Something for ambitious cooks, quite demanding but exclusive and delicious.

Ingredients

• 2 kg oxtail cut into its natural segments (You can ask your butcher for a helping hand.)
• Pork nets
• 1 carrot
• 1 stick young leek
• Celery
• 1-2 onions
• Tomato puree
• 500ml Burgunder
• Milk
• 1 egg
• Dry bread rolls or baguettes
• Lean back bacon
• Fresh herbs: parsley and chives
• 300g fresh chanterelles
• Spices: salt, white pepper

Preparation

• Preparation is very similar to oxtail ragout, but here quite big pieces are required. (The smaller pieces are only appropriate for the ragout or soup)

The oxtail:

1. Fry the pieces in a big frying pan and spice them in the pan with salt, pepper and paprika. 
Add the roughly chopped onions, carrots, pieces of celery, a branch of thyme and a little tomato puree and continue frying for a while. Deglaze this with red wine and a little water. Let it stew covered for 90-120 minutes. Cut out and check each single piece of oxtail. Sieve the sauce and thicken it with a little starch or sauce thickener.
2. After the oxtail has cooled, search for the thinnest points and cut with a small, very sharp kitchen knife. Remove the bones carefully and keep each piece in the shape of a complete ring.

How to prepare the filling:

1. Chop the bread rolls into pieces and cover them with as much hot milk as they can absorb. Cover and allow to stand for 10-15 minutes. Add Muscat and a little white pepper. Add some fried pieces of lean bacon, chopped onion, parsley and chives (optional). Then break an egg over the mix and knead it all thoroughly.

Filling the oxtail:

1. Roll out the soaked pork nets and remove excess fat. Put a good tablespoon of the filling into the inside of each piece of the oxtail and press the ring together before tying it with the pork net.
2. Now sear the pieces until the pork net becomes invisible.

The chanterelles:

1. Put the seared pieces back into the sauce and place over medium heat.
2. Brush the fresh chanterelles and try to clean them with very little water (or no water at all, if possible). Cut them into equal pieces and fry them with some pieces of lean bacon and chopped onion. Fry for approx. 5-10 minutes, then spice with Salt and pepper. Finally, sprinkle some freshly chopped parsley over the dish.

Serving suggestion

• Use the mushrooms as the foundation in the middle of the plate.
• Crown this with the stuffed oxtail. You can cut the pieces into halves if you think it makes the filling easily visible. As side dishes go: every seasonal vegetable.
• As a suitable beverage: Offer the same “Burgunder“ you used in the kitchen.