Javier Codina's braised oxtail with arbequina olives and farro

METHOD

Farce (stuffing)

1. In a mixing bowl combine all the ingredients and reserve.

Oxtail

1. Preheat oven at 120°C. De-bone the oxtails. Reserve bones. On a bench, spread the crepinette and place the deboned oxtails, side by side, top to tail. Season.
2. Place the farce evenly down the centre of the oxtail. Gently roll the crepinette encased oxtails as firmly as possible then place lengthwise onto plastic cling film. Roll the cling film as tightly as possible.
3. Place onto a large sheet of aluminium foil then roll firmly to form a water tight seal.
4. Place the oxtail (roll) with the seal to the top and oxtail bones in a deep oven tray. For the water bath, gentle pour water into the tray until half way up the side of oxtail roll. Bake for 6 hours.
5. Remove from oven. When cooled sufficiently, place the tray including the water bath, oxtail roll and bones in the fridge overnight until cold.
6. Pre-heat oven to 170c.
7. Remove the oxtail roll from the liquid, drain and place on a chopping board. Strain and reserve the braising liquid.
8. Remove aluminium and cling film from the oxtail then portion into generous slices.
9. Place these slices in to a clean roasting tray then add one cup of the braising liquid, arbequina olives, the olive liquid and the unsalted butter. Place in the oven for 15 minutes basting every 5 minutes to glaze.

Farro

1. Bring chicken stock to the boil, over medium heat, turn off. Add the dry porcini then leave for 30 minutes to infuse.
2. In a large pot melt the butter then add the brown onion and the garlic. Cook until just transparent. Add farro and stir until farro is coated with the butter, onion and garlic.
3. Add the chicken stock and cook at a high temperature for approx 18 minutes.
4. When the farro is cooked, add the grated parmesan cheese and serve with the oxtail.