For the marinade:
4 oxtails cut into 3in lengths
400g mirepoix of 1 garlic clove bay leaf thyme
2 bottles of red wine
1lb pre-cooked sweetbread peeled
12 shallots cooked as a confit and lightly sautéd
25g creamed horseradish
10g freshly grated horseradish
1lb pig's caul
2 sprigs picked fresh thyme
3g baking powder
To be passed through muslin:
300ml port red wine sauce
100ml oxtail cooking liquor
5fl oz Port Leas sauce
50g dried breadcrumbs mixed with chopped parsley thyme garlic sun-dried tomato salt and pepper
Braise the oxtail leaving the meat on a rack to cool slightly. Remove meat from fat and bone place in a bowl and season. Add creamed horseradish and bind the mixture with a reduction of the cooking liquor.
Line four galette moulds with butter and the pig's caul. Slice the sweetbread thinly into one large round season. Squeeze the oxtail mixture to reduce moisture and lay this on top of the sweetbread in the mould. Cover with pig's caul and set in the refrigerator. When set remove into sous-vide bags and seal.
Mix together flour thyme horseradish suet baking powder and salt binding these with cold water. Allow to rest. Roll the dumplings into marble-sized balls and poach in chicken stock flavoured with smoked bacon. Poach the oxtail sous-vide bags for 12 minutes until the pig's caul looks dissolved but without losing shape.
To serve remove from sous-vide bag sprinkle breadcrumb mixture on to the sweetbread toast lightly and place in the centre of a large bowl. Alternate three dumplings with three shallots around the bowl. Bring the sauce to the boil add butter Port Leas and pour around the oxtail.