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Categories:
sunflower oil oxtail carrots leeks tomato bay leaves cloves peppercorns berries red wine vegetable stock starchy potatoes butter egg yolks flour nutmeg red cabbage cranberry sauce
Viewed: 70 - Published at: 7 years agoIngredients
- 2 tbsp sunflower oil
- 4 1/2 lbs oxtail, sliced into 2 inch rounds
- 2/3 lb carrots, peeled and diced
- 1 lb leeks, trimmed and sliced
- 1 tsp tomato puree
- 3 None bay leaves
- 4 None cloves
- 1 tbsp peppercorns
- 4 None juniper berries
- 1 cup red wine
- 2 3/4 cups vegetable stock
- 2 1/4 lbs starchy potatoes, peeled and chopped
- 2 tbsp butter
- 2 None egg yolks
- 1/4 cup flour
- 1 pinch grated nutmeg
- 1 None small red cabbage
- 1/3 cup cranberry sauce
Method
- For the stew, heat the oil in a large pan, add the oxtail and sear over high heat for 2-3 mins, turning. Season then remove from the pan. Add the carrot and leek to the pan and saute for 2-3 mins. Stir in the tomato puree, bay leaves, cloves, peppercorns and juniper berries. Add the oxtail back into the pan. Pour in the wine and simmer until reduced by half. Pour in the stock then cover and simmer for 2 1/2 hours.
- Meanwhile, for the roulade filling, cook the potatoes in salted, boiling water for 12-15 mins until tender. Drain and mash thoroughly. Mix the potatoes with the butter, 2 egg yolks, flour and nutmeg and season. Leave to cool completely.
- Preheat the oven to 350°F. Remove the tough outer leaves of the cabbage then peel off 12-14 large leaves. Blanch in batches in a saucepan of boiling water for 4-5 mins. Dry the leaves and slice down the thick central ridge so that they lay flat. Spread mashed potato over each leaf and add spoonfuls of cranberry sauce. Roll the cabbage leaves, wrap in foil to secure then bake for 50-60 mins.
- Unwrap the cabbage rolls and leave to rest for 5-6 mins. Slice into rounds. Pick through the stew to remove the cartilage and tendons then divide between 4-6 bowls and arrange the sliced cabbage rolls on top.
