Braised Oxtail with Goat Cheese Omelette

Serves 4

INGREDIENTS: Braised Oxtail

1 lb oxtail, fat trimmed
1 small onion, rough diced
6 sprigs fresh thyme
2 sprigs fresh rosemary
6 cloves of garlic, cut in half
6 seasoning peppers, cut in half
3 litres beef stock
2 cups red wine ½ cup dry sherry
4 tbsp tomato paste
2 tbsp heavy cream
2 tsp cold butter
Salt & pepper to taste

INGREDIENTS: Omelette

10 whole eggs
½ cup heavy cream ½ onion,
small diced 2 tsp butter
Salt & pepper to taste
2 tbsp crumbled goat cheese

METHOD for Braised Oxtail:

Preheat oven to 325ºF. Sear oxtail in a hot braising pot over medium heat, until brown on all sides. Set aside. To the same pot add onion, thyme and seasoning pepper, sauté over medium heat until translucent. Lower heat,add tomato paste and caramelize for 2 minutes. Deglaze pot with red wine and sherry. Cook until reduced by half. Pour in the stock and bring to boil over high heat. Reduce heat, add oxtail, rosemary, garlic and lightly season.Cover with a tight lid and place into the oven for 3 hours. Check oxtail tenderness. Remove from oven when tender and strip meat from the bone. Pour remaining liquid through a sieve into a small pot and reduce to a thick sauce, turn heat off, fold in cream, then butter and add stripped meat. Set aside.

METHOD for Omelette:

Break eggs into a small bowl, add the cream,onions, salt and pepper and whisk with a fork. Preheat an 8-inch non stick sauté pan over medium hot heat and swirl the butter into the pan. Pour in the egg mixture and swirl around the pan. Gently stir the egg mixture for a few seconds with a spatula then let the eggs set in the pan. Reduce the heat and continue cooking for about 1 minute. Flip the omelette, and remove it from the heat. Crumble the goat cheese over the centre of the omelette. Tri-fold the omelette and plate immediately. Top with braised oxtail.

Braised oxtail with goat cheese omelette