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.
Sauté 100g peeled and cut carrot , peeled and cut brown onion , and celery
Add 30g tomato paste and cook out to release the flavour
De-glaze with 200ml shiraz
Add 600ml beef stock, 2 bay leaves and add 500g oxtail (bone in)(Cooked weight approx. 50% less.)
Place in oven with a lid for approx. 8 hours at 110 degrees and cook until the meat falls off the bone
Allow to rest overnight before shredding
Wrap 200g parsnip in foil and bake in the oven until a knife goes straight through with no resistence
Remove the parsnips from the foil and then remove the skin . Mash the parsnips with 20g butter , salt and pepper
Add 200g of the shredded and braised oxtail
Add 20g chopped thyme and 20g chopped chives
Combine altogether and check seasoning, adjust if needed .
Roll the mix into logs
Toss in flour , then into an egg mix and finish in panko breadcrumbs .
Set aside, ready to fry.
Reduce 300ml of shiraz to 100ml
Beat 250g of softened salted butter and slowly add shiraz syrup
Then add 20g chopped parsley
Roll butter into a log , wrap and refridgerate until set
When set , cut into pieces approx. 1.5cm wide
Chargrill beef fillet to medium rare
Set aside to rest for 8 minutes
Whilst beef is resting , fry the parsnip and oxtail croquettes
On the plate arrange the croquettes , place the beef down , pour a little red wine jus
Place chanteray carrots which have been peeled and boiled
Place the shiraz butter ontop of the beef , allow to melt slightly
Garnish with micro herbs and serve
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