Oxtail and Foie Gras Verrines Recipe
Oxtail and Foie Gras Verrines
Flavors of France
Total time: more than 2 hours
Preparation time: 30 minutes
Cooking time: 4 hours
Chilling time: Overnight
Difficulty: Easy
Ingredients for 10 servings
- Oxtail (beef Oxtail)
- 2 liters (8 cups) red wine
- 2 carrots
- 1 onion
- 2 bouquets of thyme
- 3 bay leaves
- 2 leeks (green parts)
- 2 cloves
- 1 bunch of flat leaf parsley
- 1 whole block of Foie gras or goose liver, 500 g / 18 oz.
- 6 spring onions
- 3 firm tomatoes
- Salt and 10 peppercorns
- 1 tbsp. Dijon mustard
- 2 tbsp. sherry vinegar
- 4 tbsp. olive oil
- Salt and freshly ground pepper

Preparation - the day before

  1. Place the wine into a cocotte or Dutch oven and add the thyme, bay leaves, cloves, peeled sliced carrots and sliced leek greens. 
  2. Add some salt and 10 black peppercorns, then the quartered oxtail. Bring to a boil, cover and simmer over low heat for 4 hours. 
  3. Drain, remove the herbs, cloves and peppercorns. Cool and refrigerate overnight. 

Finishing and presentaiton

  1. The next day, remove the meat and place it in a bowl with 5 tbsp. finely chopped parsley. 
  2. Make the vinaigrette by whisking together the ingredients; pour over the meat and mix well.
  3. Quarter, seed and dice the tomatoes. Slice the spring onions thinly. Combine the tomato and onion in a bowl. 
  4. Slice the block of foie gras into 10 medium slices. 
  5. Prepare the verrines by layering in glasses: the oxtail mixture, a slice of foie gras, more oxtail and finally a spoonful of the tomato-onion mixture. Give a grinding of fresh pepper and serve. 
More recipe ideas
Collaboration: VFC and Produits tripiers de France
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