Fettuccini with Oxtail from Tony Bilson's Recipe Book by Tony Bilson
Remove the meat from the poached oxtail. Put the white wine, vinegar and herbs in a small pot and reduce to one-quarter of its original volume. Add the olive oil, demi-glace, mustard and black pepp...
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Cooking tools:
- Whisk
- Pot
- Stove
Ingredients
- ground black pepper
- 1 tsp English mustard
- 2 tbl chopped capers
- ½ cup julienne of cornichons
- chopped parsley
- salt
- 50 ml olive oil
- 1 tbl demi-glace
- 1 sprig thyme
- 1 bay leaf
- 100 ml chardonnay
- 1 tbl white wine vinegar
- 500 g fettuccini (depending on appetite)
- 1 kg poached oxtail
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