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We are excited to introduce our first Chef of the Month. As one of Yorkshire's most talented chefs, Tom van Zeller has a genuine passion for fine food and we are proud to have followed his Yorkshire career from Betty's Tearooms to Rudding Park and then on to Hotel Du Vin as Head Chef where he became the only chef in Harrogate to earn two AA Rosettes.
Tom's chosen cut of the month is Oxtail. Oxtail is a bony, gelatinous meat, and is usually slow-cooked, often stewed or braised. It is a good stock base for a soup.
The tail of a steer typically weighs 2 to 4 lbs. (1-1.8 kg) and is skinned and cut into short lengths for sale.
We are not surprised that oxtail has become rather fashionable in restaurants now because any meat that is cooked near the bone has a special sweetness and succulence. But it's still a very economical dish to prepare at home and Tom has shared one of his Oxtail recipes with us for you to try at home.
Visit : www.vanzellerrestaurants.co.uk
Awarded 2 AA Rosettes
Oxtail consommé, black cardamom, shiso and Chimay
Ingredients
10 kilo trimmed oxtail
5 carrots
6 onions
3btl red wine
50g thyme
10 bay leaves
4 sprigs rosemary
50g parsley
1-cup white pepper
25 juniper berries
5 bulbs blanched garlic
6 bottles Chimay (dark Belgian beer)
4 granny smiths
10 large shiso leaves
¾ cup black cardamom
Reduced beef stock
Method
* Caramelise the oxtail on all sides in a large heavy bottomed pan
* Remove from the pan, discard excess fat, deglaze with two bottles of red wine
* Caramelise the onions and carrot until very soft
* Deglaze with third of a bottle of red wine
*
Combine, add herbs, pepper, juniper and garlic
*
Cover with stock, bring to the boil and skim
*
Add beer and the apples
*
Cook out for 45 minutes skimming all the time
*
Take off the heat, add shiso and cardamom
* Allow to cool
* Strain, press, strain and skim
* Clarify, reduce correct and strain
N.B. Clarification is best achieved from cool using 8 large egg whites and passing through muslin several times beforehand.
Garnish with any number of ingredients including Picked oxtail meat wrapped in cabbage leaves Lobster raviolis or a paysanne of vegetables
