Oxtail faggots with celeriac purée
Ingredients
- 900g oxtail (4–5 large pieces)
- Salt
- Plain flour
- Groundnut or grapeseed oil
- 200g peeled and finely diced carrot (approx. 2–3 large carrots)
- 200g peeled and finely diced onion (approx. 3 medium onions)
- 100g peeled and finely diced celeriac
- 3 cloves of garlic, peeled and crushed
- ½ star anise
- 250g port
- 100g brandy
- 750g red wine
- 750g beef stock (p.40)
- 2 sheets of caul fat (ask the butcher), halved
- 100g unsalted butter
- 500g peeled and finely sliced celeriac
- 200g whole milk
Instructions
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