OXTAIL À LA ROYALE

SERVES 6

30 MINUTES PREPARATION TIME

4 HOURS COOKING TIME

2 oxtails, cut into pieces by the butcher

2 brown onions, peeled

4 cloves

2 tablespoons olive oil

200 g (7 oz) speck (smoked pork belly), rind removed, cut into thin matchsticks

4 carrots, peeled and sliced

1 leek, white part only, peeled

6 French shallots, thinly sliced

6 garlic cloves, thinly sliced

2 tablespoons plain (all-purpose) flour

2 litres (70 fl oz/8 cups) red wine (Côtes du Rhône style works well)

Bouquet garni

1 tablespoon coarse salt

1 orange

100 g (3½ oz) foie gras, diced (see note )

Salt and pepper

1 bunch of tarragon, leaves picked

THE TAILS

Blanching the oxtails removes any impurities. To blanch, place the oxtail pieces in a large saucepan of water. Bring to the boil. Drain, then rinse.

COOKING

Stud the onions with the cloves.

Heat the olive oil in a large flameproof casserole dish over a medium heat. Cook the oxtail, in batches, for 5 minutes on each side, or until browned. Transfer to a plate. Add the speck to the casserole dish. Cook, stirring occasionally, for 3 minutes or until browned. Return the oxtail to the dish. Add the carrot, onions, leek, shallot and garlic. Stir in the flour. Add the wine, bouquet garni and coarse salt. Simmer, uncovered, for 3 hours, or until the meat is falling off the bone.

Debone the oxtail. Shred the meat and place into a bowl. Cover to keep warm.

Remove the bouquet garni from the cooking liquid. Coarsely grate the zest of the orange. Mix the cooking liquid and vegetables, in batches, in a food processor until smooth. Add the foie gras, squeeze in the juice of the orange and process again. Return the mixture to the casserole dish. Season. Stir in the meat. Garnish with tarragon leaves and orange zest.

SERVE WITH

Orange wedges and a good chestnut purée.

NOTE

If fresh foie gras is not available, look for semi-cooked and cooked foie gras, which is availalbe vacuum-packed in tins or jars from French food grocers or specialty gourmet food stores. If it’s not available, substitute with 75 g (2¾ oz) of chopped butter.