For 4 people
Stuffed red onions 4 Tropea red onions 2 slices of pig's cheek pepper salt extra virgin olive oil
Tail 900 g of beef tail 100 g of celery 60 g of carrot 80 g of white onion 4 sprigs of thyme extra virgin olive oil 150 g of caul
Mashed potatoes 250 g of potatoes 100 g of milk extra virgin olive oil salt
Garnish 12 quartered confit tomatoes 200 g of tail base 40 g of celery 40 g of onion extra virgin olive oil white wine vinegar salt 4 pieces of Isomalt crunch with rosemary and breadcrumbs
Stuffed red onions Cut off the top of the onion, scoop out the inside and finely chop the onion we have removed with the pig's cheek, cooking it slowly in a pan with oil and a little salt. Fill the raw onions with the mixture obtained, add a little salt, wrap individually in kitchen foil and bake in the oven at 150 °C for 45 minutes.
Tail Cut the tail at the joints. We are going to use the larger parts for the dish and the smaller parts and bones to make the base. Bone the pieces of tail and fill them with the celery, carrot and onion cut into sticks and thyme. Wrap in the caul and tie it with string. Place each piece separately in a vacuum bag with salt and a little oil and cook in a bain-marie with the Roner or in a steam oven at 80 °C for 18 hours. Cool in water and ice and reheat with the same method before use.
Mashed potatoes Boil the potatoes in their skins, peel them, purée them and whisk with oil and hot milk. Add salt to taste.
Garnish Dry the tail cooked in the vacuum and fry it until crisp in a non-stick pan with olive oil. Place on kitchen paper and keep hot. Cut the celery and carrot into very fine julienne strips, dress with the vinaigrette and place on the side of the plate. Place a spoonful of mashed potato in the centre, lay the crispy tail on it and drizzle with the tail base. Arrange the stuffed onion and confit tomato petals around the tail. Garnish with the Isomalt crunch.
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