Braised Killenure Castle Dexter beef oxtail

Mike  Tweedie

Mike Tweedie

16th July 2019

Braised Killenure Castle Dexter beef oxtail

On the Menu at The Oak Room at Adare Manor

We use this to make oxtail boudin, we mix red onion marmalade, chopped thyme and reduce oxtail stock, then wrap in sliced smoked alacas bacon, we also use it to make beef suet pudding for are winter menu, we mix braised oxtail, short-rib, shallot and thyme confit, braised smoked pork belly and button mushrooms, then cook it in aged Dexter beef suet pudding.


  • 3kg Killenure Castle Dexter beef oxtail
  • 2 bottles red wine
  • 200g shallots
  • 400g button mushrooms
  • 50g thyme
  • 50g tarragon
  • 1 red port
  • 400g veal stock or beef
  • Chicken stock to cover


Colour the oxtail till golden brown.
Remove from pan and sweat shallots and mushrooms, once sweated down add herbs and alcohol, reduce by a third add oxtail and veal stock and cover with chicken stock, cover with a cartouche and tin foil and cook in over set at 120c till meat failing off bone.