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.