Oxtail terrine with gribiche sauce, green lentil salad from Puy en Velay and leek vinaigrette
preparation of recipe
Prepare the oxtail terrine:
Prepare an aromatic garnish by peeling 250 g. of carrots, 1 leek and 1 stalk of celery. Cutting them up.
Cut the oxtail into pieces.
Cut the veal foot in half.
Place the meat in a large casserole dish.
Cover with water and bring to a boil.
When it boils, let it cook for 5 minutes while skimming.
Drain meat and rinse under cold water.
Wash the casserole.
Place the aromatic garnish in the casserole with the onion studded with cloves, the bouquet garni and the meat.
Add coarse salt and pepper.
Pour in the red wine and add water as needed to completely cover the meat and filling.
Bring to a boil. When it boils, lower the heat and let it cook for 4 hours very gently.
Peel the 150 g. of remaining carrots and turnips. Cut them into brunoise (small cubes) and cook them separately in boiling salted water for a few minutes.
When the vegetables are cooked (check with the tip of a knife), put them in very cold water to refresh, drain and set aside.
After 4 hours of cooking, remove the meat from the pot. Flake the meat. Set aside in a chicken dish.
Remove the veal foot and the aromatic garnish. Throw it away.
Strain the broth and reserve it.
Peel the shallots and finely chop them.
In a large saucepan, melt the butter and sweat the minced shallots for 2 minutes with a pinch of salt. Add the broth and let it reduce to ¾ of its volume.
Line a cake pan. Place a layer of oxtail. Pour a ladleful of broth. Place a layer of turnips, a layer of meat, a layer of carrots, a layer of meat and one or two ladles of meat. Pack the terrine with your hands. Cover the terrine with cling film and place in the refrigerator for 24 hours.
Prepare the gribiche sauce:
Cook the hard-boiled eggs. Refresh them in cold water and shell them.
Separate the yolks from the whites.
Strain egg yolks through a sieve using a small spoon to crush the yolks.
Add mustard and whisk to combine.
Drizzle in oil like a mayonnaise.
When the sauce is finished, add the vinegar to loosen it.
Add pickles, capers, herbs and a julienned egg white.
Prepare the dressing for the lentil salad and leek vinaigrette:
Prepare a vinaigrette by finely chopping the shallot.
Soak shallot in vinegar for 5 minutes.
Place mustard in a bowl.
Mix in the oil.
Add salt and pepper and finish with vinegar.
Prepare the lentil salad:
Wash the lentils and cover them with cold water in a saucepan.
Peel the carrot. Cut it in slices.
Peel the onion and prick it with the clove.
Place the vegetables and the bouquet garni on the lentils.
Add salt and pepper and cook for 35 minutes.
Drain the lentils and let them cool.
Cut the meat into small pieces and the celery stalk.
Mix everything together in a large salad bowl and drizzle with half the dressing.
Prepare the leeks:
Wash the leeks.
Tie the leeks and cook them for 15 minutes in boiling salted water.
Drain the leeks on a rack for a few minutes.
Let the leeks cool and cut them in half or in slices.
Make a reservation.
Toasted bread (for 1 person) :
Prepare a clarified butter.
Cut a slice of bread into a triangle.
Flatten the slice of bread with a rolling pin.
Brush with clarified butter.
Toast the slice of bread in a toaster.
Make a reservation.
Service:
Cut a slice of terrine.
Using a cookie cutter, arrange the lentil salad and leeks in vinaigrette in a millefeuille.
Garnish with salad and a slice of toasted bread.
Pour remaining sauce into a sauce pan.
Sprinkle with Espelette pepper and a little salt.
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