OX-TAIL BROCHETTE
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Yandi Maranto
Nalendra Anindita
A sophisticated blend of Indonesian tradition with a refined contemporary interpretation, the Trans Luxury Hotel Bandung is the epitome of luxury with a class of its own. Represented by Nalendra Anindita & Yandi Maranto.
- Sub Category Name
Food
Main Courses
- Recipe Source Name
Real High Tea 2014/15 Volume 1
Ingredients
- 357g oxtail
- 28g garlic
- 23g shallot
- 7g celery
- 8g leeks
- 8g lemongrass
- 10g galangal
- 9g ginger
- 1g clove
- 4g cinnamon stick
- 2g nutmeg
- 3g anise star
- 1g kaffir lime leaf
- 0.5g bayleaf (local)
- 2g cardamom
- 1100ml beef stock
- 3g black peppercorn
- 6g sugar
- 12g salt
- 15g lechitine
- Micro herbs
- Edible flowers
Methods and Directions
- Blanch the oxtail and scrape off the froth.
- Pre-heat the oven at 180°C and roast all the bulbs as well as all the aromatic ingredients in the oven at 180°C for 8 minutes.
- Put the blanched ox-tail and the roasted vegetables into the vacuum pack.
- Season the pack as needed and vacuum the ox-tail tightly. Cook in a water bath for about 60°C for 10 Hrs.
- Check the tenderness. Tear the packet off.
- Serve it by using a skewer.
ALL RIGHTS RESERVED © 2024 Dilmah Recipes| Dilmah Ceylon Tea Company PLC Printed From teainspired.com/dilmah-recipes 09/05/2024
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