Salted onion stuffed with braised oxtail in gutturino wine with carrot puree and artichoke
0.75 h
4 raciones
Difficulty:
Media
Ingredients
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.
METHOD
- Make a lengthwise cut in an onion; place on a sea salt base and wrap in foil.
- Bake for 50 minutes at 180ºC.
- 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.
- 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.
- Stuff the cooked salted onions and place in the oven at 200ºC for five minutes.
- Serve on a bed of carrot purée; accompany with artichokes braised in white wine and thyme.
