Garlic & Chilli Beef, Smoked Ox Tail Ragout, Peppered Gnocchi, Dutch Carrots, Charred Baby Leek, Fresh Peas, Pan Tullie, Jus

2018 Nestlé Golden Chef's Hat Award National Finalists Main Recipe.
  • 4 Portions
  • high


Beef PorterhouseEach1
Ox TailKg0.300
BUITONI Sugo Per PastamL40
Red WinemL100
Beef StockmL400
Desiree PotatoGr0.4
Plain FlourGr50
Rice FlourGr40
Shredded ParmesanGr70
Egg YolkEach1
Green PepperGr5
Pink PepperGr5
Dutch CarrotsBunch2
Cooking OilmL20
Baby Pencil LeekEach4
Fresh PeasGr200
Plain FlourEach10
Olive OilGr30
Stock from Ox tailmL500
Castor SugarGr50
Red Wine VinegarmL50



Garlic and Chilli Beef Porterhouse:

  1. Trim beef porterhouse.
  2. Rub chilli and garlic sauce over meat. Croyvac.
  3. Set in sous vide on 60°C.
  4. When away, allow beef to rest for 5 minutes. Seal. Portion into 180-200g pieces.
  5. Season with salt and pepper.

Smoked Ox Tail Ragout:

  1. Sautée carrot, onion and celery in pressure cooker until light brown.
  2. Add tomato coulis, deglaze with red wine, place oxtail in pressure cooker and add 200ml of beef stock. Bring to the boil and then pressure cook for approx 35 minutes.
  3. Once finished, floss the meat. Smoke and store until needed.

Peppered Gnocchi:

  1. Peel potatoes. Boil until soft. Strain.
  2. Break down peppercorns by beating with mallet or in food processor.
  3. Push soft potatoes through colonder or chinois. Combine potato and remaining ingredients in kitchen aid using paddle attatchment.
  4. Roll dough into logs and steam on 100°C for 20minutes.
  5. Refresh in ice water.
  6. Portion into 30g coins (3pp). Seal. Set aside for service.

Dutch Carrots:

  1. Clean up carrots (cut off tips, peel and clean tops).
  2. Par boil.
  3. Roast with oil
  4. Season when served.

Charred Baby Leeks:

  1. Wash and trim baby pencil leeks.
  2. Croyvac with butter and thyme.
  3. Sous vide or steam until soft.
  4. Remove from bag. Cut leeks in half, length ways then width ways (should have 8 portion). Chat in a hot pan with 20ml oil in.
  5. Serve warm.

Fresh Peas:

  1. Pick fresh peas.
  2. Store for service.
  3. When away, blanch in salty water.

Pan Tullie:

  1. Combine all ingredients in a bottle. Shake to mix.
  2. Heat a pan with 1 tbsp of oil.
  3. Squirt a tbsp of mixture into hot pan. Allow to crisp and become golden brown.
  4. Set aside for service.


  1. Reduce ox tail stock until sauce like consistency. (Make sure to skim stock)
  2. Make a dark caramel from caster sugar and a dash of water.
  3. Deglaze with red wine vinegar and port.
  4. Reduce by 3/4.
  5. Add to reduced stock.