A great winter recipe ideal for pubs and restaurants looking to enhance their steak menu. This dish uses sirloin steak – dry aged by Campbell Brothers, cooked on a chargrill and served with a tasty oxtail mac and cheese and Roscoff onions. The oxtail requires pre-cooking the day before.
Ingredients (cook the day before)
- 10 Oxtail Pieces
- 1 Onion
- 1 Garlic Bulb
- 2 Carrots
- 4 Celery Sticks
- 1 Bay Leaf
- 6 Sprigs of Thyme
- 3 Sprigs of Rosemary
- 250ml Red Wine
- 300ml Beef Stock
- Heat a deep frying pan or oven tray.
- Season the oxtail and seal in the hot pan until browned, then remove and set to one side.
- Add chopped onions, garlic, chopped carrot & celery to the hot pan and colour well.
- Then add the herbs, red wine and beef stock.
- Add the oxtail and any juices to the pan, cover and slow cook for 4-5 hours until tender.
- Once cooked, remove the oxtail and pass the remaining stock through a fine sieve into a clean pan.
Reduce the stock until a rich glaze is formed. Coat the oxtail. Use as required.
Dry-Aged Steak Bone-In
- 1 Steak – Dry Aged – Bone-In
- Preheat the chargrill and season the steak with salt.
- Chargrill on each side for about 3-4 minutes and allow to rest.
- Finish with freshly cracked black pepper and carve from the bone.
- Serve with the Oxtail Mac & Cheese and Roscoff onion
Mac and Cheese
This will give you 10 individual portions
- 500g Macaroni
- 60g Butter
- 60g Plain Flour
- 650ml Whole Milk – Warmed
- 100ml Double Cream
- 280g Vintage Cheddar
- Cook the macaroni for 8-10 minutes, refresh and set to one side.
- Melt the butter in a large pan and then add the flour and cookout to form a roux.
- Gradually add the milk a little at a time and cook for 10-15 minutes until thickened.
- Add the cream and 200g of the cheese, stir until melted, then season.
- Mix the pasta with the sauce and place into individual ovenproof dishes with one piece of cooked oxtail and sprinkle with the remainder of the cheese.
- Bake until hot and golden then finish with freshly cracked black pepper.
- 5 Roscoff Onions
- 20g Rendered Beef Fat or Olive oil
- 100g Butter
- 4 Garlic Cloves
- 2 Bay Leaves
- 6 Thyme sprigs
- 50ml Chicken Glace
- Cut the onions in half.
- Heat a deep frying pan and add the beef fat or oil then seal the onions until caramelised.
- Add the garlic, thyme, bay leaves and continue to cook on a medium heat for 5-6 minutes.
- Then add the butter and transfer to the oven and continue to cook for 20-25 minutes at 150c.
- Remove from the oven and add the chicken glace to glaze then remove from the pan – Keep warm until required.