- Sirloin of beef & braised oxtail, with mushroom puree and wilted spinach.
- This recipe revives a traditional and much under appreciated ingredient – oxtail, utilising its fulsome flavours whilst transforming its texture & appearance to nicely compliment the juicy succulence of the sirloin.
- Serves 4
- Ingredients:-
- 1 x 480g piece of sirloin of beef (trimmed of all fat and sinew)
- 750g x raw oxtail cut in to pieces
- 2 litres x brown chicken or beef stock
- 4 x eggs
- 100g x plain flour
- 100g x dried bread crumbs
- 1 x carrot (roughly chopped)
- 1 x stick of celery (roughly chopped)
- 12; x onion (roughly chopped)
- 2 x cloves garlic (peeled and sliced)
- 500g x baby spinach (washed and drained)
- 500g x button mushrooms
- 200g x double cream
slow roast beef with oxtail
Mark Poynton
22nd November 2010
slow roast beef with oxtail
As an incredibly popular meat within the UK, beef recipes are vast and varied. With a range of beef cuts to consider as well as cooking methods and flavour pairings, beef recipes are varied in flavour, texture and preparation time - give this one a try for yourself! A dish we had on the menu in september adapted for a local rag.
Ingredients
Method
Method:-
Braised oxtail (Can be prepared the day before)
Fry the oxtail in a little vegetable oil until golden then add the chopped vegetables & fry till golden.
Place these ingredients in a roasting tray and cook in a preheated oven at 120C for 4 – 5 hours.
When cooked (the meat should fall away from the bone when a little pressure is applied) remove the oxtails from the cooking juices and pick the meat from the bone while still warm.
Pass the cooking juices through a strainer and add a little back to the cooked meat to maintain moisture. Season the meat & juices with a little salt to taste, then roll the meat, using cling- film, into sausage shapes and place in the fridge for 2 hours (or overnight if preferred).
Reserve the cooking juice to serve as sauce.
When the oxtail has set in the sausage shape cut into serving size pieces then roll through the seasoned flour, dip into beaten eggs and coat with breadcrumbs, ready for finishing.
Mushroom puree
Wash the mushrooms in cold water and drain. Quickly break the mushrooms into small pieces using the pulse function on a blender.
Place the mushroom pieces into a deep, heavy bottomed pan and dry fry for about 20 minutes until all the liquid disappears, then add the double cream and blend until smooth. Season with salt and lemon juice to taste.
Sirloin
Cut the beef into 4 x 120g pieces and season with salt and freshly ground pepper.
Heat a heavy based oven proof frying pan. Add a little vegetable oil and seal the outside of the steaks until golden all over, then put into a preheated oven (180C) for about 6-8 minutes for medium rare, (medium 8 – 12). Remove from the heat and leave to rest for about 5 minutes.
To serve
Colour the coated oxtail in a little hot oil until golden, then place with the beef in the oven at 160C for 3 minutes.
Meanwhile heat the mushroom puree and wilt the spinach in a little butter. Season both to taste and arrange on warmed plates to serve, alongside the oxtail and sliced beef, which is drizzled with the oxtail cooking juices to finish. Creamed potato & roasted shallot makes the perfect accompaniment.
One Community. One Purpose. Powered by You.
In this industry, we look out for each other. That’s what being a chef is all about - shared graft, shared passion, shared success. And for the past 17 years, The Staff Canteen has been your space to connect, to learn, to be inspired - a tribe built by chefs, for chefs.
• 5,000+ recipes to sharpen your skills.
• 2,000+ videos to fuel your creativity.
• 1,000+ features sharing the real stories of this industry.
• Daily industry news as it happens.
• Hospitality’s largest social media platform - connecting over 560,000 followers worldwide.
We know times are tough, and every kitchen’s feeling it. But if we stand together, we’ll get through it - and we’ll come out stronger.
Think of it as buying the community a coffee - just £3 to keep us going.
Your support keeps this space free, independent, and dedicated entirely to you and your industry. Together, we can keep inspiring chefs everywhere.
Chip in £3, drive us forward, and keep the community strong. Thank you.
We’re in this together. And together, we move forward.
