Serves 8

Ingredients

Chicken stock

4.5kg chicken backs and necks

6.8kg ice cubes

227g diced leeks, white part only

113g diced celery

113g diced celery root

113g sliced shallots

113g diced fennel

5 white peppercorns

1 bay leaf

1 sprig thyme

 

Veal jus

9kg veal knuckle bones, cut into 5cm pieces

2kg veal feet, cut into 5cm pieces

59ml canola oil

907g sliced onions

907g diced carrots

907g diced celery

907g diced leeks

907g diced celery root

113g tomato paste

950ml red wine

10 sprigs thyme

25 black peppercorns

2 bay leaves

13kg ice cubes

 

Veal stock

2kg veal bones

2kg veal breast, cut into 2-inch pieces

1.3kg veal feet, cut into 2-inch pieces

9kg ice cubes

227g sliced onion

113g diced celery

113g diced celery root

113g diced leeks, white part only

473ml white wine

10 white peppercorns

5 sprigs thyme

1 bay leaf

 

Braised oxtail

1.3kg beef oxtail

3 white onions, diced

2 carrots, diced

2 stalks celery, diced

½ celery root, diced

3.75l red wine

Salt, to season

59ml canola oil

59g tomato paste

1.9l veal stock

4 sprigs thyme

2 bay leaves

 

Beef

900g beef tenderloin

Salt, to season

1 sprig thyme

 

Thyme and garlic butter

4 tbsp butter

5 sprigs thyme

2 cloves garlic, crushed but kept whole

 

Bone marrow crust

1 tbsp plus 1 cup butter, softened

2 tbsp minced shallots

59g thyme leaves

59g chopped parsley

450g brioche breadcrumbs

170g diced bone marrow

1tsp salt

 

Crushed potatoes

900g fingerling potatoes, peeled

Salt, to season

113ml extra virgin olive oil

113g sliced chives

 

Rendered marrow fat

12 6.5cm thick beef marrow bones

59ml water

Bordelaise sauce

950ml veal jus

1tbsp olive oil

1tbsp minced shallots

1tbsp thyme leaves

56g rendered marrow fat

½ tsp salt

 

To finish

112 small chanterelles

16 large swiss chard leaves

2 tbsp butter

5 sprigs thyme

1 clove garlic, crushed but kept whole

Salt, to taste

Fleur de sel

16 sprigs baby yellow chard

 

Method

Chicken stock

Rinse the bones well under running water for 5 minutes. Place the bones in a 22l stockpot, top with the ice and bring to a simmer over medium heat. Skim all of the impurities and fats off the top as it simmers. After the stock is skimmed, add the leeks, celery, celery root, shallots, and fennel. Make a sachet by wrapping the peppercorns, bay leaf, and thyme in a piece of cheesecloth. Add the sachet to the stock. Simmer, uncovered, for 3 hours, skimming every 30 minutes. Strain and chill over ice.

 

Veal jus

Preheat the oven to 190c. Spread the veal bones and feet in a single layer on 2 large rimmed baking sheets and roast in the oven until golden brown for 45 minutes to 1 hour, turning the bones and feet after 30 minutes. Heat the oil in a 22l stockpot over high heat. Sautée the onions, carrots, celery, leeks, and celery root until they caramelize for 10-15 minutes. Add the tomato paste and sautée until caramelized for 5-7 minutes. Add the red wine and reduce to a syrup consistency. Make a sachet by tying the thyme, peppercorns, and bay leaves in cheesecloth. Add the bones and feet to the stockpot with the sachet and cover with the ice. Bring to a simmer over medium heat and skim the stock of all impurities and fats that rise to the top. Simmer over low heat, uncovered, for 5 hours, skimming every 30 minutes. Strain through a fine-mesh chinois and reduce to 1l. Strain again and chill over ice.

 

Veal stock

Rinse the bones well under running water for 5 minutes. Place the bones, veal breast, and veal feet in a 22l stockpot. Cover with the ice and bring to a simmer over medium heat. Skim all of the impurities and fats off the top as it simmers. After the stock is skimmed, add the onion, celery, celery root, and leeks. Make a sachet by wrapping the peppercorns, thyme, and bay leaf in a piece of cheesecloth. Add the sachet to the stock. Simmer, uncovered, for 4 hours, skimming every 30 minutes. Strain and chill over ice.

