For the oxtail, cut the onion in half and brown the cut surfaces in a dry pot. Add oil and fry the cut oxtail on all sides.
Add beef broth, root vegetables (except for one carrot) and simmer for about 3 hours until tender. Skim off any foam that rises. If necessary, add a little water.
Half an hour before the end of the cooking time, add the third carrot (carved). Remove the root vegetables and let the meat cool in the broth.
Take out the tow and separate the meat from the bones. Remove the flax and cartilage and cut the meat into small pieces. Cut the carrot into slices.
Cut florets from broccoli and boil in salted water, strain and immediately place in ice cold water. Soak gelatin in cold water.
Bring clarified force soup to a boil and dissolve squeezed gelatin in it, let cool and season with Madeira, salt and cayenne pepper.
Pour sliced meat, carrot and broccoli into a mold lined with foil and fill with soup. Leave to set in the refrigerator.
Arrange the sliced aspic on leaf lettuce with red wine marinade and kernel oil (olive oil).
Preparation Tip:
The oxtail brawn can also be prepared with other flavoring agents such as sherry.
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