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INGREDIENTS

Royale:
100gr armagnac
400gr milk
300gr blood
200gr egg white
200gr breadcrumbs
500gr boneless tail
1kg minced loin meat
750gr Iberian chin meat
360gr duxell
60gr salt
40gr truffle Oxtail stew
Salmi:
10 shallots
100gr butter
100gr boletus Thyme and rosemary
500ml Porto wine
2 liters meat broth
100 gr slightly fried foie
Onion with cocoa:
50gr glucose
40gr sugar
100gr water
100gr cocoa
200gr water
Foyot sauce:
1 egg yolk
150gr butter
50gr concentrated meat broth
Vinegar drops
Salt and pepper

KEYS

Main ingredient:

Dish:

Style:

Atmosphere:

Time:

Difficulty:

People:

Beef
Second
Home cooking
Kisko García
2 hours
Hard
4

Main ingredient:

Beef

Dish:

Second

Style:

Home cooking

Atmosphere:

Kisko García

Time:

2 hours

Difficulty:

Hard

People:

4

Oxtrail royal with cocoa onion

Preparation:

 Royale:

Mix all the ingredients and let aside. Make foie balls and freeze them. Wrap the meat into rolls and place a ball of foie in the center. Vacuum seal and cook at 63ºC for 30hours.

Oxtail stew:

Slightly fry the oxtail and sauté the vegetables. Cook these two together and add the sweet paprika, the wine and let everything reduce. Add the aromatic herbs and cook for 3 hours until the tail meat is tender. Let it temper and remove the bones.

Salmi:

Sauté the shallots together with the butter and aromatic herbs. Add the boletus and cook. Add the Porto wine and let everything reduce. Add the broth, foie, strain and set aside.

Foyot sauce:

Prepare a hollandaise sauce using the bain-marie technique. Add the broth, salt and pepper.

Onion with cocoa:

Make a caramel with glucose, sugar and water at 120ºC. Dissolve the cocoa with water and incorporate to the caramel. Add water and keep boiling until we achieve the desired texture. Slightly fry half an onion and glaze it with the cocoa sauce.

Termination:

We cut the royal and slightly cook it on a frying pan. We place some foyot sauce on a plate, add the glazed royal, two dices of beet and we decorate it with the cocoa onion.

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