- 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.