Sous vide Oxtail à la Royale

  • Sous Vide Ochsenschwanz à la royaleOchsenschwanz Erlantzgorostiza
Erlantz Gorostiza
Level of difficulty:

Oxtail (sous vide):
4500 g Oxtail in pieces
800 g onions
250 g carrots
250 g leeks
160 g champignons
800 g tomatoes
500 g oxtail fond
1500 g daily broth
2000 g red wine
Foie gras roll

Foie gras roll for the oxtail (sous vide):
600 g foie gras mi-cuit

Violette mustard sauce:
50 g butter
100 g onions
200 g cream
60 g Violette mustard
20 g Savora mustard
Violet food coloring

Chervil root crème:
300 g chervil root
600 g milk (just enough to cover)
5 g butter
White pepper


Oxtail (sous vide):
Reduce the red wine in half. Brown the oxtail until completely golden brown. Take out the meat and poach the vegetables in the same skillet. Lastly, add the tomatoes. Cook the grilled vegetables for 5 minutes, then add the reduced wine and let cook another 10 minutes.  Vacuum the oxtail along with the vegetables and cook in a fusionchef water bath for 30 hours at 82 ˚C.
To make the sauce, filter everything thorough a strainer and reduce until you have a delicate sauce that you can easily spread on the oxtail. To finish, grate a little ginger over it before serving.

Arrange thinly cut pieces of speck and oxtail pieces on parchment paper and dribble a little sauce (that was created from cooking the oxtail) over it. Lay the foie gras roll in the middle and wrap it up with the speck as compact as possible, like a bonbon. Wrap in multiple layers of aluminum foil so that the roll is very compact. Prick the ends to drain as much fat as possible from the foie gras. Cook in the oven for 25 minutes at 160 ˚C. Turn the rolls and cook another 25 minutes.

Foie gras rolls for the oxtail (sous vide):
Vacuum the foie gras in a sous vide vacuum bag. Cook in a fusionchef water bath for 50 minutes at 65 ˚C, until the core temperature reaches 52 ˚C.
Later you will use the help of a plastic wrap roll to form and fold down the oxtail roll filling.

Violette mustard sauce:
Lightly sauté the onions in the butter for approximately 20 minutes, but don´t let them brown. Add the cream and the array of mustards. Cook on low heat until the right texture is reached. Mix everything well in a Thermomix to make a delicate sauce. Then filter it through a strainer and color with the violet food coloring. Fill it in a dosing bottle and set aside.
Chervil root crème:
Cut the peeled chervil roots into small pieces and place in a pot. Cover with milk and very carefully cook. Cover the pot with parchment paper that has a hole in the middle of it. When the root is finished cooking, puree it together with the milk, butter, some salt and the white pepper. Filter the result through a strainer. Fill a dosing bottle with the result and set aside.

Food arrangement:
On a rectangular plate, arrange little dots of the purée and the sauce in different sizes. Add the oxtail in the middle of the plate and add enough sauce.

This recipe was generously provided by Erlantz Gorostiza.