Stuffed Oxtail in Burgundy Sauce

Filling:

Cut the rolls into small slices. Let the milk boil briefly and pour over the rolls. Clean and chop the mushrooms. Melt the butter and sauté the bacon and shallot cubes in it. Add the mushrooms and sauté. Season, cool down. When the mushrooms and bread have cooled down, mix them with the egg and parsley. Season with salt and pepper. For each oxtail piece, form a dumpling weighing about 60 g from this quantity.

Oxtail:

Season the oxtail pieces with salt and coarse pepper. Sear them all around in hot oil. Chop the leek, onions, carrots and garlic. Add the thyme and bay leaf spices to the oxtail pieces and fry. Add the paradeis pulp and extinguish with red wine. Boil a little and add the beef broth. Bring to the boil and simmer over a moderate heat with the lid on for about an hour to an hour and a half. Then remove the pieces of oxtail from the sauce and quench in cold, lightly salted water. Pour the sauce through a sieve and thicken it with a little bit of mixed cornstarch, in case it is too liquid. Separate the meat from the bones, removing the fat and gristle. Place the pieces of meat around the dumplings so that the original oxtail shape is formed repeatedly. Press firmly until smooth. Thinly wrap each stuffed oxtail piece in a small bisque.

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