Recipe - Herbed Oxtail Terrine

FOR THE TERRINE
5 pound Meaty oxtails; trimmed of
excess
; fat
One fourth cup Vegetable oil
9 cup Beef broth
1 One half cup Dry red wine
1 cn Tomatoes including the
juice; (14 to 16ounce)
2 Onions; chopped coarse
2 Carrots; chopped coarse
4 Garlic cloves; crushed
1 Bay leaf
1 1/3 cup Chopped scallion
One half cup Minced fresh parsley leaves
3 tablespoon Fresh lemon juice
One half teaspoon Black pepper

FOR THE SAUCE
1/3 cup Sour cream
One fourth cup Mayonnaise
2 tablespoon Drained bottled capers;
chopped
1 tablespoon Dijonstyle mustard
2 teaspoon Drained bottled horseradish;
or to taste
Softleafed lettuce for
serving
Bottled pickled onions and
cornichons; (French sour
; gherkins, available
; at specialty foods
; shops and some
; supermarkets) for
; garnish

Make the terrine:

Pat the oxtails dry, season them with salt and pepper, and in a heavy
kettle brown them in batches in the oil over moderately high heat,
transferring them as they are browned to a platter or shallow baking pan.
To the kettle add the broth, the wine, the tomatoes with the juice, the
onions, the carrots, the garlic, the bay leaf, and the oxtails with any
juices that have accumulated on the platter, bring the liquid to a boil,
and braise the oxtails, covered, in the middle of a preheated 325F. oven
for 4 hours. Transfer the oxtails with a slotted spoon to a bowl, reserving
the liquid, let them cool, and remove the meat, discarding the bones and
fat. Strain the reserved cooking liquid through a sieve into a large bowl.
In another large bowl stir together the meat, the scallion, the parsley,
the lemon juice, the pepper, and 2 cups of the cooking liquid until mixture
is combined well, reserving the remaining cooking liquid. Rinse a loaf pan,
9 by 5 by 3 inches, with cold water (do not dry it), spoon the oxtail mix
ture into it, and add some of the reserved cooking liquid if necessary to
just cover the oxtail mixture. Chill the terrine, covered, for 4 hours, or
until it is set. The terrine may be prepared up to this point 2 days in
advance and kept covered and chilled. Let the terrine stand at room
temperature for 20 minutes. Run a thin knife around the edge of the terrine
to loosen it, dip the pan in hot water for 20 seconds, and invert a chilled
platter over it. Invert the terrine with a sharp rap into the platter and
with an electric knife or a very sharp knife cut into 1/2inchthick
slices.

Make the sauce:

In a bowl whisk together the sour cream, the mayonnaise, the capers, the
mustard, and the horseradish until the sauce is combined well.

Line each of 8 plates with some of the lettuce, arrange a slice of the
terrine on the lettuce, and spoon a dollop of the sauce over a corner of
the slice. Garnish each serving with some of the pickled onions and
cornichons and serve the remaining sauce separately.

Serves 8 generously.

Gourmet January 1993

Converted by MC_Buster.

Converted by MM_Buster v2.0l.