Oxtail Terrine

Published : June 07, 2015

Perfect for a long, lazy weekend

Ingredients

2 whole oxtail (ask your butcher to cut them in half for you)
1 large carrot
1 large stick of celery
1 large brown onion
1 fresh bay leaf
4 whole garlic cloves (don’t chop them)
1 sprig of thyme
Homemade beef or chicken stock

Method

Don’t attempt this recipe unless you have some homemade stock as the terrine relies on the natural gelatin found in the stock to set. Bought stocks also tend to be too salty and, more to the point, they are completely soul-less.

Chop your vegetables into chunks and, using a little vegetable oil, brown well all the ingredients (except the oxtail and stock) in a heavy based pan. Transfer to the bottom of a casserole.
Add a few ladles of stock (or a glass or two of red wine or beer) to the empty pan and use a wooden spoon to scrape off any sediment that has formed. Tip this enriched stock over the vegetables and wipe clean your pan.
Heat a little more vegetable oil in your pan and brown the oxtail. Place the oxtail on top of the vegetables in your casserole. Add enough stock to cover, bring to a simmer and place the lid on your casserole. Cook for approximately 3 hours at 150°C or until the meat feels like it will almost fall off the bone.
When the meat is cool enough to handle, pick all the meat off the oxtail and place in a saucepan with the strained cooking liquor. Cook gently until the liquor has reduced sufficiently to coat the meat in a rich thick sauce. The mix should not be sloppy.
Taste for seasoning though you will probably find that the natural salts and sugars already present will provide sufficient deliciousness.
Tip the meat out into a loaf tin lined with baking paper, smooth the top if necessary and allow setting overnight in the refrigerator.

The next day you should be able to slice your terrine into whatever shape you like. It should have a beautiful reddy-brown dappled appearance and a rich, deep beefy flavor.

Serve as part of a charcuterie plate or on its own with some beautiful bread and a well-dressed salad for a Spring Sunday Supper.

Hint: If it doesn’t turn out, all is not lost. Simply pop it all back in a saucepan with a little water and heat gently until you have that lovely meaty sauce again before you. Cook off some homemade pasta and mix through with some rough chopped flat leaf parsley. YUM!

Recipe courtesy of Bistro Felix chef at the time, Helen Platt