Braised Oxtail

1. Sauté 100g peeled and cut carrot , peeled and cut brown onion , and celery
2. Add 30g tomato paste and cook out to release the flavour
3. De-glaze with 200ml shiraz
4. Add 600ml beef stock , 2 bayleaves and add 500g chopped oxtail
5. Place in oven with a lid for approx. 8 hours at 110 degrees and cook until the meat falls off the bone

6. Allow to rest overnight before shredding

Croquettes

1. Wrap 200g parsnip in foil and bake in the oven until a knife goes straight through with no resistance
2. Remove the parsnips from the foil and then remove the skin . Mash the parsnips with 20g butter , salt and pepper
3. Add 200g of the shredded and braised oxtail
4. Add 20g chopped thyme and 20g chopped chives
5. Combine altogether and check seasoning , adjust if needed .
6. Roll the mix into logs
7. Toss in flour , then into an egg mix and finish in panko breadcrumbs .

8. Set aside , ready

to fry for service

Shiraz Butters

1. Reduce 300ml of shiraz to 100ml
2. Beat 250g of softened salted and slowly add shiraz syrup
3. Then add 20g chopped parsley
4. Roll butter into a log , wrap and refridgerate until set

5. When set , cut into pieces approx. 1.5cm wide

TO SERVE

1. Chargrill beef fillet to medium rare
2. Set aside to rest for 8 minutes
3. Whilst beef is resting , fry the parsnip and oxtail croquettes
4. On the plate arrange the croquettes , place the beef down , pour a little red wine jus
5. Place chanteray carrots which have been peeled and boiled
6. Place the shiraz butter ontop of the beef , allow to melt slightly
7. Garnish with micro herbs and serve