Braised Oxtail with Pan Seared Sea Bass

(Serves 4)



Ingredients

Mirepoix
450 g (1 lb)	Onion, peeled, coarsely diced
240 g (8 oz)	Carrot, peeled, coarsely diced
240 g (8 oz)	Celery, cleaned, coarsely diced
Sachet d’épices
8 pc	Parsley, stems only
1 sprig	Thyme, fresh
2 pc	McCormick Gourmet Collection™ Bay Leaf, dried
2 g (½ tsp)	McCormick Gourmet Collection™ Peppercorns, cracked
2 whole	Garlic cloves, crushed
Oxtail
1.5 kg (3-3.5 lbs)	Oxtail, cut into 1-2 inch pieces
To taste	Seasoning salt (see recipe)
100 mL (3 oz)	Vegetable oil
930 g (2 lb)	Mirepoix
90 g (3 oz)	Tomato paste
500 mL (2 cups)	Dry red wine
1 L (35 oz)	Veal jus
Sea Bass
4 x 150 g (5 oz)	Black sea bass
To taste	Salt and pepper
90 g (3 oz)	Pistachio nuts, chopped
30 g (1 oz)	Butter
30 mL (1 oz)	Vegetable oil

Method

Mirepoix

1. Coarsely chop all vegetables and reserve for braising.

Sachet d’épices

1. Assemble the parsley stems, thyme, bay leaves, peppercorn and garlic in a piece of cheesecloth.
2. Tie with butcher’s twine. Reserve for the veal shanks.

Braised Oxtail

1. Preheat an electric skillet to 200ºF (400ºF). Add oil to the skillet; season the oxtail with seasoning salt and sear on all sides. Place in a pressure cooker.
2. Add the mirepoix to the skillet and caramelize. Add the tomato paste and cook for 2 minutes constantly mixing to prevent burning. Deglaze with red wine and reduce by half.
3. Add veal jus and season with salt and pepper.
4. Add the veal jus, mirepoix and sachet d’épices to the oxtail in pressure cooker.
5. Close pressure cooker and program for stews. If using a conventional pressure cooker, bring up to 10 lbs and pressure-cook for approximately 40 minutes.
6. When done, remove oxtail, strain the sauce, skim the fat and simmer sauce until desired consistency and flavour are reached.
7. Remove meat from bones while oxtail is still warm and place back into the warm sauce. Reserve.

Sea Bass

1. Preheat a toaster oven to 160ºC (325ºF).
2. Preheat the electrical skillet to 200ºC (400ºF). Add oil.
3. Place pistachio nuts in a food processor and blend to small chop.
4. Season the sea bass with salt and pepper.
5. Place the chopped pistachios onto a shallow plate and firmly press each piece of sea bass into the nuts.
6. Add butter to the oil, then pan sear the sea bass on both sides to golden brown carefully as to not burn the pistachios.
7. Place the seared sea bass in the toaster oven and cook for 10 minutes or until done. Reserve for assembly.

Assembly

1. Place the oxtail on the plate, add sauce and top with sea bass.
2. Arrange the galette, tomatoes and asparagus beside the sea bass.
   

• Pistachio nuts may be placed on the sea bass either before or after searing.

• Use your favourite braised meat for this dish if oxtail is not available.

• Beef jus can be used in place of veal jus.

• As sauce will be strained, herbs can be added direct instead of preparing a sachet d’épices.

• Jackson Triggs Delaine Chardonnay

• Inniskillin Montague Chardonnay

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