Braised Oxtail with Green Beans and Salsify

For the braised oxtail with green beans and salsify, first turn meat in flour and sear each side in a roasting pan with olive oil. Remove the meat. Add shallots, garlic and root vegetables, fry tomato paste and deglaze with red wine. Add beef stock and spices. Return meat to roasting pan and braise, covered, in preheated oven at 140 °C (convection oven) for about 1 1/2 hours. When the meat is tender and separates from the bones, strain the sauce through a sieve, degrease and thicken with roux or assemble with butter.

Boil the green beans in salted water and rinse with cold water. Reheat with butter stock, season with salt and pepper.

Peel salsify, cut into small pieces and sauté in a saucepan with shallots and butter. Deglaze with milk or whipping cream and vegetable stock and cook until tender. Season with salt, pepper and nutmeg, blend and strain through a sieve.

Serve braised oxtail with green beans and salsify.

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