16kg oxtail (cut into portions)
500ml vegetable oil
200g unsalted butter
2kg peeled button onions
3kg donkey carrots, peeled & thickly sliced on the angle
2 heads celery, cut into large pieces
3kg onions, quartered (approx. 1.5kg)
1.5kg peeled shallots, quartered
750g smoked bacon, cut into rough pieces
3 bulbs garlic, split (approx. 200g)
4L red wine
4L chicken stock (white)
4L veal stock
30g thyme
6 bay leaves
50g parsley leaf
30g dried ceps
24g coarse sea salt
20g crushed black pepper
300g plain flour
20g caster sugar
2kg button onions (peeled)
100ml vegetable oil
50g butter
12g thyme
2 bay leaves
8g Demerara sugar
4g salt
800g dried lentils (soaked overnight)
8L cold water
8 carrots, halved
4 onions, quartered
8 banana shallots, halved
6 celery sticks, halved
20g thyme
6 bay leaves
12 garlic cloves, halved
20g parsley (leaf & stalks)
150g smoked bacon trim / skin
14g salt
600g diced shallots (3mm)
1kg finely diced onions
30g garlic, finely chopped
25g thyme, chopped
6 bay leaves
800g carrot, finely diced (2mm)
600g celery, finely diced (2mm)
250ml veg oil
130g butter
12g salt
3g crushed black pepper
100ml balsamic crema
2L reduced oxtail stock
1L lentil stock
12 large Roscoff onions (skin on)
100ml olive oil
20g Demerara sugar
4g Maldon salt
Season oxtail generously with salt & pepper, then coat in flour (reserve excess).
Heat bratt pan to medium, add 300ml oil + 100g butter. Brown oxtail evenly on all sides (approx. 15 mins). Remove and set aside.
Add remaining oil & butter, then bacon, carrots, celery. Cook 12–14 mins until golden.
Add onions, shallots, garlic, salt, pepper, bay leaves, thyme. Cook 15 mins until caramelised. Drain fat.
Stir in reserved flour, cook 1 min. Add dried ceps, red wine, chicken & veal stocks. Bring to gentle simmer, skimming as needed.
Transfer to deep gastro tray (or continue in bratt pan). Add browned oxtail. Cook at 170°C for 2 hours or simmer gently until tender.
Remove oxtail, chill rapidly, then bag pieces individually (or 2 per bag if smaller).
Pass cooking liquor through colander (pressing vegetables), then twice through a fine sieve. Reduce by one-third. Skim continuously. Thicken lightly with cornflour slurry if required.
Heat oil in pan, add butter. When nut brown, add onions, thyme, bay, salt.
Sauté 5–8 mins until coloured. Add sugar, caramelise gently until golden.
Drain onto perforated tray. Cover with some oxtail jus and simmer 15 mins until tender. Chill.
Simmer lentils in 8L water, skimming scum. Drain & rinse.
Refill with 4L water, add vegetables, herbs & bacon. Simmer 40–60 mins until tender.
Add salt. Cool lentils in cooking liquor with vegetables (leave overnight for flavour absorption).
Heat veg oil & butter, sauté carrot, celery, thyme, ½ salt, 8–12 mins until just golden.
Add shallots, onions, garlic, remaining salt & pepper. Cook 8–12 mins until golden.
Add vinegar, oxtail stock & lentil stock. Reduce to correct consistency.
Chill quickly until service.
Roll onions in oil, sugar & salt. Bake at 180°C for 25–35 mins until just cooked. Cool.
Halve. For service: sprinkle with Demerara & Maldon, reheat in oven. (½ onion per portion).
Reheat oxtail in bag, glaze in pan with sauce until sticky.
Warm lentils, finish with chopped parsley & seasoning.
Plate: lentils in base of bowl, glazed oxtail on top, Roscoff onion on the side. Spoon over sauce.
16kg oxtail (cut into portions)
500ml vegetable oil
200g unsalted butter
2kg peeled button onions
3kg donkey carrots, peeled & thickly sliced on the angle
2 heads celery, cut into large pieces
3kg onions, quartered (approx. 1.5kg)
1.5kg peeled shallots, quartered
750g smoked bacon, cut into rough pieces
3 bulbs garlic, split (approx. 200g)
4L red wine
4L chicken stock (white)
4L veal stock
30g thyme
6 bay leaves
50g parsley leaf
30g dried ceps
24g coarse sea salt
20g crushed black pepper
300g plain flour
20g caster sugar
2kg button onions (peeled)
100ml vegetable oil
50g butter
12g thyme
2 bay leaves
8g Demerara sugar
4g salt
800g dried lentils (soaked overnight)
8L cold water
8 carrots, halved
4 onions, quartered
8 banana shallots, halved
6 celery sticks, halved
20g thyme
6 bay leaves
12 garlic cloves, halved
20g parsley (leaf & stalks)
150g smoked bacon trim / skin
14g salt
600g diced shallots (3mm)
1kg finely diced onions
30g garlic, finely chopped
25g thyme, chopped
6 bay leaves
800g carrot, finely diced (2mm)
600g celery, finely diced (2mm)
250ml veg oil
130g butter
12g salt
3g crushed black pepper
100ml balsamic crema
2L reduced oxtail stock
1L lentil stock
12 large Roscoff onions (skin on)
100ml olive oil
20g Demerara sugar
4g Maldon salt
Season oxtail generously with salt & pepper, then coat in flour (reserve excess).
Heat bratt pan to medium, add 300ml oil + 100g butter. Brown oxtail evenly on all sides (approx. 15 mins). Remove and set aside.
Add remaining oil & butter, then bacon, carrots, celery. Cook 12–14 mins until golden.
Add onions, shallots, garlic, salt, pepper, bay leaves, thyme. Cook 15 mins until caramelised. Drain fat.
Stir in reserved flour, cook 1 min. Add dried ceps, red wine, chicken & veal stocks. Bring to gentle simmer, skimming as needed.
Transfer to deep gastro tray (or continue in bratt pan). Add browned oxtail. Cook at 170°C for 2 hours or simmer gently until tender.
Remove oxtail, chill rapidly, then bag pieces individually (or 2 per bag if smaller).
Pass cooking liquor through colander (pressing vegetables), then twice through a fine sieve. Reduce by one-third. Skim continuously. Thicken lightly with cornflour slurry if required.
Heat oil in pan, add butter. When nut brown, add onions, thyme, bay, salt.
Sauté 5–8 mins until coloured. Add sugar, caramelise gently until golden.
Drain onto perforated tray. Cover with some oxtail jus and simmer 15 mins until tender. Chill.
Simmer lentils in 8L water, skimming scum. Drain & rinse.
Refill with 4L water, add vegetables, herbs & bacon. Simmer 40–60 mins until tender.
Add salt. Cool lentils in cooking liquor with vegetables (leave overnight for flavour absorption).
Heat veg oil & butter, sauté carrot, celery, thyme, ½ salt, 8–12 mins until just golden.
Add shallots, onions, garlic, remaining salt & pepper. Cook 8–12 mins until golden.
Add vinegar, oxtail stock & lentil stock. Reduce to correct consistency.
Chill quickly until service.
Roll onions in oil, sugar & salt. Bake at 180°C for 25–35 mins until just cooked. Cool.
Halve. For service: sprinkle with Demerara & Maldon, reheat in oven. (½ onion per portion).
Reheat oxtail in bag, glaze in pan with sauce until sticky.
Warm lentils, finish with chopped parsley & seasoning.
Plate: lentils in base of bowl, glazed oxtail on top, Roscoff onion on the side. Spoon over sauce.
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