INGREDIENTS
4 x 150g eye fillet steaks
Oxtail
1.5kg oxtail pieces
2 tbsp vegetable oil
1 brown onion, cut into quarters
1 carrot, cut into quarters
2 garlic cloves, peeled
2 sprigs thyme
3 bay leaves
Salt and cracked black pepper to season
1 cup dry red wine
Cold water to cover or stock
Potato puree
400g potatoes, peeled, cut into 2.5cm cubes
60g butter
½ cup hot cream
Salt and white pepper to season
Mushrooms and spinach
80g butter
2 garlic cloves, crushed
Oyster mushrooms
Enoki mushrooms
1 bunch English spinach, washed, trimmed, shredded
Salt and white pepper to season
Jus
1 cup beef stock
1/3 cup dry red wine
1 tbsp red currant jelly
1 tbsp Dijon mustard
METHOD
1. For the braised oxtail: Pre-heat oven to 180°C. Heat oil in a heavy based ovenproof pan over high heat. Add oxtail and cook in batches for 5-6 minutes or until browned. Remove from pan, set aside. Reduce heat to medium, add onion, carrot, garlic and herbs, salt and pepper, cook, stirring occasionally for 5 minutes. dd oxtail back into pan. Add red wine and bring to the boil. Cover with water or stock, bring to the boil. Cover the pan with baking paper and foil. Cook for 4-5 hours or until meat comes away from the bone. Remove oxtail from liquid, shred meat, removing any gristle or fat.
2. For the potato puree: Place potatoes in a large pot with 1 tbsp salt. Add water so it is 10cm above potatoes. Bring to the boil over high heat then reduce heat so it’s simmering rapidly. Cook for 10-15 minutes or until potatoes are soft. rain well, return to the pot, shake to evaporate water. Pass through a ricer or fine sieve back into pot. Add butter and hot cream, stir until smooth but firm.
3. For the mushrooms and spinach: In a heavy based pan, heat half the butter and sauté half the garlic. Add oyster mushrooms and cook for 2 minutes then add enoki mushrooms and cook for a further minute. Season with salt and pepper. In the same pan add the remaining butter and garlic. Add spinach and wilt at a high heat, season with salt and pepper.
4. For the steaks: Ensure steaks are at room temperature. Heat a frying pan or grill plate over medium high heat. Cook steaks for 3-4 minutes for medium or until cooked to your liking. (or to and internal doneness of 58°C). Transfer steaks to a clean plate, season, cover loosely with foil and rest for 5 minutes before serving.
5. For the jus: Return pan to a high heat, add stock, wine, jelly and mustard and bring to the boil. Cook, stirring for 5 minutes or until sauce has reduced and thickened.
6. To serve, place a bed of mash on plate with oxtail off to the side. Followed by steak, the mushrooms and spinach. Drizzle with jus.