{"id":5789,"date":"2021-03-17T16:39:49","date_gmt":"2021-03-17T15:39:49","guid":{"rendered":"http:\/\/www.lalentillevertedupuy.com\/oxtail-terrine-with-gribiche-sauce-green-lentil-salad-from-puy-en-velay-and-leek-vinaigrette\/"},"modified":"2023-05-03T10:11:58","modified_gmt":"2023-05-03T09:11:58","slug":"oxtail-terrine-with-gribiche-sauce-green-lentil-salad-from-puy-en-velay-and-leek-vinaigrette","status":"publish","type":"post","link":"http:\/\/www.lalentillevertedupuy.com\/en\/oxtail-terrine-with-gribiche-sauce-green-lentil-salad-from-puy-en-velay-and-leek-vinaigrette\/","title":{"rendered":"Oxtail terrine with gribiche sauce, green lentil salad from Puy en Velay and leek vinaigrette"},"content":{"rendered":"
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Oxtail terrine with gribiche sauce, green lentil salad from Puy en Velay and leek vinaigrette<\/h1><\/span>
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Ingredients:<\/span><\/h3><\/h1><\/span>
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For 8\/10 people<\/p>\n<\/div>

Oxtail Terrine:<\/p>\n

400 g. of carrots<\/p>\n

1 leek<\/p>\n

1 stalk of celery<\/p>\n

1 bouquet garni<\/p>\n

1.5 kg of oxtail cut into pieces<\/p>\n

1 calf's foot<\/p>\n

1 onion<\/p>\n

1 clove<\/p>\n

5 black peppercorns<\/p>\n

1 teaspoon of coriander<\/p>\n

75 cl of red wine<\/p>\n

150 g. of turnips<\/p>\n

\u00bd bunch of flat leaf parsley<\/p>\n

10 g. of sweet butter<\/p>\n

2 shallots<\/p>\n

1 teaspoon of coarse salt<\/p>\n

salt, ground pepper<\/p>\n

Espelette pepper<\/p>\n

Gribiche sauce :<\/p>\n

2 eggs<\/p>\n

1 tablespoon of mustard<\/p>\n

1 tablespoon of vinegar<\/p>\n

20 cl grape seed oil<\/p>\n

3 tablespoons of chopped parsley<\/p>\n

3 tablespoons chopped chives<\/p>\n

1 tablespoon chopped capers<\/p>\n

1 tablespoon chopped pickles<\/p>\n

Lentil Salad:<\/p>\n

150 g. green lentils from Puy en Velay<\/p>\n

1 carrot<\/p>\n

1 onion<\/p>\n

1 clove<\/p>\n

1 bouquet garni<\/p>\n

300 g. of boiled oxtail<\/p>\n

1 stalk of celery<\/p>\n

1 tablespoon of vinegar<\/p>\n

1 tablespoon of mustard<\/p>\n

3 tablespoons of oil<\/p>\n

1 shallot<\/p>\n

salt<\/p>\n

ground pepper<\/p>\n

Leeks in vinaigrette :<\/p>\n

3 leek whites<\/p>\n

1 shallot<\/p>\n

2 tablespoons of vinegar<\/p>\n

1 teaspoon of mustard<\/p>\n

4 tablespoons of grape seed oil<\/p>\n

salt and pepper from the mill<\/p>\n

Toasted bread (per person) :<\/p>\n

10 g. of clarified butter<\/p>\n

1 slice of sandwich bread<\/p>\n<\/div><\/div><\/div>

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preparation of recipe<\/span><\/h3><\/h1><\/span>
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Prepare the oxtail terrine:<\/p>\n

Prepare an aromatic garnish by peeling 250 g. of carrots, 1 leek and 1 stalk of celery. Cutting them up.<\/p>\n

Cut the oxtail into pieces.<\/p>\n

Cut the veal foot in half.<\/p>\n

Place the meat in a large casserole dish.<\/p>\n

Cover with water and bring to a boil.<\/p>\n

When it boils, let it cook for 5 minutes while skimming.<\/p>\n

Drain meat and rinse under cold water.<\/p>\n

Wash the casserole.<\/p>\n

Place the aromatic garnish in the casserole with the onion studded with cloves, the bouquet garni and the meat.<\/p>\n

Add coarse salt and pepper.<\/p>\n

Pour in the red wine and add water as needed to completely cover the meat and filling.<\/p>\n

Bring to a boil. When it boils, lower the heat and let it cook for 4 hours very gently.<\/p>\n

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.<\/p>\n

When the vegetables are cooked (check with the tip of a knife), put them in very cold water to refresh, drain and set aside.<\/p>\n

After 4 hours of cooking, remove the meat from the pot. Flake the meat. Set aside in a chicken dish.<\/p>\n

Remove the veal foot and the aromatic garnish. Throw it away.<\/p>\n

Strain the broth and reserve it.<\/p>\n

Peel the shallots and finely chop them.<\/p>\n

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 \u00be of its volume.<\/p>\n

