A signature recipe from renowned Michelin-starred chef Guy Savoy.
Difficulty: [usr 5]
The Stew:
To prepare the pot-au-feu, cut the oxtail into sections and sear them. Halve the onions and char them on a hot plate over aluminum foil.
Collect the leek roots, blanch in boiling salted water, dry, then fry at 150°C. Season with salt and set aside.
Place the beef, conger eel chunks, and vegetables in a saucepan. Cover with water, bring to a boil on the stovetop, then transfer to a medium oven (180°C) to simmer.
After several hours, strain the broth through cheesecloth and reserve.
Shape the vegetables and cook them to tenderness in the pot-au-feu broth.
Pickles:
Using purple and yellow carrots, finely chop the vegetables. Boil the vinegar, sugar, and water, then pour over the carrots.
Open the Tarbourlech n°0 oysters, reserving their water. Rinse and poach them gently in their water for about 7 minutes, never exceeding 45°C.
Open the special No. 3 Yvon Madec oysters, rinse, dry, crush, and season with scallions, lemon juice, and olive oil.
Plating:
Cut the baguette into bevels and toast. Top with crushed oysters and season with reduced cracked peppercorns.
Roast the marrowbones for about 5 minutes under the grill, then place the oyster toasts on top.
Warm the vegetables and arrange harmoniously beside the poached oyster. Garnish with pickles and fried leek roots.
Season the broth with fresh wasabi and pour into the serving plates.
Ingredients for the filling: 8 roseval potatoes – 1 turnip – 2 yellow carrots – 1 celery branch – 2 purple carrots – 1 celery ball – 4 mini leeks – salt.
Hubert wishes you happy holidays
