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.
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