This recipe is best served with buttered ribbon pasta or mashed potatoes . The ideal winters day feast.

Buy the products

  • Ingredients:
  • 1kg oxtail jointed dusted with plain flour
  • 30 ml red wine vinegar
  • 2tbsp sugar
  • 1 x bottle stout
  • 200 ml ruby port
  • 200 ml beef stock
  • 16 x peeled button onions or shallots
  • 3 x carrots, peeled and sliced
  • 1 x bay leaf
  • 1 x Sprig of thyme
  • 1 x Star anise
  • 1/2 Cinnamon stick
  • Optional: 12 x agen prunes pitted or 3 x black figs sliced in quarters
  • 2tbsp duck fat

Cooking Instructions


  1. Heat duck fat in fry pan
  2. Add oxtail and brown on all sides
  3. Transfer meat to casserole
  4. De-glaze fry pan with vinegar,add sugar and reduce to caramel
  5. Add stout and reduce by 1/2
  6. Add port, boil for 2 minutes
  7. Add stock and pass onto oxtails
  8. If necessary add a little water to cover
  9. Place herbs and spice in middle of casserole, cover and cook for 2 hours on 115°C, gently simmering
  10. Add onions and carrots and simmer for a further 11/2 hours or until meat comes away from the bone easily
  11. Finish with figs or prunes

         Source: My collection – Jeff Baker – J Bakers Bistro Moderne

Please Note: Whilst all our recipes are developed, tried and tested by our Executive Chef, variances in native and rare breed animals can differ immensely, therefore cooking times are a guide only. Please ensure all products are cooked through and hot before serving.