightly in cling wrap to form a tight cylinder. Chill for about 2 hours.
2. Cut into 125g portions and set aside.
Chop the soaked bone marrow finely. Add to a bowl along with the parsley, lemon zest and some of the juice, salt and pepper.
Roll the pasta dough thinly.
Place over a ravioli mould and fill with small balls of the filling mixture.
Seal with a little water expelling all the air. Set aside uncovered on a lightly floured tray.
Mix all the ingredients together and check for seasoning. It should be slightly lemony and have a good hit of horseradish.
Preheat the oven to 160C.
Discard the solidified fat in the braising sauce. In a small ovenproof pan, add the faggots and pour enough of the braising liquid to come halfway up the faggots.
Cook in the oven for 15 minutes, constantly glazing with the sauce.
Heat a pan over medium-high heat. Season the fillet well and cook to your liking, adding butter to the pan and basting the fillet while cooking.
Rest in a warm place.
Just before serving, cook the ravioli in a large pan of boiling water.
Wilt the spinach in a hot pan with the butter. Drain any excess liquid and season to taste.
Remove any fat that may have surfaced overnight on the tea. Warm gently in a pan and check for seasoning.
Pour into a cup and top with the chopped chives and tongue (if using).
On the left of the plate spoon a small amount of the celeriac remoulade and top with one ravioli. In the middle of the plate, place a dollop of spinach and top with the glazed, warm faggots. On the right, place the beef fillet. Pour the braising sauce over the meat and faggots.
Serve the beef tea after the meal to cleanse the palate.
» Metric Converter
Darwin ---the capital city of the Northern Territory Darwin has a pace that might - almost - be described as brisk, at least by Northern Territory standards. The city's populace now reflects its proximity to Asia: the mix of some 50 cultures including Aborigines, Vietnamese, Filipinos, Malays, New Guineans, Pacific Islanders, Japanese, Indonesians and European Australians, provides a strong cosmopolitan flavour. The Northern Territory’s capital, Darwin was founded in 1869, after more than 40 years of failed settlements in the north – abandoned one after another because of malaria outbreaks, cyclones, Aboriginal attacks and supply failure due to the sheer distance from the other white settlements. It was named after Charles Darwin, one of whose shipmates on the Beagle discovered the bay in 1839. The best way to appreciate Darwin's multiethnic mix is to visit this market, held every Thursday and Sunday evening from April to October, with stalls selling foods from around the world and handmade craft including crocodile products, indigenous art and jewellery. If you have come to Darwin city, you will understand the local culture and history of Darwin, taste some delicious food and enjoy the amazing scenery here ,also take some photo is a pretty good experience . do you think so. If you can ,take the photo to the profession canvas prints shop to made a canvas painting, it is can as a gift to your friends or hangs in your home to add more beauty to your home. My Canvas Prints-Canvas Prints http://www.mycanvasprints.com.au/home/
» 2h ago
Blue Lake –South Australia Attraction Blue Lake is located in the South Australia area. It is one of the famous natural landscape in southern Australian, it is located in the southeastern of South Australia’s mountain. During summer, (Australian summer: from November to March) the color of the lake will change the original color from gray to blue, so we called the lake "Blue Lake". Blue Lake is one of the three lake in South Australia, it overlooks the whole Town, and offer drinking water to all people in the town. There is a large pump station near the Blue Lake , it is mainly used to ensure the water level in the lake is always below the horizontal line city street. There built a large view platform which can revolve near the edge of Blue Lake, visitors can stand in the view platform to enjoy the beauty panorama scenery of the town, the vast lake, the surrounding rich farmland and the winding coastline that farm from southern area are all amazing. This platform was also called "Wo Wu Long" viewing platform by the local tribe, it is said that have the same meaning of "Blue Lake", it is also open to visitors every day. The water of Blue Lake is mainly from rain and groundwater, it is clear and transparent, and it is the main drinking water source of local town. When the visitor appreciated the unique natural landscape of Blue Lake, he can also have a stroll around the town, walking in the streets of the town, taste the flavor snacks, experience the local people's enthusiasm and simple, it is really a wonderful experience. My Canvas Prints-Canvas Prints http://www.mycanvasprints.com.au/blog/
» 2h ago
We are seeking genuine companies/ individuals looking for Loans to finance their business or expand existing ones. We also deal on all kind of Bank Instruments. Funding / Financing 2 Unsecured loans, Commercial loans 3 Worldwide project financing 4 Equity Loan Financing 5 Personal Financing 6 Issuance and discount of all bank instruments like BG, SBLC, LC, MTN, POF, PPP 7Bills of Exchange 8Property Loan & Mortgage If Interested kindly contact: Parekh Himanshu Vrajlal Email:~ParekhVrajlal.email@example.com Skype ID :ParekhVrajlal.mandate
» 21h ago