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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

  • 4 beef fillets

  • 500g (bone in) oxtail

  • 100g carrots

  • 100g onion

  • 100g celery

  • 500ml shiraz - 200ml for braised oxtail & 300ml for shiraz butter

  • 30g tomato paste

  • 600ml beef stock

  • 2 each bay leaves

  • 200g parsnip

  • 270g butter- 20g croquettes & 250g shiraz butter

  • 20g chopped parsley

  • 12 - peeled & boiled chanteray carrots

  • 200g flour

  • 4 eggs- whisked with a dash of milk

  • 500g panko bread crumbs

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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