Recipe by Waterkloof Restaurant Chef Grégory Czarnecki
Ingredients for the open lasagne:
12 Sheets of freshly made pasta
2 kg oxtail
2 branches celery
3 cloves garlic
2 sprigs thyme
1 sprig rosemary
2 liters chicken stock
70 g chopped toasted pistachios
60 g dattes brunoise
1 chopped onion
Yellow mustard micros
Ingredients for the Potato Espuma:
700 g potato
10 g salt
110g first press olive oil
250 g cream
Remove the undesired pieces of fat from the oxtail. In a large sauce pan, fry off all the oxtail pieces with oil until a nice brown color. Remove and keep aside. Cut all the vegetables into mirepoix size and sweat in that same sauce pan with the cloves of garlic and the sprigs of thyme and rosemary. Add the oxtail and the chicken stock. Bring to the boil. Cover with a lid and cook for 10 hours in a low temperature oven (120 degrees)
Once cooked (the meat needs to come of the bones completely) remove the oxtail and place it on a draining tray.
Strain the braising jus through a muslin cloth and reduce to a nice jus consistency. When the oxtail is at hand hot temperature, take the meat off the bones making sure to shred the meat at the same time. In a casserole start sweating the chopped onion and add the shredded oxtail. Add the dattes brunoise and 2/3 of the toasted pistachios. Add some of the reduced braising jus to make sure the whole mixture is moist. Rectify the seasoning with salt and pepper and keep aside.
Preparation of the Potato Espuma:
Clean the potato. Peel the skin and place potato and skin in a casserole and pour cold water over to cover them. Add a pinch of coarse salt and cook on the stove. Once cooked remove the potato and make a smooth purée. Do not throw away the water. Scale 500g of that purée and add 160g of the starchy water (water that the potato cooked in), the cream and the olive oil. Mix well and add salt. Place the whole mixture in an espuma gun and full it up with two cream bombs. Shake well keeping the gun upside down and keep in a 50 degree Bain-marie.
Blanch the pasta sheets in salted boiling water. Once cooked drain them and place three sheets per plate with braised oxtail in between. The plating has to look deconstructed. Sprinkle the top pasta sheet with the rest of the toasted pistachios and the mustard micros. Sauce the plate with the braising jus. Make a couple of different size shoots of potato espuma on the plate in between the jus. Serve immediately.