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Fillet of Welsh Beef, Oxtail and Potato Lattice, Gorau Glas Cheese Fritter, Shallot Puree Glazed Vegetables

Chef : Hefin Roberts : Ye Olde Bull’s HeadRare Recipe from Hefin Roberts, Ye Olde Bull’s Head

Head Chef Hefin Roberts and his team create modern British dishes with flair and imagination. Menus are created according to season using the finest Anglesey produce including Welsh Black beef, salt marsh lamb and an array of seafood, all, of course, seasoned with Anglesey Sea Salt!

Fillet of Welsh Beef, Oxtail and Potato Lattice, Gorau Glas Cheese Fritter, Shallot Puree Glazed Vegetables
 

Recipe : Fillet of Welsh beef, oxtail and potato lattice, Gorau Glas cheese fritter, shallot puree glazed vegetables : Ye Olde Bull’s Head

INGREDIENTS

 

 METHOD

  1. Fry off your oxtail very hard to get a dark brown colour all around. Add a few vegetables, carrot dice, sliced leeks, sliced onion, split garlic head. Fry together with the oxtail. Deglaze your pan with white wine. In a larger pot place all the ingredients that have just been cooked and just cover with water, simmer for at least 3 hours.
  2. Once cooled take out the oxtail gently, strain the rest of the liquid, and reduce by half.  Flake the oxtail off the bone avoiding any small bones or clumps of fat and place in the liquid, reduce until has a nice sheen and is quite sticky. Reserve for later.
  3. Peel and wash your potato, slice to your required size, then seal in a hot pan with a little oil, garlic and rosemary. Fry off until nice and golden both sides, then place 100 g of butter in and half cover the potato with water. Place in an oven for 15 minutes.
  4. Take the potato out of the oven. Spoon a good mound of the oxtail onto the potato to completely cover the top. Then place the pastry on top and bake again for 5 minutes, until golden brown. While this is cooking, crumble your Gorau Glas with the egg and flour and with the breadcrumbs, and deep fry.
  5. Cook your fillet of beef to your liking and serve up immediately.






16 January 2012
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