My Favourite thing to cook - Oxtail Broth

Honestly, one of my favourite things that I cook. This with a bottle of red wine, by the fire and a big scoop of Chantilly cream...unbeatable.
Ox Tail broth
Makes enough for six people
1 large oxtail cut into its natural segments through the vertebrae
1 carrot roughly chopped
1 onion roughly chopped
2 sticks celery roughly chopped
1 star anise
Fresh thyme
2 shallots, peeled and cut into rings
200g yellow foot chanterelles
200ml double cream
A little chopped thyme
water, salt and pepper
pre heat the oven to 160c
using a heavy based pan, seal of the oxtail pieces in oil until golden browns. Take your time and add as much deep-rooted colour as possible.
Remove the oxtail, add the vegetables, anise and thyme, brown these also.
Add back the oxtail, JUST cover with water and place a paper lid (cartouche) on top.
Put the pan into the oven for three hours. Remove and allow to cool.
Place the pan in the fridge and re visit the broth the following day.
Remove the meat from the bones, carful not to take any gristle and fat and reserve.
Simmer the remaining stock, pass it through a sieve and reduce it in volume over a high heat until a third has evaporated and the flavour intensified.
Now make the thyme Chantilly; simply season the cream with salt and paper, add the thyme and whisk until light setting has been achieved.
for the shooms;
In a separate pan sweat the mushrooms and shallots, season well and add this to the pan of oxtail broth and meat.
Sever the whole broth and finish with the lightly whipped cream
Very happy cooking
Adam xx

[@hapaxlegomenon420]

Pleasure to learn from someone so clearly enchanted by the dish they're making

[@tilerman]

Going back to when i was a kid in the 70's growing up in a home with very very little money, mum used to come home with bags of oxtail and bones from the butcher which used to cost nothing back then. And my dear mum used to make the most delicious soups, stocks and stews from what was then cheap cuts. She used to roast bones from which we would suck the marrow out of with tiny spoons and straws, something now you would pay a pretty penny for in restaurants.

[@Sweenah94]

Any chance of doing some videos in landscape. Love the content and think it makes for much better youtube videos. I understand though if these videos are mainly for other platforms.

[@ChefAdamByatt]

An issue i'm trying to sort...New year, new orientation 🤞

[@saltybarenuts]

Maybe the music down abit, you've got quite the nice voice ,😊

[@chriswright4677]

I’ll find a landscape oxtail recipe, with non-invasive music, thank you!!

[@leestigulmacklin5066]

Absolutely beautiful!! This is the type of instruction I need when making a culinary delight. 😊✨️😋

[@ChefAdamByatt]

Thank you so much

[@SuperJPQ]

Fantastic work. I'm leaning in

[@ChefAdamByatt]

YES!

[@kevowski]

Your passion for this dish really shines through, as does your skilful cookery and presentation. That is a fantastic dish👌🏻

[@jamesatkinson2294]

Can’t wait to make this. Fantastic video, please keep them coming!

[@ChefAdamByatt]

More to come!

[@Cruiseybby]

man that made me feel stuff, holy moly. excellent work chef good luck on your youtube journey, thanks!!!

[@leeshaw6641]

That is the Best Stroganoff I've ever seen

[@BillyStripes]

Loving the videos. Found the audio a tad difficult to hear over the music on this one, otherwise amazing. Will definitely be visiting Trinity ❤

[@ChefAdamByatt]

Noted!

I love this, and your presentation style. The music track however is louder than your voice and is intrusive. Anyway, looking forward to more of your videos.

[@ChefAdamByatt]

Understood!

[@gilesfone]

Bet the washing up guy loves you 😂 Very nice looking dish.

[@ChefAdamByatt]

Haha he got some lunch out of it!

[@colinking3477]

For a moment I thought I was going to have to buy three oxtails if I was to attempt this. Bet it tasted great.

[@bryandogman]

Love the videos

[@dylancrockett2285]

Need a video of this length for the soufflé with beeswax ice cream - (with measurements please!!!) Love your videos chef !

[@andrewo6890]

Beautiful !

[@barnabu5]

Defo using this…we get some fantastic rabo de buey in España

[@bossman674]

So so good

[@CraigalFun]

She's a lucky girl. I keep telling mine the same

[@WellingtonMSB]

Is that background music necessary?

[@mattw161]

The oval casserole and saucepan with the brass handles - what make are they? I’m a big kitchenware guy and they immediately caught my eye!

[@ChefAdamByatt]

Ondine!

[@mattw161]

@ ❤️

[@marcelmuller3296]

Whats the cream at the end? 😍

[@ChefAdamByatt]

Chantilly with no sugar

[@jamesyoung1022]

If only there was no music... this would have been a fantastic video.

[@xFatBoyDavex]

Oxtail is so expensive,used be a poor man’s dish.Now its way out of my budget

[@CraigalFun]

Them induction hobs seem to be popular

[@fjames3811]

Why this is why so dam expensive ..😢😢😢

[@i.m1981]

Brilliant dish. But please stop leaning into everything. Lol

[@robbiematthews743]

Better without the music

[@ChefAdamByatt]

I've re-uploaded with better sound. Sorry!

[@michaelthydell5271]

Music volume kills a great video… please, please. Redo it.

[@ChefAdamByatt]

Re-Done! Sorry

[@michaelthydell5271]

@ChefAdamByatt Much better. I don't know which video editor you use, but in the free version of Da vinci you will find a great tool called "Audio Ducking"...which automatize the music to when you speak/is quite. Anyway - yummy reciepe and great video - guess who is going to buy oxtails asap...

[@jamesl867]

Looks absolutely disgusting 🤮