Colour off the oxtail all over in a wide based pan
Transfer to a pressure cooker and add the beef stock.Bring up to full pressure and cook for 1 hr.
Rub your potatoes in olive oil and liberally coat with Cornish sea salt, cover with foil and bake for 1 hr or until soft.
Dice the pancetta finely.
Finely dice your carrot, celery and onion (you can put carrot and celery together but keep the onion separate).
Put smoked pancetta in a saucepan and roast it off until a nice and golden brown.
Add the onion and caramelize.
Add the carrots, celery and bouquet garni with a teaspoon of tomato puree and cook for 2 minutes.
Add a large glass of red wine and reduce it right down.
Once reduced, add the San Marzano and Passata to the pan, breaking the tomatoes down in the pan with a spatula.Cook for about 10 mins over a medium heat.
After 1 hour, remove your oxtail from the pressure cooker, retaining the cooking stock. Skim off excess fat from the stock and reduce by half.
Pick the meat off the oxtail bones and set aside.
Add about 200ml of reduced stock from your oxtail to the pan with your ragu and reduce again until nice and thick.
Add seaweed and fold in.
Take your sour cream, add touch of lemon and your chives.
Assemble your dish by cutting your potato, piling on the ragu, and topping with sour cream, and some additional chives. Grate your parmesan over the top of the dish.
Colour off the oxtail all over in a wide based pan
Transfer to a pressure cooker and add the beef stock.Bring up to full pressure and cook for 1 hr.
Rub your potatoes in olive oil and liberally coat with Cornish sea salt, cover with foil and bake for 1 hr or until soft.
Dice the pancetta finely.
Finely dice your carrot, celery and onion (you can put carrot and celery together but keep the onion separate).
Put smoked pancetta in a saucepan and roast it off until a nice and golden brown.
Add the onion and caramelize.
Add the carrots, celery and bouquet garni with a teaspoon of tomato puree and cook for 2 minutes.
Add a large glass of red wine and reduce it right down.
Once reduced, add the San Marzano and Passata to the pan, breaking the tomatoes down in the pan with a spatula.Cook for about 10 mins over a medium heat.
After 1 hour, remove your oxtail from the pressure cooker, retaining the cooking stock. Skim off excess fat from the stock and reduce by half.
Pick the meat off the oxtail bones and set aside.
Add about 200ml of reduced stock from your oxtail to the pan with your ragu and reduce again until nice and thick.
Add seaweed and fold in.
Take your sour cream, add touch of lemon and your chives.
Assemble your dish by cutting your potato, piling on the ragu, and topping with sour cream, and some additional chives. Grate your parmesan over the top of the dish.
