Recipes from Alternative Meats
Four Legged Friends

Chefs Specials

Orange Scented OxTail

Chefs Specials >>


75g / 3oz flour
½ tsp English mustard
½ tsp ground coriander
½ tsp ground cumin
1 ½ tsp dried thyme
2Kg / 4lb 8oz oxtail, trimmed and cut into 6cm / 2 ½ inch pieces
65ml / 2 ½ floz oil
2 onions, sliced
2 stalks celery, sliced
4 cloves garlic, sliced
350ml / 12 ½ floz dry white wine
750ml / 1 pnt 6floz quality beef stock
400g / 14oz canned chopped tomatoes
Pared zest 1 orange
6 parsley stalks
1 tsp dried basil
1 bay leaf
Lemon juice, to taste
Dijon mustard, to taste


1. Mix together the flour, mustard powder, coriander, cumin and ½ teaspoon of the dried thyme.
2. Lightly dredge the oxtail with the seasoned flour
3. Heat the oil in a frying pan and brown the oxtail in batches, transferring each batch to a casserole dish.
4. Deglaze the frying pan with some of the wine and add it to the casserole.
5. In the same pan, sweat the onions , celery and garlic until soft.
6. Pour the remaining wine into the frying pan and boil until reduced by about half.
7 Add the onion mixture to the casserole with the stock, tomatoes, orange zest, parsley stalks, dried basil, bay leaf and 1 teaspoon of dried thyme.
8. If the meat is not yet covered, add water as necessary, then bring the casserole to the boil on the stovetop.
9. Transfer the casserole to an oven set to 140C / Gas 1 and cook for 3 to 4 hours or until the meat is tender and pulls away from the bone.
10. Strain off the liquid from the casserole and discard the parsley stalks, orange zest and bay leaf.
11. Set the meat aside in a warm place until ready to serve.
12. Liquidize the sauce, then adjust the seasoning to taste, adding lemon juice, Dijon mustard and salt and pepper as necessary.
13. Reheat the sauce before serving it with the oxtail.


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