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When it comes to indulgent recipes that combine simplicity with elegance, few can compete with brioche garlic dough balls paired with a baked camembert dip. If you’re curious about how to make brioche garlic dough balls with a gooey camembert centre, these golden, buttery bites are soft and pillowy, infused with the irresistible aroma of garlic and herbs. What makes this recipe truly special is its centrepiece—a molten camembert, baked to perfection and ready to envelop each dough ball in its creamy richness. This combination is a show-stopper for any occasion, whether you’re hosting a dinner party or treating yourself to an evening of comfort food.

The magic lies in the balance of textures and flavours: the delicate sweetness of the brioche dough, the savoury depth of garlic butter, and the silky, indulgent cheese from the gooey camembert centre. It’s an experience that takes classic garlic bread to an entirely new level. Whether you’re a seasoned cook or a beginner, understanding how to make brioche garlic dough balls with a gooey camembert centre makes this dish approachable yet impressive, guaranteed to leave your guests asking for the recipe. So, if you’re ready to explore a new favourite, grab your ingredients and prepare to create a dish that embodies both the art of baking and the joy of sharing food. Your kitchen is about to smell heavenly! Here is the recipe and guide:

Brioche Garlic Dough Balls with Camembert Dip

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Treat yourself to the ultimate comfort food: soft, fluffy brioche garlic dough balls served with a rich, gooey baked Camembert dip. These golden-brown dough balls are infused with fragrant garlic butter and baked to perfection—crispy on the outside, pillowy on the inside.

Course Appetizer, brunch, lunch, Snack

Cuisine french

Keyword baked camembert with garlic bread, brioche garlic dough balls, camembert dip, camembert dipping cheese, garlic brioche balls, gourmet cheese starter, oven-baked cheese dip, rich cheesy dip

Prep Time 10 minutes mins

Cook Time 25 minutes mins

Servings 5 People

Calories 38

Ingredients

For the Garlic Dough Balls

• 10 St Pierre Brioche Mini Burger Buns
• 4 cloves of garlic, minced
• 60g unsalted butter, melted 
• 2 tbsp fresh herbs (e.g. parsley or thyme), finely chopped
• 25 g grated parmesan cheese
• Salt and pepper, to taste

For the Baked Camembert Dip

• 250 g 1 whole camembert cheese (around 250g)
• 50 g bacon lardons
• 2 cloves of garlic, thinly sliced
• 1 tbsp olive oil
• 1 sprig fresh rosemary, finely chopped
• Salt and pepper, to taste

Instructions

For the Garlic Dough Balls

• Preheat your oven to 180°C (fan)/200°C (conventional).
• In a small bowl, combine the minced garlic, melted butter, chopped herbs, salt, and pepper.
• Dip each brioche mini bun into the garlic butter mixture, ensuring they’re well coated. Arrange the buns in a single layer in a baking dish or on a baking tray.
• Bake in the preheated oven for 10-12 minutes, or until golden brown.
• Remove from the oven, sprinkle the grated parmesan over the buns, and return to the oven for an additional 2-3 minutes, or until the cheese is melted and slightly bubbling.
• Serve warm alongside the baked camembert.

For the Baked Camembert Dip

• Preheat the oven to 180°C (fan)/200°C (conventional).
• Fry the bacon lardons in a pan over medium heat until crisp, then set aside.
• Remove the camembert from its packaging and place it back into its wooden box (if it has one) or a small oven-safe dish.
• Make 2-3 shallow slits on the surface of the cheese and insert the garlic slices, chopped rosemary, and cooked lardons into the cuts.
• Drizzle olive oil over the top, then season with salt and pepper.
• Drizzle olive oil over the top, then season with salt and pepper.
• Bake for 12-15 minutes, or until the cheese is soft and oozy. Let it rest for a couple of minutes before serving.

Serving Suggestion

• Present the garlic dough balls around the baked camembert for an inviting centrepiece. For added appeal, you can place the camembert back in its wooden box or a rustic serving dish. Perfect for dipping and sharing!

Nutrition

Calories: 38kcal | Carbohydrates: 1g | Protein: 1g | Fat: 4g | Saturated Fat: 1g | Polyunsaturated Fat: 0.3g | Monounsaturated Fat: 2g | Cholesterol: 4mg | Sodium: 73mg | Potassium: 8mg | Sugar: 0.003g | Vitamin A: 36IU | Calcium: 37mg | Iron: 0.03mg

Serving Suggestions

To make your brioche garlic dough balls with baked camembert truly shine, consider adding a few thoughtful touches to the presentation. Serve the dish straight from the oven in its baking dish for a rustic, inviting feel. For a touch of freshness, garnish the warm dough balls with a sprinkle of chopped parsley or a few sprigs of rosemary. If you’re entertaining, set out small plates or napkins for easy sharing, as guests will love tearing the fluffy dough balls and dipping them into the gooey camembert.

