Piquillos Rellenos de Rabo de Buey

A Boqueria Classic. Oxtail Braised overnight at very slow temperature with red wine and vegetables. Then the Piquillos are stuffed with the meat, seared and the liquid reduced to make a jus that will drizzle the peppers. served with a celery pure, crispy shallots and crispy parlsey.

2 piquillo peppers

3 tbsp braising liquid

2 tbsp butter

2 tbsp of celery pure (linked recipe)

1 tbsp crispy shallots (linked recipe)

1 tbsp fried parsley (linked recipe)

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In a small non stick pan, add a little olive oil and put 2 Piquillo peppers on it. Cook until both sides are caramelized, about 2 minutes per side. Be careful since they break easily.

Add braising liquid and butter. Place in oven at 450F until the Piquillo is hot inside and the sauce is thick. At the same time, heat up the celery root pure on a small sauce pan.

Plate the pure on the bottom, place the piquillo peppers on top, sauce with the jus and finish with the crispy shallots and the parlsey on top.

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