Jellied Oxtail

Name: Jellied Oxtail
Cuisine: French
Ingredients: If you wish to present the jelly unmoulded, first strain 600 ml of the warm sauce through a sieve lined with a double thickness of moistened muslin into a bowl. Soften 10 g leaf gelatine in cold water for 5 minutes then squeeze gently and add to the warm sauce. Set this bowl within a larger bowl containing ice cubes, a handful of salt and some water. Stir until the sauce is cool. Add the meat, vegetables, parsley and capers, taste and season well. Spoon into the mould, cover with cling wrap and refrigerate for 6-8 hours to set. To unmould, dip the mould into very hot water for 10 seconds or more to loosen the jelly. Place a serving platter over the bowl and invert. Hold the bowl firmly against the platter and shake gently to release the jellied oxtail.; Serve with plenty of crusty bread and cornichons this should be enough for 12 as an entrée.; Select a bowl or terrine to hold the jellied oxtail. Combine the boneless oxtail, braising vegetables and sufficient sauce to moisten the meat with 1 cup finely shredded flat-leaf parsley and 2 tablespoons rinsed and dried capers. Taste and season generously [dishes that are to be served cold generally need more salt than hot dishes], then spoon into the bowl or terrine and refrigerate for 4-6 hours to set. The jelly will have a limpid texture and will not be firm enough to withstand being turned out.

Preparation info

Difficulty
Easy

Appears in

French

By Damien Pignolet

Published 2005

About

Instead of serving Oxtail Ragoût with its sauce, it can be set in a bowl to make jellied oxtail.

Imagine arriving in a French country town somewhere in Provence around noon, just as the stores are closing for the shopkeepers to partake of their three-hour lunch. In the square is a welcoming bistro with a simple chalkboard sign outside offering the plat du jour, Queue de Boeuf en Gelée. You are greeted warmly and, after a sip of rosé and a ni

Method