The perfect oxtail beignet! Fine dining amuse with black truffle & mandarin

Hey guys! Like I promised in my last video today we’re going to use the braised oxtail I had left from my oxtail glaze. We’re going to make a carrot beignet that’s filled with the braised oxtail, a salted mandarin peel gel and we’re serving it with some delicious Australian black winter truffle. All great recipes, so enjoy guys! Become a member of my channel to support and get excusieve content: youtube.comhttps://www.seevid.ir/fa/result?ytch=UC1YBUtA5m9CGIhbDduu7PFg/join ⇨ Thanks for subscribing! bit.ly/1YTyqmm ⇩ The full ingredient list & written recipe: ↪ www.julescooking.com/single-post/oxtail-beignets-w… ↪ www.julescooking.com ⇩ For tips, tricks, photos and recipes follow me on: ↪ www.julescooking.com ↪ Instagram: bit.ly/1MmnCZZ ↪ Twitter: bit.ly/1NrssDY ↪ Facebook: on.fb.me/1YTyt1B My kitchen equipment ⇩ www.julescooking.com/equipment