Beef and Potato Timbale
2 h. 40 min.
ready in 1 d 2 h. 40 min.
Place the oxtail in a shallow dish. Add the carrot, onion, and leek to the dish along with the bouquet garni. Pour over the red wine and leave to marinade for 24 hours.
The next day, drain the meat and dry it on kitchen paper.
Heat the oil in a cooking pot and fry the pieces of meat and pour in the marinade. Bring to the boil and then lower the heat and simmer gently for 1.5 hours.
Meanwhile, prepare the mashed potato. Steam the potatoes in their skin for 35 minutes. Peel them and then mash.
Heat the milk and stir it into the mash. Next, add the diced butter. Season and mix well. Place to one side and keep warm. Remove the meat from the pot using a skimmer and shred it.
Place 4 circular moulds, 8cm in diameter, on the (preferably warmed) plates. Make a layer of mashed potato. Cover it with a layer of meat and then make a second layer of mashed potato.
Remove the moulds, place a parmesan crisp on each parmentier and decorate with a sprig of chervil. Serve right away.