Recipe: Northumberland beef, Braised Oxtail crepinette, celeriac puree, roast root vegetables and Veal Jus

 

For the beef

12oz beef fillet

1kg oxtail

750ml Red wine/ brandy

120g caul fat

Plain flour

1 small Celery

300g celeriac

20g butter

Onion

Garlic

150ml milk

2 baby carrots

2 baby turnip 2 baby leek

Seasonal heritage potato

Herbs

Veal stock

Seasoning

For the beef

12oz beef fillet

1kg oxtail

750ml Red wine/ brandy

120g 

1 small Celery

300g celeriac

20g butter

Onion

Garlic

150ml milk

2 baby carrots

2 baby turnip 2 baby leek

Seasonal heritage potato

Herbs

Veal stock

For the beef

12oz beef fillet

1kg oxtail

750ml Red wine/ brandy

120g caul fat

Plain flour

1 small Celery

300g celeriac

20g butter

Onion

Garlic

150ml milk

2 baby carrots

2 baby turnip 2 baby leek

Seasonal heritage potato

Herbs

Veal stock

Seasoning

Seasoning

For the beef

12oz beef fillet

1kg oxtail

750ml Red wine/ brandy

120g caul fat

Plain flour

1 small Celery

300g celeriac

20g butter

Onion

Garlic

150ml milk

2 baby carrots

2 baby turnip 2 baby leek

Seasonal heritage potato

Herbs

Veal stock

Seasoning