Terrine of oxtail
I give you my recipe as I found it on the Internet on kitchen TV, I changed a little bit by putting a layer of meat a layer of vegetables a layer of meat a layer of vegetables.
Ingredients for 1 terrine:
- 2.5 kg of beef tail cut into sections
1 kg of carrots
1 celery stalk
1 glass of red wine
3 gelatin sheets
1 bouquet garni (celery, parsley, fennel ....)
5 sprigs of parsley
5 sprigs of chives
5 sprigs of chervil
1 tbsp. of peppercorns
3 cs of coarse salt
Peel and slice carrots and leeks
Punch an onion with peel Cloves, Half the Carrots and the rest of the vegetables in a large Dutch oven. Cover with water at height. Add the bouquet garni and season with salt and pepper. Let it boil for at least 3 hours.
Remove the pieces of oxtail with a slotted spoon . Pass the broth over a colander. Put it back on the fire, add the carrots and the glass of red wine and let reduce about 30 minutes.
Remove the bones Oxtail and Finger the Meat with your Fingers
Soak the gelatin leaves in a glass of water. Drain and let them melt in the hot broth. Mix well
Ciselez parsley, chives and chervil.
Add meat and herbs to broth. Rectify the seasoning. Pour it into a terrine lined with foil.
Let cool and store in the refrigerator at least 24 h.