Wagyu Oxtail, Heirloom Carrots, Pickles, Nasturtium
User Reviews
4.9
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Prep Time
15 mins
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Cook Time
5 hrs 10 mins
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Additional Time
12 hrs
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Total Time
17 hrs 25 mins
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Servings
8 servings
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Course
Main Course
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Cuisine
Australian, British
Wagyu Oxtail, Heirloom Carrots, Pickles, Nasturtium
Description
The Wagyu Oxtail is marinated in red wine for a minimum of 12 hours, then cooked slowly with aromatic vegetables like carrot, onion, celery, leek, tomato, garlic, and spices including star anise and black peppercorns. Reducing Madeira and port wines alongside the marinade liquid concentrates flavor before adding the oxtail and both chicken and veal stocks. The meat is cooked until it effortlessly falls from the bone, resulting in tender, flavorful servings.
Heirloom carrots are prepared as a purée with butter, star anise, and orange juice, adding a sweet and spiced creamy component. Baby carrots are pickled in a spiced brine with white wine vinegar, sugar, and whole spices, providing acidity and crunch. Nasturtium flowers and leaves finish the plate visually and add a peppery freshness that balances the richness of the oxtail and purée.
This dish is suitable for an elegant meal showcasing slow-cooked meat complemented by vibrant vegetable preparations. The combination of pickled, pureed, and fresh elements offers varied textures and flavors on the plate, highlighting the quality Wagyu oxtail and careful cooking techniques.
Ingredients
- 2 kilograms Oxtail
- 300 milliliters red wine
- 1/2 carrot
- 1/2 onion
- 1 celery stalk
- 1/2 leek
- 2 Roma tomato
- 2 clove garlic
- 2 thyme sprigs
- 1 bay leaf
- 1 star anise
- 20 black peppercorns
- 250 milliliters Madeira
- 150 milliliters port wine
- 3 liters chicken stock
- 1 liter veal stock
CARROT PUREE
- 500 grams carrot purple
- 50 grams butter
- 1 star anise
- 1 orange juice only
PICKLED BABY CARROTS
- 1 carrot red baby heirloom, bunch
- 1 carrot yellow baby heirloom, bunch
- 1 carrot orange baby, bunch
BRINE
- 500 milliliters water
- 250 milliliters white wine vinegar
- 240 grams sugar
- 2 cloves
- 2 teaspoons mustard seeds
- 2 teaspoons black peppercorns
- 2 teaspoons coriander seeds
TO PLATE
- nasturtium leaves
- nasturtium flowers
Instructions
Braised Wagyu Oxtail
- Marinate the oxtail in the red wine for at least 12 hours. Keep turning every couple of hours.
- Drain the oxtail and reserve the wine.
- Peel the vegetables and, keeping it whole, caramelize in olive oil.
- Add the star anise and tomatoes, mix well and cook until most of the moisture is gone from the tomato and it begins to thicken. Keep stirring.
- Add the port and Madeira and reduce by half.
- Add the wine from the marinade and reduce by half.
- Add the oxtail and then both the stocks. Bring to the boil, cover with baking paper and then tin foil and simmer for approx 3-4 hours on a low heat or place in an oven at 140°C/ 285° F for approximately the same time. The meat is cooked when it pulls easily away from the bones.
- Allow the cooked oxtail to cool a little in the stock and then remove and drain it. Pick off all the meat while still warm, taking care to keep the pieces as long as possible. Take care to remove the sinew and fat. And reserve until needed in a little of the stock
- Pass the sauce through a fine seive and reduce on a medium heat until the consistency of a nice sauce.
- Re-heat the picked meat in the sauce.
Carrot Puree
- Finely slice the carrots.
- Cook the carrots in the butter over a low heat for approx 5 mins with the star anise until beginning to go soft.
- Add the orange juice and then just cover with water. Cover with a piece of baking paper and cook at a steady simmer until the carrots are fully cooked (approx 10-15 mins).
- Drain the carrots, remove the star anise and reserve the liquid.
- Place the carrots in a blender and add a knob of butter. Season and blend until smooth. Add a little of the cooking liquid to get the mix going but you wont need it all. Season with salt and pepper.
- Once the puree is smooth remove it from the blender and pass through a fine sieve. Chill the mix and reserve until needed.
Pickled Baby Carrots
- Peel the carrots, retaining the natural shape. Keep the red ones separate.
- Place all the ingredients for the brine into a pot and bring to the boil.
- Pour the boiling brine over the carrots and allow them to cool.
- Place into sealed containers and allow to pickle for at least 3 days before using. They will last for up to three months in the liquid at least.
- Warm the carrots up in a little of the pickling liquid.
Notes
User Reviews
Overall Rating
4.9
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