20-hour sous vide oxtail stew on creamy mustard mash Recipe

Ingredients

• 1.8kg oxtail pieces
• 8 small to medium whole onions
• 1 full bulb of garlic, unpeeled
• 100g Demerara Sugar
• 250ml white wine
• salt and pepper
• 1/8 tsp ground cloves
• pinch of cayenne pepper
• FOR THE SAUCE:
• 20g butter
• 2 sticks of celery, finely diced
• 1 medium leek, thinly sliced
• 4 medium carrots, peeled and cut into half-moons
• 10 closed cup mushrooms, thinly sliced
• pinch cayenne pepper
• 2 tsp English mustard
• salt and pepper
• 450g cooking liquid from the oxtail
• 4 Tbsp onion puree from the oxtail
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