2024 Cooks the Books presented by Canadian Beef – Team 2 Durham College
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2024 Taste Canada Cooks the Books
presented by Canadian Beef
Stuffed Oxtail Medallions with Parsnip Puree and Prune Jus
Recipe by: Student Chefs Ashley Sedgwick and Alden Giberson
Team: Durham College | Whitby, Ontario
Oxtail and barley wrapped in caul fat, served with a rich beefy California Prune jus. Served with DC grown apple-fennel slaw inspired by the classic Waldorf salad.
Stuffed Oxtail Medallions with Parsnip Puree and Prune Jus
Ingredients
Stuffed Oxtail Medallions:
- 4 lbs (1800 g) Canada Beef Oxtail simmered in water for 4 hrs, picked from bones
- 4 tbsp (60 ml) Lactantia butter
- 12 tbsp (180 mL) pearl barley, washed
- 2 cups (500 mL) Each, vegetable stock and oxtail braising water simmering
- 2 tbsp (30 mL) Each carrot, onion, celery, brunoise
- 3 tbsp (30 mL) Each, Club HouseⓇ spices: Garlic Powder, Onion Powder, Dried Thyme and La Grille Brazilian BBQ
- 10 oz (300 g) beef caul fat, cut into 9” rounds
- 12 cups (3 L) brown beef stock
- 4 tbsp (60 mL) canola oil
Parsnip puree:
- 1 lb (454 g) parsnip, peeled, med dice
- 2 cups (500 mL) vegetable stock
- 3 tbsp (45 mL) Lactancia unsalted butter
- 2 cup (500 mL) Lactancia 35% cream
- 1 tsp (5 mL) Each Club HouseⓇ Garlic and Onion Powder
California Prune Jus:
- 12 cups (3 L) brown beef stock
- 3 tbsp (45 mL) Lactancia butter
- ½ cup (125 mL) Each, California Prunes, chopped and shallot, brunoise
- 1 cup (250 mL) red wine
Glazed Carrots:
- 6 small carrots with green tops washed, peeled and trimmed
- 2 tbsp (30 mL) Each, Lactancia butter, DC honey and Dijon mustard
- 1 tsp (5 mL) Club HouseⓇ Black Pepper, Garlic, Salt Seasoning, ground
Roasted Pickled Beets:
- 6 small pickled beets halved
- 1 tbsp (15 mL) canola oil
- 1 tsp (5 mL) Club HouseⓇ Black Pepper, Garlic, Salt Seasoning, ground
Caramelized Brussels Sprouts:
- 12 Brussels sprouts washed, trimmed, halved
- 2 tbsp (30 mL) Each, Lactancia butter and canola oil
- 1 tsp (5 mL) Club HouseⓇ Black Pepper, Garlic, Salt Seasoning, ground
Kale Garnish:
- 6 leaves
- 1 tbsp (15 mL) canola oil
- 2 tbsp (15 mL) Club HouseⓇ La Grille Cracked Black Pepper, Onion and Garlic seasoning, ground
Candied California Walnut-California Prune-Apple-Fennel Slaw:
- ½ cup (125 mL) California Walnuts, toasted
- 2 tbsp (30 mL) white sugar
- 1 tsp (5 mL) Club HouseⓇ Sriracha Lime Seasoning
- ½ cup (125 mL) Each, California Prunes, gala apple and fennel, julienne
- 1 lime juice and zest
- 4 tbsp (60 mL) Olympic Organic Plain 3.5% yogurt
- ½ tsp (2.5 mL) ginger, ground
- TT salt and pepper
Instructions
Stuffed Oxtail Medallions:
- In a small sauce pan over medium heat saute mirepoix with butter until fragrant. Add barley and simmering stock, cook for approx.. 20 min until liquid has absorbed and is tender, cool. Season oxtail meat with Club House La GrilleⓇ Brazilian BBQ seasoning and divide into 6 x 5 oz (150g) portions. Stretch out one 9” diameter sheet of beef caul fat, add ¼ cup of cooled barley, surround with 5 oz (150g) of oxtail meat and wrap with caul fat. In saute pan heat canola oil over medium high heat and sear all sides of medallion. Add seared medallions to simmering California Prune jus and baste for 5 min. Serve immediately.
Parsnip Puree:
- In small sauce pan bring stock to a simmer and add diced parsnip for approx. 10-15 min. Strain, add back to pan and add cream and butter. Simmer for approx. 5 min and cream has slightly thickened. Puree, season and keep warm. Reserve.
California Prune Jus:
- In large brazier over med heat add butter, shallot and saute until lightly browned. Add wine and reduce by half. Add brown stock and reduce by 70% until sauce like consistency. Reserve
Glazed Carrot:
- Blanch carrot in salted boiling water, until al dente. Refresh in ice bath and reserve. In saute pan heat butter, Dijon, honey and heat carrots through. Serve immediately.
Roasted Pickled Beets:
- Pat dry pickled beets, toss with oil, seasoning and roast in 325 F (168 C) oven for 30 min. Reserve
Caramelized Brussels Sprouts:
- Blanch Brussels sprouts in salted boiling water for 2 min, refresh and strain. Toss with oil and season with crack pepper, onion garlic seasoning. Heat oil and butter in large skillet over med high heat and char cut side of each sprout. Reserve.
Kale Garnish:
- Toss kale with oil and Club HouseⓇ Black Pepper, Onion and Garlic seasoning. Lay on parchment paper lined sheet pan and roast in 325 F (168 C) oven for approx. 20 min or until crispy.
Candied California Walnut-California Prune-Apple-Fennel Slaw:
- Blanch California Walnuts in simmering water for 1 min, strain. While hot toss walnut with sugar and Club HouseⓇ Sriracha Lime seasoning. Spread over parchment paper and roast in 325 F (168 C) oven for 15 min. Cool. In a bowl, add all ingredients, toss and serve immediately.
Plating:
- Smear parsnip puree across plate, add one oxtail medallion to one side, spoon over jus and top with slaw. Neatly arrange vegetables and kale on puree.
Notes
Pick oxtail meat while warm
The 2024 student chefs selected a unique cut of beef for their recipe by exploring a new web-based education tool, the Canadian Beef Information Gateway. The Gateway has information on over 70 cuts of beef with cut descriptions, complete nutrition info per cut, how-to-cook recommendations, over 300+ recipe videos and more.
Taste Canada Cooks the Books presented by Canada Beef is a cooking competition that invites Canadian culinary students from across the nation to compete for the title of Canada’s Best New Student Chefs.
The 2024 student chefs created their own unique dish following the Cooks the Books criteria based on the 2024 theme: “Global Flavours Grow in Canada”. The theme which challenged the students to explore the rich tapestry of global cuisines and cultural influences that have shaped their culinary journeys.
The challenge was to create a distinctive recipe that marries these international inspirations with the best of Canadian ingredients, branded partner products and a unique cut of Canada Beef.
All recipes included a cut of AAA Canadian Beef as centre-of-plate and an assortment of Lactalis dairy products. Recipes used at least 60% of ingredients that are grown, produced and/or raised in Canada. The students were invited to use the What’s in Season section of the Canadian Food Focus website as their helpful resource. They also incorporated a handful of California Prunes and California Walnuts and a variety of Club House herbs and spices.
Photo Credits: Cathy Connally, Charley Best and Stephen Chu
Special Thanks to the 2024 Taste Canada Cooks the Books Sponsors:
Presented by Canadian Beef
