Ingredients

Braised Ox Tail

• 5 tablespoons olive oil
• 3 pounds oxtail
• 1 large onion, roughly chopped
• 1 carrot, roughly chopped
• 2 stalks celery, roughly chopped
• 1 bay leaf
• 1/4 cup red wine
• 8 cups veal stock
• 1/4 cup Port
• 1/4 cup Madeira
• 1 tablespoon butter
• salt
• pepper

Brioche

• 4 tablespoons hot water
• 2 tablespoons dry active yeast
• 2/3 cup pastry flour, sifted
• 2 cups all purpose flour, sifted, plus extra flour for dusting
• 2 1/2 teaspoons salt
• 1/3 cup sugar
• 7 large eggs, room temperature
• 1 1/2 cups butter, cut into cubes and cold, plus 2 tbsp butter, softened
• 1/2 tablespoon 35% cream

Roasted Bone Marrow

• 2x5 inch long veal or beef bones, cut in ½ length-wise, cleaned
• salt
• pepper

Parsley Salad

• 1/2 bunch parsley, leaves picked
• juice of ½ a lemon
• 2 tablespoons olive oil
• salt
• pepper

Assembly

• Parsley Salad
• Roasted Bone Marrow
• Braised Ox Tail
• zest of 1 lemon
• 1/4 cup chives, cut in 1 pieces
• Brioche, cut in 1 inch thick slices, toasted

Description

Roasted Bone Marrow With Ox Tail, Parsley Salad And Toasted Brioche - A Recipe From Food Network Canada. Recipe By Rob Rossi From Top Chef Canada Episode 13.

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