Braised Oxtail Breakfast Terrine with Horseradish Gremolata

Ingredients

• 1 kg Oxtail
• 4 cups Beef Stock
• 1 cup Red Wine
• 2 tbsp Fresh Horseradish
• 0.5 cup Parsley
• 3 cloves Garlic
• 1 tsp Gelatin Powder
• 1 tsp Black Pepper

Instructions

1. 1

   Sear oxtails in a heavy pot, then braise in beef stock and red wine for 4 hours until falling off the bone.

2. 2

   Shred the meat, discarding bones and excess fat. Reduce the braising liquid by half.

3. 3

   Dissolve gelatin in the reduced liquid and mix back into the shredded meat.

4. 4

   Press the mixture into a loaf tin and refrigerate overnight until set.

5. 5

   For the gremolata, finely mince parsley, garlic, and fresh horseradish.

6. 6

   Slice the terrine and serve with the gremolata and a soft-boiled egg.