 

Braised oxtail

Place the oxtails in a nonreactive container with the onions, carrots, celery and celery root. Add the red wine, cover, and refrigerate for 48 hours. Preheat the oven to 135c. Remove the oxtails from the marinade and pat them dry. Season with salt. Strain the marinade, reserving the liquid and the vegetables separately. In a large saucepan, bring the liquid to a simmer, skimming off any fats and impurities that rise to the top. Heat the oil in a large straight-sided pan. Add the reserved vegetables and sweat over medium heat. Add the tomato paste and sweat for 2 minutes. Deglaze the pan with the simmering liquid. Add the veal stock, thyme, and bay leaves, bring to a simmer, and return the oxtails to the pan. Bring to a simmer, skimming the liquid. Cover and braise in the oven for 4 hours or until the meat is tender and falling from the bone. Remove the meat from the braising liquid and pick the meat from the bones. Strain the liquid and reduce to a glaze. Add the picked meat back to the liquid and glaze. Chill.

 

Beef

Season the beef with salt and place in a sousvide bag with the thyme. Vacuum-seal and cook in a water bath maintained at 63c by an immersion circulator for 25-30 minutes. Chill in an ice-water bath, remove from the bag and cut into 8 portions.

 

Thyme and garlic butter

In a small saucepan over medium heat, warm the butter until the milk solids begin to brown. Add the thyme and garlic, remove from the heat and cool to 65c.

 

Bone marrow crust

Heat 1 tbsp of the butter in a sautée pan. Add the shallots and sweat for 5 minutes over low heat. Add the thyme and parsley and mix thoroughly. Remove from the heat and cool. Combine with the breadcrumbs and then fold in the remaining 1 cup butter. Fold in the bone marrow and season with the salt. Place
the mixture between 2 sheets of parchment paper and roll to 32mm thick. Keep cool. Punch out 8 crust disks to fit the top of the beef tenderloin portions.

 

Crushed potatoes

Put the potatoes in a medium saucepan and cover with cold water. Season with salt and bring to a simmer over medium heat. Simmer until tender for about 30-35 minutes. Strain. Return the potatoes to the saucepan and crush with a fork, adding in the extra-virgin olive oil. Stir in the chives and season with salt.

 

Rendered marrow fat

Soak the bones in water for about 30 minutes. Once the marrow is soft, carefully push it out of the bone. Cut the bone marrow cylinders into 1.3cm pieces. Place the bone marrow and ¼ cup water in a medium pot over low heat. Render the marrow, making sure not to brown it. Once all of the water has been cooked out and the marrow is completely rendered, strain through a fine mesh chinois, reserving only the liquid fat.

 

Bordelaise sauce

In a small saucepan over medium heat, reduce the veal jus to 2 cups. Heat the oil in a small saucepan over medium heat. Add the shallots and sweat. Add the reduced jus, bring to a simmer and add the thyme leaves. Break the sauce with the rendered marrow fat and season with the salt.

 

To finish

Clean the chanterelles of all dirt with a paring knife and scrape any discoloration from the stems. Trim the bottoms and rinse thoroughly. Spread the chanterelles on paper towels to dry. Bring a pot of salted water to a boil. Add the large swiss chard leaves and cook for 15-20 seconds. Transfer to a bowl of ice water, and, once cold, strain. In a sautée pan over medium heat, warm 1 tbsp of chicken stock with the swiss chard. Add 1 tbsp of the butter, tossing to glaze. In another sautée pan, melt the remaining 1 tbsp of butter. Add the chanterelles, thyme and garlic, sweating until the chanterelles are tender. Add the remaining 1 tbsp chicken stock, reducing until almost dry. Season with salt and discard the thyme and the garlic. Lay out 8 glazed swiss chard leaves and place 1 ½ tbsp of the warm braised oxtail in the centre of each leaf. Wrap the leaf around the oxtail to create a small bundle. Roll each piece of beef in the thyme and garlic butter. Top with a bone marrow crust disk. Broil on high for 1 minute until golden. Slice the beef in half lengthwise. Brush the cut sides of the beef with thyme and garlic butter and sprinkle with fleur de sel. Spoon the 1 tbsp of crushed potatoes on a plate. Place the bone marrow crusted beef on top. Spoon the chanterelles around the beef and place a swiss chard bundle and a glazed swiss chard leaf above the beef. Finish the plate with the bordelaise sauce and garnish with 2 baby yellow chard sprigs.

 

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