MMMMM----- Recipe via Meal-Master (tm) v8.06

Title: Humphrey's Beef w/Richard Guest - Part One
Categories: Beef, Wine, Vegetables, Herbs, Dairy
Yield: 4 Servings

500 g Centre cut eye fillet

MMMMM-------------------BRAISING LIQUOR/SAUCE------------------------
1 l Veal jus
200 ml Red wine
200 ml Port
1/2 Garlic bulb
2 Carrots; peeled, rough
- chopped
3 Celery ribs; chopped
1/2 Leek; chopped
1 lg Onion; chopped

MMMMM-----------------------OXTAIL FAGGOTS----------------------------
500 g Meaty oxtail pieces; trimmed
- well
125 g Ox liver; peeled, trimmed
1 Shallot; fine chopped
5 g Salt
2 g Ground pepper
2 g Dried sage
2 g Ground allspice
2 tb Suet
2 tb Breadcrumbs
250 g Pig’s caul (crepinette);
- soaked in cold water

MMMMM--------------------------BEEF TEA-------------------------------
400 g Beef mince
2 Bay leaves
10 Black peppercorns
8 Parsley stalks
2 ts Chopped chives
150 g Cooked ox tongue; diced
- (opt)

MMMMM------------------------PASTA DOUGH-----------------------------
2 c "OO" flour
2 lg Eggs
Salt
1 tb Olive oil

MMMMM--------------------BONE MARROW RAVIOLI-------------------------
150 g Bone marrow; soaked in cold
- water overnight
2 tb Chopped parsley
Juice and zest of 1 lemon
Salt & Pepper

MMMMM---------------------CELERIAC REMOULADE--------------------------
1 sm Celeriac; sliced thin,
- julienned
100 g Sour cream
1 tb Prepared horseradish
Juice of 1 lemon
1 tb Chopped parsley
Salt & pepper

MMMMM----------------------SPINACH GARNISH---------------------------
200 g English spinach leaves;
- washed & dried
10 g Butter
Salt & pepper

The day before serving make the braising liquor.

In a hot pan, saute the onion, garlic, leek, celery and
carrot until soft and caramelised.

Deglaze the pan with the red wine and port and reduce by
two-thirds.

Add the veal jus and cook until the liquid just coats
the back of a spoon, skimming all the time.

FAGGOTS: Set the oven @ 150ºC/300ºF. Season the oxtail
pieces well with salt and pepper. Heat a little oil in
an ovenproof pan. Brown the oxtail all over, remove and
drain.

Wipe the pan clean, return the oxtail to the pan and
pour over the braising liquor. Cover with a cartouche
and braise in the oven for 5-6 hours, or until the meat
falls away from the bone.

Remove the meat and set aside to cool slightly. Strain
the braising liquor and chill to set the fat deposits.

Chop the liver very finely. Pick the oxtail meat off the
bone and shred very finely, removing all the fat and
sinew.

CONTINUED IN PART TWO

RECIPE FROM: https://www.lifestyle.com.au

Uncle Dirty Dave's Archives

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