Stuffed Ox Trail in Herb Net

Slice the oxtails lengthwise and cut out the gristle. Place the flattened pieces of meat against each other with the sides of the meat facing each other to form a square meat base. For the stuffing, cut the onions into large cubes and sauté them in the sunflower oil. Chop the parsley and garlic, add and sauté. Once the onions are cooked, set aside and let cool. In a bowl, mix the meat cut into not too fine pieces, the squeezed white bread and the cooled onions and season with salt, pepper and nutmeg. Pass through a meat grinder and set the farce aside. Clean the mushrooms, wash them if necessary, and cut them into evenly sized cubes. Also finely dice the white bread. In separate pans, brown the mushrooms and the toast in the butter, pour onto a cloth to drain the fat and let cool. Finally, mix the mushrooms and bread into the farce and season again. Stuff the oxtail with it and brown it. Let the roasted cheeks drain on a rack. In the meantime, clean and coarsely chop the carrot, pearl onion and celery and brown them in a roasting pan in the remaining 2 tablespoons of oil. They should be nice and shiny. Place the browned oxtail cheeks on top, add the bouquet garni, place in the oven preheated to 200 degrees and braise nice and slow. Sauté the tomato paste in a small pan in the olive oil.

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