Tartlet of braised oxtail with pears and bitter chocolate – Food & Home Magazine

Ingredients

• 2 large red radishes
• 2 tablespoons lemon juice vegetable oil, for cooking
• 2 x 500g (1 lb 2 oz) oxtails, trimmed and cut into 4 equal-sized pieces
• salt, to taste
• 1 onion, sliced
• 1 garlic clove, sliced
• 125ml (4 fl oz/½ cup) port
• juice and finely grated zest of 1 orange
• 500ml (17 fl oz/2 cups) beef stock
• 500ml (17 fl oz/2 cups) porter or other dark beer
• 1 tablespoon cracked black pepper
• 50g (1¾ oz) butter, diced
• 60g (2 oz) dark chocolate (70% cocoa solids), broken up
• 12 savoury tartlet shells (3cm/1¼ inches in diameter)
• baby herbs, to garnish
• <h3>Cauliflower purée</h3>
• 30ml (1 fl oz) vegetable oil
• 5 French shallots, finely chopped
• 3 garlic cloves, finely chopped
• 1 head cauliflower, chopped
• 500ml (17 fl oz/2 cups) chicken stock
• salt
• ground black pepper