Photography recipe
Fotografía Chef Signature Chef

METHOD
  1. Make a lengthwise cut in an onion; place on a sea salt base and wrap in foil.
  2. Bake for 50 minutes at 180ºC.
  3. Place peeled carrots on baking paper; season with salt and oil, then bake for 40 minutes at 180ºC. Remove from the oven and whisk with a few drops of lemon; rectify with salt.
  4. Salt and lightly flour the oxtail; brown...

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METHOD
  1. Make a lengthwise cut in an onion; place on a sea salt base and wrap in foil.
  2. Bake for 50 minutes at 180ºC.
  3. Place peeled carrots on baking paper; season with salt and oil, then bake for 40 minutes at 180ºC. Remove from the oven and whisk with a few drops of lemon; rectify with salt.
  4. Salt and lightly flour the oxtail; brown well in a large pot with oil and the chopped vegetables. Pour in wine, then add the tomato sauce and the aromatic herbs in a bouquet. If necessary add water; then, cook for three hours at 160ºC. Take the oxtail out and separate the meat from the bone; beat the vegetables into the sauce.
  5. Stuff the cooked salted onions and place in the oven at 200ºC for five minutes.
  6. Serve on a bed of carrot purée; accompany with artichokes braised in white wine and thyme.
 

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Ingredients 4 persons
  • 4 onions (180 g each)
  • Sea salt
  • 1 oxtail (chopped)
  • 1 carrot
  • 1 stalk of celery
  • 1 onion
  • 1/2 leek
  • 1 bottle Gutturnio wine
  • Extra virgin olive oil
  • 200 g tomato sauce
  • Laurel
  • Sage
  • Thyme
  • Rosemary
  • Salt
  • Pepper
  • 4 carrots
  • Lemon juice
  • Salt.
Recipes. The Cook & Chef Institute