Sweet spiced braised oxtail, gingered risotto and cabbage – by Floyd Cardoz

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	Sweet spiced braised oxtail, gingered risotto and cabbage

INGREDIENTS (serves four) Spice mix for oxtail 4 cloves, ground 1tsp black peppercorns, ground 2cm cinnamon, ground 1tsp mustard seed, ground 1 dried chilli, ground 2tsp coriander, ground 25g jaggery or muscovado sugar Hint of cayenne 120ml red wine 60ml red wine vinegar For the oxtail 20ml oil 4 large pieces oxtail (about 1kg) 2 chopped onions 2 chopped carrots 4 chopped celery stalks Spice paste (see above) 1tsp tomato paste Stock to cover (see note) 2 bay leaves 1 sprig thyme 1 small sprig rosemary Salt For the risotto (six portions) 3tbs oil 2 cloves 2cm cinnamon 1 crushed garlic clove 2cm crushed ginger 1 bay leaf 40g diced shallots 1 cup arborio rice 375ml hot chicken stock Salt and pepper 2tbs grated horseradish For the cabbage (eight portions) 2tbs butter 1tbs diced shallots 2tbs chopped ginger 1tsp horseradish 500g shredded Savoy cabbage, blanched 2tbs chicken stock Salt and pepper ### METHOD Combine all the spice mix ingredients to make a paste. For the oxtail, work with a deep-sided heavy-duty pan of a diameter just large enough to take the four pieces of meat. Heat the oil almost to smoking point and sear the pieces of oxtail on all sides so they colour well. Remove and set aside. Replace with onions, carrots, celery, garlic and ginger and sauté until well-coloured. Stir in the spice paste and continue to cook out until mixture is almost dry. Stir in tomato paste. Return the oxtail to the pan. Cover with stock, add the herbs, boil, cover and bake at 180ºC until tender (about four hours). Remove the oxtails. Pass the sauce through a chinois. Leave the oxtail to stand overnight in passed sauce. Reduce the sauce (without the meat) almost to a glaze. Heat the oxtail in it, basting regularly. Add salt. For the cabbage, heat the butter and fry the shallots, ginger and horseradish until tender. Stir in the cabbage. Add the stock and stew gently until the cabbage is fully cooked. Check seasoning. For assembly, combine the rice and half the cabbage. Put a hoop in the middle of a plate and fill with risotto and cabbage. Lay a piece of glazed oxtail on top. Accompany with a little reduced veal jus and decorate with deep-fried shredded leeks. Floyd Cardoz Photo Á‚© Sam Bailey