New Scandinavian Cooking > Recipes by chef > Andreas Viestad > Entrecôte with oxtail sauce and boiled vegetables
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  • Entrecôte with oxtail sauce and boiled vegetables
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    By anncathrin

    Entrecôte with oxtail sauce and boiled vegetables

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    Serves 6

    PREPARATION:

    • 1

      Pre-heat the oven to 570 Fahrenheit (300 Celsius).

    • 2

      Place the meat in the oven until it becomes nice and brown all over, approx. 20-23 minutes. Lower the temperature to 390 Fahrenheit (200 Celsius). Insert a thermometer into the meat at its thickest point. Allow the meat to continue roasting for 1.5-2 hrs, until the core temperature is somewhere between 136-140 Fahrenheit (58 and 60 Celsius) for medium. Remove the meat from the oven and allow it to stand for 20 minutes before cutting it.

    • 3

      Serve with oxtail sauce (see related recipe) and boiled vegetables.

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  • Serves 6

    PREPARATION:

    • 1

      Pre-heat the oven to 570 Fahrenheit (300 Celsius).

    • 2

      Place the meat in the oven until it becomes nice and brown all over, approx. 20-23 minutes. Lower the temperature to 390 Fahrenheit (200 Celsius). Insert a thermometer into the meat at its thickest point. Allow the meat to continue roasting for 1.5-2 hrs, until the core temperature is somewhere between 136-140 Fahrenheit (58 and 60 Celsius) for medium. Remove the meat from the oven and allow it to stand for 20 minutes before cutting it.

    • 3

      Serve with oxtail sauce (see related recipe) and boiled vegetables.

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