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


  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