8 large oxtails
24 savoy cabbage leaves well blanched
36 roasted button onions
200g mushrooms sautéd
Bones from the tails and the tips
2 litres hefty red wine
A little vinegar
2 litres veal stock
Remove tips from tails and reserve. Bone out tails to achieve 8 triangular pieces flatten slightly between cling film.
Cover 2 large sheets of oiled foil with caul. Lay 4 oxtails on each alternately to make neat rectangles. Season well cover with cabbage leaves onions lardons and mushrooms.
Roll into a tight sausage with pigs caul and tie at one-inch intervals. Brown sausage well in roasting pan.
Remove and brown bones from oxtail in same pan.
Add mirepoix and fry until golden. Pour off fat and deglace with vinegar. Add wine and reduce by half. Replace oxtails add stock and enough water to cover. Bring to the boil. Add bouquet garni cover and braise for 3 hours in a low oven.
Remove tails from liquor and allow to cool. Strain liquor cool then refrigerate. Vacuum pack tails when cold and then chill in iced water.
Next day remove solidified fat from stock. Portion oxtail and remove string. Place each portion into vac-bags with 1tbs of sauce and seal.
Reduce sauce slightly. Reheat oxtail in water bath at 90ºC. Serve with root vegetables boiled potatoes or mash.