Oxtail with Horseradish Quince Sauce

Ingredients

• 1 kg oxtail (pre‑cooked)
• 1 bundle mirepoix vegetables
• 1 onion
• 1 bay leaf
• 1 tsp juniper berries
• 1 tsp peppercorns
• 500 g waxy potatoes
• 250 g quinces
• 15 g butter
• 1 tsp raw cane sugar powder
• 250 g whipping cream
• 3 tbsp crème fraîche
• Pepper
• 1 tbsp creamy horseradish
• 15 g clarified butter
• 4 cm fresh horseradish root
• 2 tbsp chives rings

Instructions

1. 1.

   Wash and pat dry the oxtail. Clean, peel, and roughly cube the mirepoix vegetables. Peel the onion, halve it, and roast the halves with their skins in a pot. Add about 2.5 liters of water and bring to a boil. Add the mirepoix, meat, bay leaf, juniper berries, and peppercorns. Cover and simmer on low heat for 2.5–3 hours.

2. 2.

   Wash the potatoes and cook them in boiling salted water for 25 minutes. Strain 400 ml of the oxtail broth through a sieve.

3. 3.

   Peel the quinces, quarter them, remove the seeds, and dice the flesh. In a pot melt butter and lightly sauté the quince cubes. Sprinkle with raw cane sugar powder, allow to caramelize slightly, then deglaze with the strained broth. Stir in cream and crème fraîche, season with salt and pepper, and simmer on medium heat for 20 minutes.

4. 4.

   Puree the sauce finely and stir in creamy horseradish. Taste again. Drain the potatoes, rinse them under cold water, and peel. Melt clarified butter in a hot pan and brown the potatoes all around until golden.

5. 5.

   Remove the meat from the broth, let it rest briefly, then slice. Whisk the sauce once more and plate with the sliced meat and browned potatoes on preheated dishes. Sprinkle with freshly grated horseradish and chives rings before serving.