To make the braised oxtail:
Preheat the oven to 220 degrees F.
Season the oxtails with salt and pepper and dust each piece with a little flour. Sear the oxtails in a cast iron casserole with a little oil until golden brown. Transfer to a perforated pan or a rack set over a plate to drain the extra fat.
In a braising pan, sweat the mirepoix in a little oil. Add the tomato paste and cook together with the vegetables. Deglaze the pan with the sherry and a little of the red wine, stirring and scraping the pan to release the stuck-on flavor. Add the remaining red wine, bring to a simmer, and let the alcohol evaporate. Add the veal stock and bay leaf. Put the oxtails in the sauce, cover the pan, and braise until the meat falls easily off the bone with a fork, about 2 1/2 hours. When cool enough to handle but still warm, separate the meat from bones. Strain and reserve the braising jus.
To make the bread stuffing:
Heat 1 tablespoon of the oil in a large pan over medium high heat and add the bread cubes, tossing them until they're toasted. Transfer to a large bowl. Pour the milk in a dish and season with salt, pepper, and nutmeg. Pour the milk over the bread and let it get completely absorbed.
Meanwhile, heat the remaining tablespoon of sunflower oil in a skillet over medium heat. Add the onions and cook until they're softened but have not taken on any color. Add them to the bread mixture. Let the mixture cool to body temperature and then add the egg yolks. Add parsley. Mix everything together and put in a pastry bag.
To make the crepinette:
Line the inside of a 5-inch ring mold with caul fat. Place 3 ounces of the braised oxtail meat along the inside of the mold and pipe some bread stuffing in the remaining space inside the mold. Close the crepinette with overlapping caul fat, making sure the crepinette is holding together. Place the crepinette in a pan and cover with some of the reserved braising jus. Cook simmering over medium heat, until fully cooked through.
To make the liquid Yukon gold mash:
Put the potatoes in a saucepan with the stock, water, thyme, rosemary, and bacon. Bring to a boil and cook until the potatoes are tender. Drain the potatoes. Peel them and process through a potato ricer while still hot. Work in the cold butter and hot milk to get a creamy and runny mash.
To make the truffle jus:
Cook the remaining braising jus in a saucepan until reduced by one-third, continually degreasing the upcoming fat. Add the chopped black truffle and truffle jus.
To serve:
Put a generous spoonful of the liquid Yukon gold mash in the middle of the plate. Place the crepinette on top and drizzle the truffle jus on top.
This recipe was provided by professional chefs and has been scaled down from a bulk recipe provided by a restaurant. The Food Network Kitchens chefs have not tested this recipe, in the proportions indicated, and therefore, we cannot make any representation as to the results.

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Nutrition Facts

Per Serving Per 100 g

Amount Per 1 Serving
Calories	914.27 Kcal (3828 kJ)
Calories from fat	395.89 Kcal
		% Daily Value*
Total Fat	43.99g	68%
Cholesterol	155.84mg	52%
Sodium	1650.77mg	69%
Potassium	829.2mg	18%
Total Carbs	83.66g	28%
Sugars	11.9g	48%
Dietary Fiber	10.06g	40%
Protein	24.19g	48%
Vitamin C	27mg	45%
Vitamin A	1.7mg	56%
Iron	46.5mg	259%
Calcium	548.3mg	55%

Amount Per 100 g
Calories	90.08 Kcal (377 kJ)
Calories from fat	39.01 Kcal
		% Daily Value*
Total Fat	4.33g	68%
Cholesterol	15.35mg	52%
Sodium	162.65mg	69%
Potassium	81.7mg	18%
Total Carbs	8.24g	28%
Sugars	1.17g	48%
Dietary Fiber	0.99g	40%
Protein	2.38g	48%
Vitamin C	2.7mg	45%
Vitamin A	0.2mg	56%
Iron	4.6mg	259%
Calcium	54mg	55%

* Percent Daily Values are based on a 2000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
Find out how many calories should you eat.

Tastes

salty
savory
bitter
sweet

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