Graised Ox Tail & Horseradish Panna Cotta Tart Fried Shallot Rings and Micro Mustard Greens
Paired with: MacMurray Russian River Pinot Noir
Chef David Hackett Executive Chef at the Biltmore Hotel in Miami-Coral Gables
Graised OX Tail Recipe (Grilled then Braised = Graised)
5lbs Ox Tail, cut into 1 inch pieces, nicely grilled (do not char or burn)
Kosher Salt and Pepper to taste
1 bottle Dry red wine
5 cloves Fresh Garlic, Chopped
3 Shallots, Chopped
3/4 cup Olive Oil
1/2 cup All-purpose flour
1 medium Onion, Sliced, Grilled and Large Dice
2 large Carrots, Sliced lengthwise, Grilled and Large Dice
4 Celery Ribs, Grilled and Large Dice
2 sprigs Fresh Thyme
2 Bay leafs
4 sprigs Flat leaf Parsley
6 cups Beef Stock
Season the Ox Tail with Kosher Salt and Pepper and rub with olive oil and place them on a medium heat grill. Allow the OX tail to grill on all sides (searing) the meat and making sure not to burn. Remove from the grill and set aside.
Rub olive oil on the onion, carrot and celery and grill them also on medium heat for about 5 to 10 minutes. Remove and allow them to cool enough so they can be handled. Cut them into large dice or rough chop and set aside.
Heat a large roasting pan up on the stove, add ½ cup of olive oil, sauté the shallots and garlic together for about 1 minute, then add the grilled onions, grilled carrots, grilled celery, thyme, bay leaf and parsley to the pot, continue to cook on medium for about 5 more minutes.
Once well incorporated add the flour and continue to cook for another 5 minutes, make sure the vegetable and flour mixture has a nutty aroma prior to adding the wine.
Add the red wine and reduce by half, then add the beef stock and ox tails to the pot, bring them to a boil, cover with foil or a tight lid and place them in a 350F oven for about 3 to 4 hours, you want the meat to almost fall off the bone.
Once cooked remove the ox tails from the pot and cool enough to handle, remove all the meat from the bone and set aside.
Place the sauce in a pot and reduce, you want a nice glaze not to thick and not to thin, you can also blend the sauce and strain it.
Fold the sauce into the meat, you want just enough sauce to coat the meat, a nice thick ragu.
Place a table spoon of the mixture on top of the horseradish panna cotta tart and garnish with the fried shallot rings and micro mustard greens.
Horseradish Panna Cotta
2 tsp unflavored gelatin
2 cups Heavy Cream
2 TBL Sugar
1/2 cup cream cheese
1 cup buttermilk
2 TBL Fresh Horseradish (grated)
Kosher Salt and white pepper to taste
Sprinkle gelatin crystals in 4 teaspoons of warm water to soften – set aside
In a medium sized sauce pan combine the heavy cream and sugar together, bring to a simmer over medium heat but do not burn or scorch. Turn the heat off
Add the cream cheese, horseradish, kosher salt, white pepper and the gelatin, whisk until gelatin is dissolved.
Whisk in the buttermilk and strain the mixture thru a fine mesh strainer and place in a pitcher or container with a pour spout.
Allow the mixture to cool for about 15 minutes before pouring the mix into a tartlet shell or ramekin. Allow them to cool in the refrigerator for about 3 hours.