Braised Ox Tail and Walnut Praline

Braised a batch of Oxtail with Orange, Olives and Walnuts, but decomposed the recipe so that diners could pick and choose from the components to suit individual tastes.

Braised Ox Tail

Walnut and Red-Wine Vinegar Praline

Stale Bread Dumplings
  • Followed the general theme of the ox tail recipe but deviated a little by browning the vegetables in the same pan used to colour the ox tail segments. Also skipped the flour toss, before transferring all to a large pot with a sprig of rosemary tucked under a snug cartouche, and baking at 150 degrees C for three hours.
  • When cool enough to handle, removed meat from bones, and chilled cooking juices. Discarded fat from surface of cooled liquid. Stirred about 1 cup of juices to the reserved meat, before covering with foil and chilling until serving time.
  • Poured remaining cooking juices into a small pot, added orange rind and reduced by about a half to make a sauce.
  • When ready to serve, reheat meat in its covered dish for about 20 minutes at 180 degrees C. Reheat sauce over gentle heat.
  • Serve ox tail with olives, sauce, walnut praline, a steamed green vegetable, and Baguette Dumplings all passed separately.
  • Preheat oven to 180 degrees C.
  • Spread walnuts on a lined baking tray.
  • In a small pan, dissolve 3/4 cup sugar in 1/4 cup red wine vinegar. Increase heat and cook until a hard caramel forms (test by dropping small drops into cool water)
  • While caramel forms, heat walnuts in the preheated oven, so they toast slighty.
  • Once caramel is ready, work quickly so that nuts and caramel remain hot, and tip hots nuts carefully into caramel, stir, then pour onto tray and use a spatula to spread nuts into a single layer. Continue to stir so that caramel does not slide off nuts, until caramel begins to cool and set.
  • Break into shards once praline has cooled.

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