To enhance the flavours, learn how to make brioche garlic dough balls with a gooey camembert centre and accompany this baked camembert appetiser with a selection of extras, such as slices of crisp apple, crunchy celery sticks, or even a handful of toasted walnuts for added texture. A side of tangy cranberry sauce or a drizzle of honey can provide a delightful contrast to the richness of the cheese and bread. This dish is perfect as a centrepiece for gatherings or as a comforting treat for an intimate evening.

Tips & Variations
Add a touch of honey or chilli flakes to the garlic butter for a sweet-spicy kick: Swap parsley for rosemary or thyme for a more herby finish or use a flavoured Camembert (e.g. with truffle or garlic) for extra depth in how to make brioche garlic dough balls with a gooey camembert centre.

There’s a certain magic in a slow-braised oxtail stew that speaks to the soul. This classic dish, with its roots in traditional British cooking, embodies the essence of comfort food. Imagine the tender meat, falling off the bone, enveloped in a rich, aromatic sauce—every bite a testament to the slow-cooking process. It’s the kind of meal that brings warmth on a cold evening, making it an ideal choice for family gatherings. For those wanting to try this at home, our Slow-braised Oxtail in rich Red Wine Sauce with Vegetables and Herbs Recipe will guide you through every step.

The beauty of slow-braising lies in the way it allows flavours to meld and develop over time. The oxtail, simmered gently in a rich red wine sauce, absorbs all the wonderful aromas and becomes incredibly tender. It’s not just about the meat, though. The vegetables—carrots, celery, leeks, and those delightful small silver onions—play a crucial role, adding layers of sweetness and depth to the dish. Herbs like thyme, bay leaves, and parsley infuse the stew with their fragrant essence, creating a symphony of flavours in this Slow-braised Oxtail in rich Red Wine Sauce with Vegetables and Herbs Recipe.

This dish isn’t one to be rushed. It requires a bit of patience and a slow hand, but the reward is worth every minute. As the stew simmers away, the kitchen fills with an irresistible aroma, building anticipation for the meal to come. Whether you’re an experienced cook or new to the kitchen, preparing a slow-braised oxtail stew is an experience that offers both a culinary challenge and a deep sense of satisfaction. Here is the Slow-braised Oxtail in rich Red Wine Sauce with Vegetables and Herbs Recipe:

Slow-Braised Oxtail in Rich Red Wine Sauce with Vegetables and Herbs

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Slow-braised oxtail in a sumptuous red wine sauce is a classic dish that delights the palate. The oxtail is gently cooked over several hours, allowing it to become tender and flavourful. It is accompanied by a medley of vegetables and herbs, which infuse the dish with aromatic and earthy notes. The rich sauce, infused with red wine, adds a depth of taste that perfectly complements the hearty meat. This dish offers a comforting and satisfying experience, perfect for a cosy meal.

Course Main Course

Cuisine African, English

Keyword ox tail, slow-braised oxtail in rich red wine sauce with vegetables

Prep Time 30 minutes mins

Cook Time 3 hours hrs 30 minutes mins

Servings 4 People

Calories 64374

Ingredients

• 1.5 kg oxtail, cut into sections
• 2 tbsp plain flour
• Salt and freshly ground black pepper
• 2 tbsp olive oil
• 2 large onions, chopped
• 2 carrots, peeled and sliced
• 2 celery sticks, sliced
• 2 garlic cloves, minced
• 750 ml red wine
• 500 ml beef stock
• 2 bay leaves
• 1 tbsp fresh thyme leaves
• 1 tbsp fresh rosemary, chopped
• 2 tbsp balsamic vinegar
• 200 g button mushrooms, sliced
• parsley,chopped, for garnish
• 12 small silver onions, peeled

Instructions

Preparation of the Oxtail:

• Season the oxtail pieces with salt and black pepper, then lightly coat them in flour, shaking off any surplus

Browning the Oxtail:

• In a large, heavy-based casserole dish, heat the olive oil over a medium-high flame. Add the oxtail in batches, ensuring not to overcrowd the dish. Brown the pieces on all sides, then remove them from the dish and set aside

Sautéing the Vegetables:

• Inthe same dish, add the carrots, celery, and silver onions. Sauté for about 5minutes until they begin to soften. Add the crushed garlic and tomato purée cooking for an additional 2 minutes.

Building the Sauce:

• Pour in the red wine and bring to a boil, allowing it to reduce by half. Scrape any bits from the bottom of the dish for added flavour. Add the beef stock, bay leaves, and thyme, then return the oxtail to the dish

Cooking:

• Lower the flame to a gentle simmer, cover the dish with a lid, and let it cook slowly for about 3 hours, or until the oxtail is tender and falling off the bone. Stir occasionally and check the liquid levels, adding a little more stock if needed.

