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http://www.lifestylefood.com.au/recipes/17443/grainge-beef-fillet-parsnip-and-braised-oxtail-croquettes-shiraz-butter-chanteray-carrots

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Grainge Beef Fillet, Parsnip & Braised Oxtail Croquettes, Shiraz Butter, Chanteray Carrots

When it comes plating up the perfect beef dish, Head Chef extraordinaire Ebonnie Newby from award winning restaurant Esca Bimbadgen suggests one delicious dish that will have your guests in food heaven.

Ingredients

Method

  • Braised Oxtail:

  • 1.

    Sauté 100g peeled and cut carrot , peeled and cut brown onion , and celery

  • 2.

    Add 30g tomato paste and cook out to release the flavour

  • 3.

    De-glaze with 200ml shiraz

  • 4.

    Add 600ml beef stock, 2 bay leaves and add 500g oxtail (bone in)(Cooked weight approx. 50% less.)

  • 5.

    Place in oven with a lid for approx. 8 hours at 110 degrees and cook until the meat falls off the bone

  • 6.

    Allow to rest overnight before shredding

  • Croquettes :

  • 1.

    Wrap 200g parsnip in foil and bake in the oven until a knife goes straight through with no resistence

  • 2.

    Remove the parsnips from the foil and then remove the skin . Mash the parsnips with 20g butter , salt and pepper

  • 3.

    Add 200g of the shredded and braised oxtail

  • 4.

    Add 20g chopped thyme and 20g chopped chives

  • 5.

    Combine altogether and check seasoning, adjust if needed .

  • 6.

    Roll the mix into logs

  • 7.

    Toss in flour , then into an egg mix and finish in panko breadcrumbs .

  • 8.

    Set aside, ready to fry.

  • Shiraz Butter:

  • 1.

    Reduce 300ml of shiraz to 100ml

  • 2.

    Beat 250g of softened salted butter and slowly add shiraz syrup

  • 3.

    Then add 20g chopped parsley

  • 4.

    Roll butter into a log , wrap and refridgerate until set

  • 5.

    When set , cut into pieces approx. 1.5cm wide

  • To Serve:

  • 1.

    Chargrill beef fillet to medium rare

  • 2.

    Set aside to rest for 8 minutes

  • 3.

    Whilst beef is resting , fry the parsnip and oxtail croquettes

  • 4.

    On the plate arrange the croquettes , place the beef down , pour a little red wine jus

  • 5.

    Place chanteray carrots which have been peeled and boiled

  • 6.

    Place the shiraz butter ontop of the beef , allow to melt slightly

  • 7.

    Garnish with micro herbs and serve

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» Top Wine Matches For This Recipe

Andrew Graham

Shiraz, Cabernet Sauvignon and Grenache are the best wines to pair with Grainge Beef Fillet, Parsnip & Braised Oxtail Croquettes, Shiraz Butter, Chanteray Carrots.

 
 

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