The Old , leave the oxtails that you have had cut by your butcher for 24 hours in the marinade, to which you will have added the old plum.
The next day , drain them. in a cast iron casserole dish, brown the pieces of oxtail in peanut oil for 4 minutes. on each side. Decant and degrease the casserole. Add the garnish of the drained marinade, sauté everything, sprinkle with the spoonful of flour and cook for 5 minutes, stirring with a wooden spatula. Pour the marinade wine into the pan. Add the bouquet garni. Leave to cook, uncovered, at a low boil, for 45 minutes.
Add the oxtails, cover with water. Bring to a boil, add 2 cubes of beef stock. Cover, cook in a low oven (180°C) for 3h30/4h (the meat should come off the bone). At the end of cooking, remove the oxtails, let them cool then remove the bones. Pass the sauce through cheesecloth. Simmer the sauce over low heat, skimming frequently.
Peel the tomatoes, cut the top with the peduncle, dig them without piercing them carefully. Put a pinch of coarse salt inside and turn them over to let them drain.
Sweat 2 chopped shallots in butter. Add the Malaga, reduce. Moisten with the reduction from the oxtail braising stock. Let reduce by a third. bind in the mixer with the foie gras fragments. Go through cheesecloth.
In a sauté pan, brown the remaining 2 chopped shallots. Add the boneless oxtail, brown. Sprinkle with 3 small ladles of sauce, let reduce. Add the previously sautéed mushrooms. Keep warm.
Dressing and Finishing:
On each plate, place a tomato previously heated for a few seconds in boiling water. Fill with the oxtail mixture, make it cascade over one side of the tomato. Place a just pan-fried foie gras escalope (the fat should drip onto the "stuffing").
Coat the device overflowing with the tomato with sauce. Serve immediately.
Source:Fabienne Labeyrie’s Foie Gras
