Chef Michael Sellmann
Company American Bistro
Las Vegas

Black Truffle Vinaigrette
1 oz. fresh Black Perigord Truffle
2 oz. neutral Grapeseed Oil
1 oz. Black Truffle Oil
1 oz. Aged Sherry Vinegar
.5 oz. Tamari Soy Sauce
.5 oz. Shiro Dashi
Salt and Pepper to Taste

On fine Side of Box Grater Grate black Trufle into a Medium mixing Bowl.
Stir in remaining ingredients, cover and leave at room temperature overnight to infuse and mature. Store in locking jar in coldest part of refrigerator for up to 2 weeks. This recipe Makes 3/4 cup finished product.

Celeriac Mousseline
2 Large Celery Root, Peeled and diced. About 4 cups
3 cups Heavy Cream
1 Lemon and its Zest
1 Thyme Sachet
Salt and Peppper to Taste

Combine celery root and Cream in medium saucepot. Season with salt and pepper and simmer covered for 20 minutes until celery is tender but still vibrantly flavored. Puree in a blender until smooth and season with Lemon Juice and Zest to pick up the flavor and cut the fattiness on the palate. You do not want it to taste like a lemon, just enhance the celery flavor. The consistency should remind you of runny mashed potato. Place in ISI ThermoWhip and charge with 2 chargers.

Braised Oxtail Marmalade
1 lb fresh Beef Marrow Bones Pipes cut and Soaked
4 lb fresh cut oxtails trimmed of fat
2 each onions carrot, heads of Garlic and celery, washed peeled and diced
2 Tbsp Tomato Paste
1 herb sachet
1 bottle Cotes du Rhone
1 bottle Domestic Port style wine
1/2 gal. rich beef stock (you can sub high quality Low Sodium Broth.)

In a large braising pot sear seasoned oxtails in oil until caramelized on all sides. Set aside on Platter. In remaining fat caramelize vegetables and when aromatic and well browned add tomato paste and continue to caramelize. When the paste has lost its color and taken on a brownish rusty look deglaze with Port and Rhone. Simmer for 10 min to cook away alcohol then add oxtails, Herb Sachet and beef stock. Return to the barest simmer and cook for 6 hours until the meat is falling from the bone. Cool overnight.

Procedure
Next morning remove fat that has risen to the surface and discard. Remove oxtails to platter and heat juice. Strain Juice into a clean pot and pick meat from oxtail bones. Add reserved meat to its juice and reduce slowly until cohesive and marmalade consistency.

Roast Marrow bones in a hot oven for 5 minutes, remove marrow and stir into marmalade to finish.

Assembly Of the Finished Dish

1. In 8 warm bowls, Cleaned Marrow Bones or Coffee Cups divide Oxtail Marmalade evenly
2. Top Each with a Tablespoon of Black Truffle Vinaigrette
3. Using ISI ThermoWhip cover the oxtail Marmalade with hot Celeriac Mousseline.
4. Garnish with Crispy Shallots, Fried Celery Leaf, and a Slice of poached Black Truffle