Crumbed Oxtail from Tony Bilson's Recipe Book by Tony Bilson
Remove the tender oxtail from the consommé and allow to cool. Crumb the oxtail by rolling it in seasoned flour, dipping it in a mixture of 250 ml milk and one egg and coating with breadcrumbs....
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Cooking tools:
- Tongs
- Plate
- Mixing bowl
- Whisk
- Measuring cup
Ingredients
- breadcrumbs
- egg
- clarified butter
- oxtail
- vinaigrette
- paper
- sauce béarnaise
- mustard
- crumb
- consommé
- milk
- seasoned flour
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