Bulls’s tail brioche with Japanese Mayonnaise Recipe
Ingredients (4 people)
– Coriander outbreaks
Brioche
– 375 gr of plain flour (160 w)
– 67.5 gr of milk
– 32 gr. of sugar
– 6.5 gr. of yeast
– 140 gr. of egg
– 115 gr. of butter
– Tbsp. salt
Bull’s tail
– 3 kg. of bull’s tail
– 1 kg. of spring onions
– 1 kg. carrots
– 500 gr. leeks
– 1 head of garlic
– Tbsp. spoon thyme, rosemary and bay
– ½ spoon of sweet paprika
– ½ l. red wine
Japanese mayonnaise
– 2 eggs
– 200 gr. of sunflower oil
– 50 gr. of bull’s tail juice
– Salt and lemon
Elaboration
To prepare the brioche put the flour, the milk, the eggs and salt into a mixer and knead the ingredients for one minute. Then, add the butter softened and mix all until smooth. Make dices of 10 gr. and left them to ferment for 30 minutes.
For the bull’s tail, season the bull’s tail with salt and pepper and set aside. Sauté the vegetables until browned, then add the beef and stew it. Pour the red wine in the pot and let it reduce. Put the water and cook for 4 hours. Strain and reduce the sauce with the unboned meat and set aside.
Lastly, prepare a mayonnaise, and add to it the beef juice little by little. Put it in a feeding bottle.
Finishing
To serve, fry the brioche and fill it in with the crumbled bull’s tail. Add a bit mayonnaise and some coriander outbreaks.
