Ox Tail Onion Tart

Essential parts:

• Puff Pastry Disks
• Braised Ox Tail (see ingredients and preparation below)
• Onion Caramel (see ingredients and preparation below)
• Steamed and Charred Onion Slices

Braised Ox Tail

Ingredients:

• Ox Tail: 2 kg
• Port Wine: 300 g
• Veal Stock: 800 g
• Chicken Stock: 800 g
• Carrots: 300 g
• Leek: 300 g
• Onion: 300 g
• Thyme: 3 g
• Garlic: 80 g
• Rosemary: 5 g
• Red Wine: 1.2 kg

Preparation:

1. Marinate the ox tail and vegetables in red wine and port overnight.
2. Strain the liquid and separate the vegetables from the meat.
3. Sear the ox tail in a large pan, remove, then roast the vegetables.
4. Return the wine and port to the vegetables and reduce to a glaze.
5. Add the ox tail, veal stock, and chicken stock. Bring to a boil, then simmer for 3.5 hours until tender.
6. Cool the ox tail in the stock, then separate the meat from the bones.
7. Reduce the stock to a sauce consistency and fold it into the meat.
8. Press the mixture and allow it to cool until set. Cut into disks sized to fit the tart.

Onion Caramel

Ingredients:

• Spanish Onion: 1 each
• Water: 450 g
• Caster Sugar: 50 g
• Water (for caramel): 30 g

Preparation:

1. Preheat the oven to 200°C.
2. Cut the onion in half and sear the middle in a pan.
3. Place in a tray with 450 g of water and bake until soft.
4. Remove the skin and extract as much juice as possible. Strain the liquid.
5. Make a caramel by combining the caster sugar with 25 g of water, then add the strained onion juice.
6. Reduce the mixture to a glaze (ensure it does not get too dark).
7. Allow to cool before using as a tart lining.

Final Tart Assembly

Preparation:

1. Preheat the oven to 180°C (fan setting).
2. Line the bottom of the tart cases with the onion caramel.
3. Press a disk of braised ox tail into each tart case.
4. Place a slice of steamed and charred onion on top of the ox tail.
5. Flip the tart so the puff pastry is on top, then place it into a tart mold.
6. Bake for 20-30 minutes.
7. Remove from the oven and serve immediately to prevent sticking.

Chef's Note

Ensure the onion caramel is not too dark, as it will burn during the baking process. Turn the tart out immediately after it comes out of the oven; otherwise, it may set in the case with the caramel.