For this Russian oxtail recipe, you can count on 3 hours of preparation.
* Ingredients: 4 to 6 people
1 white cabbage
850 g onions
60 grams butter
1500 kg of potatoes
1 garni bouquet
broth (water and cube)
2 tbsp. flour spoon
3/4 liter milk
4 tablespoons. grated radish
1 c. fresh cream
1.We cut the oxtail into sections, and blanch them for 10 minutes in boiling water.
2.Clean the cabbage, cut it into quarters, and boil it in boiling water for 10 minutes. Peel onions and potatoes and chop.
3.In a bowl, put all the ingredients in alternate layers, starting with the onions and ending with the cabbage. Add the horny bunch and enough broth to cover everything. Bring to a slow boil, peeling for 10 minutes.
4.Cover and place the terrine in the oven. Bake at (150°C) for 3 hours. Remove the fat from the surface and sprinkle with chopped parsley, to serve.
5.To prepare the sauce, make a blond roux with butter and flour, moistened with milk, thicken over low heat, stirring, add horseradish, cream and salt.