A Recipe by Mark Poynton
One of the UK’s faves, Chef Poynton gives you a classic beef dish for this weekend: sirloin of beef & braised oxtail, with mushroom puree and wilted spinach…
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Ingredients
- 1 480g piece of sirloin of beef (trimmed of all fat and sinew)
- 750g raw oxtail cut in to pieces
- 2l brown chicken or beef stock
- 4 eggs
- 100g plain flour
- 100g dried bread crumbs
- 1 carrot (roughly chopped)
- 1 stick of celery (roughly chopped)
- ½ onion (roughly chopped)
- 2 cloves garlic (peeled and sliced)
- 500g baby spinach (washed and drained)
- 500g button mushrooms
- 200g double cream
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