Recipe detail

Side dishes Oxtail boulangere

15.7. 2022

Author: Ondrej Vlcek

Company: Retigo

Food category: Side dishes

Cuisine: Other

Program steps

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50 %
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probe icon 85 °C
ventilator icon 40 %
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50 %
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probe icon 170 °C
ventilator icon 100 %
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Ingredients - number of portions - 10

Name Value Unit
Oxtail cut into 3 or 4 pieces 1 pcs
Carrots roughly chopped 2 pcs
Celery sticks roughly chopped 2 pcs
Leek roughly chopped 1 pcs
Head of garlic cut in half 1 pcs
Onion roughly chopped 1 pcs
Fennel seeds 1tbsp 3 g
Corriander seeds 1tbsp 3 g
Cumin seeds 1tbsp 3 g
Star anise 1 pcs
Chicken stock 2.5 l
Medium sized potatoes peeled 10 pcs
Onions cut in half and thinly sliced 4 pcs
Sprigs of fresh thyme chopped 2 pcs
Butter 250 g


Gently fry oxtail in a pan until golden brown and remove from the pan. Then put all the veg and seeds into the pan with 150g of butter and cook until slightly coloured. Put oxtail back into the pan with veg and cover with 2l of chicken stock. Transfer into oven and cook over night at 85°C.
During that time prepare lyonnaise onions. Gently cook thinly sliced onions, 100g of butter and thyme together until slightly coloured then add about 50ml of chicken stock at a time until evaporated until used 500ml of stock you had left. Onions should be nicely soft and brown in colour.
Next day when cooked pick the meat.
Slice potatoes on a mandoline very thinly. Grease your oven pan or a tray. Layer slices of potataoes slightly overlapping each over, do this 3 times, then add half of oxtail meat, then 3 layers of potatoes, then a layer of lyonnaise onions. Do this process until you have 2 layers of oxtail and 2 layers of onions. Add a little bit of leftover stock to help cook the potatoes and cook in the oven for about an hour at 170°C or until soft.

Recommended accessories

Vision Pan

Enameled GN container