Stuffed Oxtail

Ingredients

• oxtail
• 400 grammes very lean beef
• 200 grammes fat pork
• 150 grammes breadcrumb
• milk
• 2 whole eggs
• 100 grammes truffle peelings
• 15 grammes salt
• a small pinch of pepper
• a point of spice
• aromatics
• arrowroot

Instructions

1. Bone the tail without piercing it and season the inside.
2. Chop 400 grammes of very lean beef with 200 grammes of fat pork; soak 150 grammes of breadcrumb in milk and press it; combine with 2 whole eggs, 100 grammes of truffle peelings, 15 grammes of salt, a small pinch of pepper and a point of spice.
3. Fill the tail with this forcemeat and sew it up.
4. Wrap it like a galantine and cook it gently for 3 hours, as for a boiled beef.
5. Unwrap it and set it on a bed of aromatics.
6. Moisten with the necessary quantity of its cooking liquor and finish it by braising gently.
7. Glaze it at the end.
8. Strain and reduce the cooking liquor and thicken it with arrowroot.
9. Serve with any vegetable garnish, purée or sauce that suits the large pieces of beef.