Sirloin of beef & braised oxtail

Sirloin of beef & braised oxtail

with mushroom puree and wilted spinach
by Mark Poynton

Prep Time: 30 Minutes      Cook Time: 5 Hours      Serves: 4
Mark Poynton

Mark Poynton
Alimentum

At Alimentum we have found the Grant SV200 to be a great asset to our kitchen and busines. The versatility of the Grant Universal Stirred Heater has enabled us to enhance our sous vide cooking technique, whilst offering all the benefits of the Grant sous vide baths. I`ve been delighted with the superb, responsive service from Grant.

Ingredients: 
  • 480g piece of sirloin of beef
  • 750g raw oxtail cut in to pieces
  • 2 litres brown chicken or beef stock
  • 4 eggs
  • 100g plain flour
  • 100g dried bread crumbs
  • 1 carrot
  • 1 stick of celery
  • ½ onion 
  • 2 cloves garlic
  • 500g baby spinach 
  • 500g button mushrooms
  • 200g double cream
Preparation: 
  • Cut the oxtail into small pieces and fry in a little vegetable oil then add the chopped vegetables & fry until golden. Place these ingredients in a roasting tray with the stock and cook in a preheated oven at 120ºC (248ºF) for 4-5 hours.
  • When cooked (the meat should fall away from the bone when a little pressure is applied) remove the oxtail’s from the cooking juices and pick the meat from the bone while still warm. Pass the cooking juices through a strainer and add a little back to the cooked meat to maintain moisture.
  • Season the meat & juices with a little salt to taste, then roll the meat, using cling-film, into sausage shapes and place in the fridge for 2 hours (or overnight if preferred). 
  • Reserve the cooking juice to serve as sauce. When the oxtail has set in the sausage hape cut into serving size pieces then roll through the seasoned flour, dip into beaten eggs and coat with breadcrumbs, ready for finishing.
  • Wash the mushrooms in cold water and drain. Quickly break the mushrooms into small pieces using the pulse function on a blender. Place the mushroom pieces into a deep, heavy bottomed pan and dry fry for about 20 minutes until all the liquid disappears, then add the double cream and blend until smooth. Season with salt and lemon juice to taste.
  • Cut the beef into four 120g pieces and season with salt and freshly ground pepper. Place the sirloin pieces (trimmed of all fat and sinew) into a sous vide bag and seal, cook at 57°C (135°F) for 35 minutes then remove.
  • Heat a heavy based oven proof frying pan. Add a little vegetable oil and seal the outside of the steaks until golden all over, then put into a preheated oven at 180°C (356°F) for about 6-8 minutes for medium rare, (medium 8-12). Remove from the heat and leave to rest for about 5 minutes.
  • Colour the coated oxtail in a little hot oil until golden, then place with the beef in the oven at 160°C (320°F) for 3 minutes. Meanwhile heat the mushroom puree and wilt the spinach in a little butter. Season both to taste and arrange on warmed plates to serve, alongside the oxtail and sliced beef, which is drizzled with the oxtail cooking juices to finish. Creamed potato & roasted shallot makes the perfect accompaniment.