The perfect oxtail beignet! Fine dining amuse with black truffle & mandarin
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- Опубликовано: 30 июл 2023
- Hey guys! Like I promised in my last video today we’re going to use the braised oxtail I had left from my oxtail glaze. We’re going to make a carrot beignet that’s filled with the braised oxtail, a salted mandarin peel gel and we’re serving it with some delicious Australian black winter truffle. All great recipes, so enjoy guys!
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jules, we are notoriously waiting for the kitchen organization tour, would love to see sneak peek from behind!
It's always great watching you and i had learned alot. Thanks jules for every technique and element you add . Great job as always
Absolutely crazy recipe! Looks amazing!
Thanks for this! We serve a ham bough and foie gras beignet in my work at the Gannet Glasgow and I’ve always wanted to try making it!
Knocking it out of the park with each new video!
This is right up my alley. Going to have to try to make this myself!
Another great recipe chef. Cheers
Superfine dish Jules🙌I have some salted mandarins just finished in the fridge❤
Thank you for recipes
Thank you for another exciting idea… thinking of serving a starter of trio of beignets for my friends in couple of weeks, which will include your recipe, a veggie one (spinach and artichokes) and a sardines one… PS. And a very cute kitchen companion in the background 😉
that looks delicious! i bet that mandarin syrup is going to be wonderful too
A hard to believe combo; but then, pairings are either accidental or worked towards!
A very time consuming but satisfying mix of flavours, especially balancing the strong oxtail.
awesome receipe. i know this just with panko breaded, without mandarin fermentet, which is ofc also nice, but this one is just next lvl.
rene Redezepi got on every dish some fermentet component.
your videos are amazing!
Thank you
Have you dehydrated the peels? Would make for a fantastic finishing salt for things like fish!
Awesome, and also pls pls would you share the brand of the black blender you use ?
Would be a nice addition to the kitchen.
It’s a hometone spicegrinder, he mentioned on his gronda profile
@1:06 the way he tilted his head... 🥰 @2:20 85 degress for 14 hours though... Isn't it better to do that sous-vide ? @8:33 next, truffle risotto. not necessarily with rice, but some sort of "risotto", maybe celeriac or something else,, but charged with truffle flavor. Anyway, once again..That beignet recipe is amazing!
Nice.. 👌🔥
Nitrite salt is the same that curing salt, if it is yes which number of curing salt 1 or 2 thanks a lot! And amazing recipe!!!!
Hi Jules, super tof recept man. Ik kom een heel eind, met het frituren blijft het deeg aan de lepel kleven heb je hier tips voor?
G’day Jules. Great recipe. Were the truffles from Tasmania or somewhere else in Oz?
Drooling here!🤤🤤 Instead of 14 hrs in the oven for the oxtails you could do the same with sous vide, yeah?
Yeah definitely, same temperature and time 🙌🏼
@JulesCookingGlobal what size ladle are you using for these?
@julescooking what size ladle are you using?
Hi! For the batter will work with a potato instead if the carrots?
Is it necessary to rest the batter with siphon overnight? Cant use straightway after charge? Pls let me know. Thanks
I daily use nitrite salt and to cure pork mostly but in this case, I would prefer the beef without.
What brand of Yuzu Vinegar is this? Mine is light in color, not deep dark like this one.
It’s a ponzu vinegar. Here I show a how to and recipe -> Delicious crab taco bite! My favorite crisp/tuille recipe so far!
ruclips.net/video/u212__a8hew/видео.html
Waar komt je label printer vanaf
@jules cooking Hello, I enjoy watching your videos, but you do not have a Turkish subtitle option, so I cannot understand exactly what you are doing. I would be very happy if you add your Turkish option.
you know someone is getting fancy when they use a printer instead of the green tape to label something (joke)
You know someone made a joke when they have to indicate that they made one
@@Speedmonster72 yeah you are probably right, sorry
Start his video "let me show you how to do something amazing, go back in time two months and.... -_-"
But like I also said, you can use fresh mandarin zest. Also very delicious. This is just a nice twist and a great way to preserve the fresh mandarin flavor
@@JulesCookingGlobal yeah of course, but i always like those bits of your video where you just do the extra step that add a few weeks to those recipe :P