Ox-Tail and Red Wine Terrine - by Chef Ashley Chisham

Featured Wine - Domaine de Chaberton Cuvee Rouge

INGREDIENTS

5 lbs. Ox-Tail (ask your butcher), cut into 3 pieces
1.5 Litres (or more) Domaine de Chaberton Cuvee Rouge
1 large onion, coarsely chopped
1 carrot, coarsely chopped
1 head garlic, peeled (YES a whole head of garlic!)
8 bay leaves
1 small bunch fresh thyme, tied
1 tbsp whole pepper corns
1 tbsp juniper berries
1 tsp. whole cloves
2 tbsp. salt


Combine ox tail, onion, carrot and garlic in a large pot. Add enough wine to completely cover ox tail. Bring to a simmer and skim off any solids that may come to the top. Add remaining ingredients and simmer until ox-tail is completely tender. (Meat will easily come off the bone.)

When the ox-tail is cooked, carefully remove from pot and set aside to cool. Strain the remaining liquid through a fine strainer and skim off all the fat (there will be a lot). Be careful not to remove any of the dark wine broth.

Pick through the pieces of ox-tail to separate and then shred the meat. Combine the shredded meat wit h the reserved cooking liquid and a little chopped parsley (optional).

Line terrine mold (or rectangular loaf pan) with plastic wrap so that at least 2" -3" inches of wrap hang over edge of pan. Pour in meat mixture and place in refrigerator to set until firm (approx. 6 hours or over night).

To Serve:

Ensuring plastic wrap does not touch top of meat mixture, place serving platter on top of pan. Holding platter and pan, flip over. Remove mold (or loaf pan) and plastic wrap.

Cut into slices and serve as individual appetizers, (or leave on platter for buffet service). Serve with hot Dijon mustard, gherkins, fleur de sel, and any country style bread or crostinis.