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.<\/p>\n

Prepare the gribiche sauce:<\/p>\n

Cook the hard-boiled eggs. Refresh them in cold water and shell them.<\/p>\n

Separate the yolks from the whites.<\/p>\n

Strain egg yolks through a sieve using a small spoon to crush the yolks.<\/p>\n

Add mustard and whisk to combine.<\/p>\n

Drizzle in oil like a mayonnaise.<\/p>\n

When the sauce is finished, add the vinegar to loosen it.<\/p>\n

Add pickles, capers, herbs and a julienned egg white.<\/p>\n

Prepare the dressing for the lentil salad and leek vinaigrette:<\/p>\n

Prepare a vinaigrette by finely chopping the shallot.<\/p>\n

Soak shallot in vinegar for 5 minutes.<\/p>\n

Place mustard in a bowl.<\/p>\n

Mix in the oil.<\/p>\n

Add salt and pepper and finish with vinegar.<\/p>\n

Prepare the lentil salad:<\/p>\n

Wash the lentils and cover them with cold water in a saucepan.<\/p>\n

Peel the carrot. Cut it in slices.<\/p>\n

Peel the onion and prick it with the clove.<\/p>\n

Place the vegetables and the bouquet garni on the lentils.<\/p>\n

Add salt and pepper and cook for 35 minutes.<\/p>\n

Drain the lentils and let them cool.<\/p>\n

Cut the meat into small pieces and the celery stalk.<\/p>\n

Mix everything together in a large salad bowl and drizzle with half the dressing.<\/p>\n

Prepare the leeks:<\/p>\n

Wash the leeks.<\/p>\n

Tie the leeks and cook them for 15 minutes in boiling salted water.<\/p>\n

Drain the leeks on a rack for a few minutes.<\/p>\n

Let the leeks cool and cut them in half or in slices.<\/p>\n

Make a reservation.<\/p>\n

Toasted bread (for 1 person) :<\/p>\n

Prepare a clarified butter.<\/p>\n

Cut a slice of bread into a triangle.<\/p>\n

Flatten the slice of bread with a rolling pin.<\/p>\n

Brush with clarified butter.<\/p>\n

Toast the slice of bread in a toaster.<\/p>\n

Make a reservation.<\/p>\n

Service:<\/p>\n

Cut a slice of terrine.<\/p>\n

Using a cookie cutter, arrange the lentil salad and leeks in vinaigrette in a millefeuille.<\/p>\n

Garnish with salad and a slice of toasted bread.<\/p>\n

Pour remaining sauce into a sauce pan.<\/p>\n

Sprinkle with Espelette pepper and a little salt.<\/p>\n<\/div>

Find this recipe on :<\/p>\n<\/div>

Le blog et photos \u00a9 \" Maison Jos\u00e9phine \"<\/span><\/a><\/div><\/div><\/div><\/div><\/div>\n","protected":false},"excerpt":{"rendered":"","protected":false},"author":5,"featured_media":5388,"comment_status":"closed","ping_status":"open","sticky":false,"template":"","format":"standard","meta":{"footnotes":""},"categories":[66,67],"tags":[],"class_list":["post-5789","post","type-post","status-publish","format-standard","has-post-thumbnail","hentry","category-recipes","category-single-dish"],"_links":{"self":[{"href":"http:\/\/www.lalentillevertedupuy.com\/en\/wp-json\/wp\/v2\/posts\/5789","targetHints":{"allow":["GET"]}}],"collection":[{"href":"http:\/\/www.lalentillevertedupuy.com\/en\/wp-json\/wp\/v2\/posts"}],"about":[{"href":"http:\/\/www.lalentillevertedupuy.com\/en\/wp-json\/wp\/v2\/types\/post"}],"author":[{"embeddable":true,"href":"http:\/\/www.lalentillevertedupuy.com\/en\/wp-json\/wp\/v2\/users\/5"}],"replies":[{"embeddable":true,"href":"http:\/\/www.lalentillevertedupuy.com\/en\/wp-json\/wp\/v2\/comments?post=5789"}],"version-history":[{"count":25,"href":"http:\/\/www.lalentillevertedupuy.com\/en\/wp-json\/wp\/v2\/posts\/5789\/revisions"}],"predecessor-version":[{"id":9087,"href":"http:\/\/www.lalentillevertedupuy.com\/en\/wp-json\/wp\/v2\/posts\/5789\/revisions\/9087"}],"wp:featuredmedia":[{"embeddable":true,"href":"http:\/\/www.lalentillevertedupuy.com\/en\/wp-json\/wp\/v2\/media\/5388"}],"wp:attachment":[{"href":"http:\/\/www.lalentillevertedupuy.com\/en\/wp-json\/wp\/v2\/media?parent=5789"}],"wp:term":[{"taxonomy":"category","embeddable":true,"href":"http:\/\/www.lalentillevertedupuy.com\/en\/wp-json\/wp\/v2\/categories?post=5789"},{"taxonomy":"post_tag","embeddable":true,"href":"http:\/\/www.lalentillevertedupuy.com\/en\/wp-json\/wp\/v2\/tags?post=5789"}],"curies":[{"name":"wp","href":"https:\/\/api.w.org\/{rel}","templated":true}]}}