Oxtail and Kidney Pudding

One of Kevin Myers' main courses from the RTÉ series 'The Restaurant'.

Ingredients


  • 5 kg oxtail
  • 50 g flour
  • 3 tblsp vegetable oil
  • 6 sticks celery
  • 10 carrots
  • 6 onions
  • 1 bottle red wine
  • 300 ml chicken stock
  • 1 oz kidney
  • for the pastry:
  • 300 g self-raising flour (sifted)
  • 150 g suet
  • 1 tsp salt
  • 200 ml water
  • 1 tblsp butter
  • salt and black pepper

Method

  1. Pre-heat the oven to 160ºC / Gas 3.
  2. Sift the flour onto a plate and season with salt and pepper.
  3. Dip the oxtails in it and coat evenly.
  4. Heat half the oil in a frying pan and sear the oxtails until brown and remove from the pan.
  5. Next, trim the celery, carrots and onions and chop roughly.
  6. Place them in a baking tray and arrange the oxtail on top.
  7. De-glaze the frying-pan with some of the wine and pour this over the baking tray.
  8. Pour the rest of the wine over the meat and top up with the chicken stock.
  9. Cover the tray with tin foil and bake in the pre-heated oven for 3½ hours.
  10. Remove the oxtails from the tray and set aside to cool.
  11. Strain the juices from the tray and put in a pot on the stove and bring to a boil, and them simmer and reduce until the liquid has a sauce-like consistency.
  12. When the oxtails are cool, remove the meat from the bones and set aside.
  13. Meanwhile clean the kidney removing any rough sinews and chop into even-sized chunks.
  14. Dip the kidneys in the seasoned flour and pan-fry in the rest of the oil until they are cooked.
  15. Remove from the pan and drain on some kitchen paper and set aside.
  16. Make the pudding pastry by grating the suet finely.
  17. Place in a bowl with the flour and salt.
  18. Mix everything together and add in the water.
  19. Work the pastry until it forms a dough (it may need a little extra water to get the right texture).
  20. Then roll out into shapes and sizes to suit your moulds.
  21. To assemble the puddings, grease the moulds with a little butter and line with pastry.
  22. Fill with oxtail meat and kidney meat and season with salt and pepper.
  23. Pour in some of the reduced sauce and fold over the pastry and steam the puddings for 20 minutes.
  24. Serve the puddings in a dish with some sauce and some crispy vegetables on the side.




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