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Cooks the Books: Stuffed Oxtail Medallions with Parsnip Puree and Prune Jus
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Stuffed Oxtail Medallions with Parsnip Puree and Prune Jus

Course Main Course
Prep Time 1 minute
Cook Time 4 minutes
Servings 6 servings
Author Student Chefs: Ashley Sedgwick and Alden Giberson, team Durham College

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

Chef’s Notes:
Pick oxtail meat while warm