Irish Côte de Boeuf, Smoked celeriac purée, oxtail croquet and Sautéed girolle mushrooms - in association with Bord Bia

Bord Bia

Bord Bia

Premium Supplier 14th June 2017
Bord Bia

Bord Bia

Premium Supplier

Irish Côte de Boeuf, Smoked celeriac purée, oxtail croquet and Sautéed girolle mushrooms - in association with Bord Bia

Irish Côte de Boeuf, Smoked celeriac purée, oxtail croquet and Sautéed girolle mushrooms - in association with Bord Bia. Serves 6


  • Ingredients:
  • 2 400-500g Irish Côte de Boeuf
  • 2 celeriac
  • 200g small girolle mushrooms
  • 200g smoked butter
  • 200ml double cream
  • 100g breadcrumbs
  • To braise the oxtail:
  • 1 small oxtail cut into pieces
  • 1 carrot (roughly chopped)
  • 1 onion (roughly chopped)
  • A sprig of thyme
  • 1 bulb of garlic (cut in half)
  • 1 tablespoon tomato purée
  • 1/2 bottle red wine
  • 1 litre brown chicken stock
  • Salt Baked Celeriac:
  • 1 celeriac
  • 550g plain flour
  • 500g egg white
  • 550g Salt


First, braise the oxtail. This must be done in advance. Take a heavy bottomed pan (large enough to comfortably fit the pieces of oxtail). Place the pan on the heat, add the roughly chopped carrot, onion, garlic and thyme. Slowly caramelise the vegetables until golden brown and tender. Separately take a sauté pan, season and colour the pieces of oxtail until golden brown. Place the oxtail pieces in the pan of caramelised vegetables. Add the tomato purée, red wine and then the chicken stock. Bring the ingredients to the boil. Place a piece of baking parchment on top and then cover with a tight fitting lid and put in a pre-heated oven at 120°C for 4-5 hours until the oxtail is tender and falling off the bone.
Remove the oxtail from the liquid. Strain the liquid and skim off the excess fat. Place the liquid back on the stove and reduce until a sauce consistency is achieved. Remember to constantly skim off the fat.
Separately pick through the oxtail meat removing all off the bone and cartilage. Once the oxtail is picked and bone free set aside.
Add a little of the oxtail sauce to the meat, season and mix together. Then ball the mix equally into 6 pieces (the size of a golf ball). Then chill the balls in the fridge overnight. Once chilled, you need to cover the oxtail in breadcrumbs by dusting the balls in flour then through egg wash and finally rolling into the breadcrumbs. Place the oxtail back in the fridge until you are ready for frying. Save a little of the oxtail sauce back to finish the dish on the day.
Celeriac Purée:
Take one celeriac and peel it. Then cut it into small pieces. Place the cream into a pan and add the celeriac pieces. Slowly bring to the boil being careful not to colour at all. Slowly cook until the celeriac is tender. Remove the celeriac from the pan and blend in a blender until smooth. You may need to hold back a little liquid so the purée is not too wet. Whilst blending, add the smoked butter a little at a time. Season and pass through a chinois.
Salt Baked Celeriac:
Make a paste from the flour, egg white, and salt. The consistency should be like a wet pastry if it is too firm add a drop of water. Cover the whole celeriac in the salt paste. Bake in an oven at 180°C for 2 hours. Remove from the oven and allow to cool. Crack open the crust and remove the celeriac. Peel the celeriac with a knife to expose the soft white flesh on the inside. Discard all of the peelings and the salt crust. Place the flesh in a bowl add a little melted butter and crush with the back of a fork. Keep in a container until needed.
To Cook and serve:
Place the Côte de Boeuf in a vacuum pack bag and seal. Cook the Irish beef in a waterbath for 1 hour at 570°C. Remove the Irish beef from the bag. Season with salt and pepper. Grill the Irish beef either in a Josper, grill, or BBQ. caramelise the Irish beef on both sides for 4-5 mins. Remove from the grill and allow to rest.
Warm the celeriac purée and the salt baked celeriac separately. Deep fry the oxtail balls until golden brown. Sauté the girolle mushrooms in a pan with a little butter. To assemble the dish place a small amount of salt baked celeriac in a ring and place the oxtail ball on top. Add a spoonful of celeriac purée to the plate. Cut the Côte de Boeuf into six equal pieces. Place on the plate add a few mushroom over each dish. Drizzle a little of the left over oxtail sauce over the top and serve.

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