1 Preheat the oven to 475F (270C).
2 Trim the oxtail and prepare a bouillon as for a Pot au Feu: onion spiked with a clove, peppercorns, bouquet garni. Cook the oxtail in this bouillon.
3 While it simmers, cut the carrot and celery in small dice. Sauté in Black Truffle Olive Oil.
4 Place pieces of Truffle in a large ovenproof soup vessel. Add the carrots and celery, the bouillon, and the meat. Cover with a thin layer of puff pastry and seal the sides. Place in oven.
5 When the pastry is browned, it is done!
My advice: Don’t remove the pastry until the dish gets to the table.
As soon as the cover is lifted off, the aroma will fill the room! |