Final Touches

• Once cooked, remove the bay leaves and thyme sprigs. Adjust the seasoning with more salt and black pepper to taste.

Serving:

• Garnishwith fresh parsley and serve the oxtail with creamy mashed potatoes or crustybread to soak up the sauce

Notes

Tips and Tricks

To achieve a deeper flavour in your oxtail stew, consider adding a splash of balsamic vinegar or a piece of dark chocolate near the end of the cooking process. These additions will enhance the sauce’s richness, giving it an extra layer of complexity.

Ensure the oxtail browns properly by not overcrowding the pot during the searing stage. Brown the meat in batches if necessary to achieve a beautiful crust on each piece, which will contribute significantly to the overall flavour.

While the stew is simmering, periodically skim off any excess fat that rises to the surface. This will keep the sauce from becoming greasy and will result in a more refined final dish.

If you have the time, allow the stew to cool completely once it has finished cooking, then refrigerate it overnight. This resting period allows the flavours to meld and deepen. The next day, simply reheat the stew gently on the stovetop before serving.

For a more luxurious texture, consider straining the sauce through a fine-mesh sieve after removing the meat and vegetables. This step will give you a silky smooth sauce, which you can then pour back over the oxtail and vegetables.

Lastly, don’t be afraid to adjust the seasoning. Taste the stew throughout the cooking process and add salt and pepper as needed to achieve the perfect balance.

Nutrition

Calories: 64374kcal | Carbohydrates: 8g | Protein: 7503g | Fat: 3795g | Saturated Fat: 1576g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 5g | Sodium: 366mg | Potassium: 496mg | Fiber: 0.3g | Sugar: 3g | Vitamin A: 90IU | Vitamin C: 3mg | Calcium: 35mg | Iron: 2mg

Selecting Ingredients

For a dish like oxtail stew, choosing the right ingredients is essential for creating depth and richness. The oxtail itself is the star, so opt for pieces with a good balance of meat and bone. These bones will release a gelatinous goodness during cooking, contributing to a luxurious sauce. Purchase your oxtail from a reputable butcher to ensure quality and freshness.

Beyond the oxtail, vegetables are fundamental in building the stew’s flavour profile. Carrots and celery add a natural sweetness, while leeks bring a subtle, earthy taste. The small silver onions are particularly special, offering a delicate sweetness and maintaining their shape throughout the cooking process. Each vegetable should be fresh and vibrant, as their quality will directly affect the final dish.

Herbs play a vital role in this Slow-braised Oxtail in rich Red Wine Sauce with Vegetables and Herbs Recipe. A bouquet garni consisting of thyme, bay leaves, and parsley will infuse the stew with a fragrant aroma. If you can, use fresh herbs, as they provide a more robust flavour compared to dried varieties.

The red wine used for both marinating and cooking should be of decent quality, as its flavour will concentrate during the long braising process. Opt for a wine that you would enjoy drinking, as it will elevate the dish. Additionally, good beef stock is necessary to complement the richness of the oxtail and wine, creating a cohesive and harmonious flavour profile.

Serving Suggestions

To fully enjoy your oxtail stew, consider pairing it with complementary sides. Creamy mashed potatoes are a classic choice, their smooth texture providing a perfect counterpoint to the rich and hearty stew. Alternatively, crusty bread can be used to mop up every bit of the delicious sauce, adding a satisfying crunch to each bite.

Buttered seasonal greens, such as tender green beans or sautéed kale, offer a fresh and vibrant contrast, balancing the deep flavours of the dish. Polenta, either creamy or grilled, can also be a delightful accompaniment, absorbing the robust sauce beautifully.

When serving, use shallow bowls to showcase the colourful mix of meat and vegetables in your Slow-braised Oxtail in rich Red Wine Sauce with Vegetables and Herbs Recipe, and garnish with freshly chopped parsley for a touch of freshness and colour. A glass of the same red wine used in the cooking process can enhance the dining experience, tying together the flavours of the meal.

For a special touch, consider serving the stew with a side of caramelised shallots or roasted garlic cloves, which can add an extra layer of sweetness and depth. These small additions can make your meal feel even more luxurious and indulgent, ensuring your guests leave the table fully satisfied.

Conclusion and Final Thoughts

Creating a slow-braised oxtail stew is a culinary journey that rewards patience and effort with a dish rich in flavour and comfort. The long, gentle braising process transforms the oxtail into a melt-in-the-mouth delight, complemented by a rich red wine sauce and tender vegetables. It’s an opportunity to bring loved ones together around a meal that exudes warmth and tradition. Whether served with creamy mashed potatoes, crusty bread, or buttered greens, each element comes together to offer a satisfying and memorable dining experience in this Slow-braised Oxtail in rich Red Wine Sauce with Vegetables and Herbs Recipe. By following these steps and tips, you’ll not only master a classic dish but also create a new favourite for special occasions and cosy nights in.