Ingredients

Ingredients For the oxtail braising sauce

• dash vegetable oil

• 1kg/2lb 3oz oxtail bones, in 2.5cm/1in pieces (ask your butcher to do this)

• 200g/7¼ oz mixed carrot, leek and celery, finely sliced

• 100g/3½ oz shallots, finely sliced

• 500g/1lb 1oz button mushrooms, finely sliced

• 1kg/2lb 3oz fresh brown chicken stock

• 750g/1lb 10oz red wine, (simmered in a pan until reduced to 250g/8¾oz)

• 1g tarragon leaves

• 100g/3½oz red wine vinegar, preferably Cabernet Sauvignon (simmered in a pan until reduced by half)

• salt and freshly ground black pepper

For the braised oxtails

• dash vegetable oil

• 2 oxtails, bones removed, rolled

For the pickled red cabbage purée

• 3g low sodium salt

• 4 whole allspice berries

• 0.2g celery seeds

• 200g/7¼oz red cabbage, finely sliced

• 1 tsp raisins

• 30g/1¼oz shallot, finely sliced

• 1 tbsp cider vinegar

For the parsnip and apple 'laminate'

• 200g/7¼oz parsnips

• 150g/5¼oz apples

• 45g/1½oz double cream

• 45g/1½oz extra virgin olive oil

• low sodium salt

• 3 tbsp olive oil

• fresh herbs or micro salad leaves, to garnish

Description

In This Recipe, Chris Uses Grams For Both Solid And Liquid Measurements For Pinpoint Accuracy. To Weigh Liquids, Any Suitable Container Can Be Placed...

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