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Beef with braised oxtail and potato puree

Preparation time
Cooking time


  • 2 tbsp canola oil
  • 3 kg oxtail, cut in large pieces
  • 2 onions, each cut into 8 wedges
  • 2 carrots, cut into chunks
  • 2 sticks celery, cut into chunks
  • 6 medium-sized garlic cloves, cut in half and peeled
  • 6 sprigs thyme
  • 4 sprigs rosemary
  • 6 bay leaves
  • Salt and ground black pepper
  • 1½ cups red wine
  • 4 cups beef stock
  • 6 cups of water

Potato purée

  • 500g desiree potatoes, peeled
  • 100g butter
  • 100ml cream
  • Salt and white pepper
  • 1 kg beef tenderloin or eye fillet, trimmed and cut into 6 steaks

Fresh glazed vegetables with truffle dressing

  • 30g butter
  • 2 bunches baby carrots, peeled and blanched
  • 1 bunch asparagus tips, blanched
  • 1 punnet cherry tomatoes, blanched and peeled
  • 200g peas, shelled and blanched


  • 2 tbsp (40ml) white wine vinegar
  • 2 tbsp (40ml) truffle oil
  • 1/3 cup grape seed oil
  • ½ tsp dijon mustard
  • Salt and pepper


  1. Oxtail: Pre-heat oven to 180°C. Heat oil in a heavy pot over high heat and sear the oxtail in batches, until well coloured. Remove from pan, drain any excess oil and add the vegetables, garlic, herbs, salt and pepper and lightly brown. Add ½ cup red wine and stir for 1–2 minutes. Add stock and water and bring to the boil, remove any scum from the surface and cover with a lid or foil. Braise in the oven for 3–4 hours or until the meat easily comes away from the bone. Cool the meat in the stock. Remove the oxtail from the liquid and shred into strands, removing fat and gristle as you go.
  2. Potato purée: Cover potatoes with cold water and season with salt. Bring to the boil, then simmer gently for 12–15 minutes until tender. Drain in a colander and leave them to air dry for a few minutes. Pass through a ricer or sieve while still hot. In a small saucepan, heat the cream and butter. When heated, whisk to combine. Fold hot liquid into potatoes a little at a time, to form a firm but smooth textured purée. Potato must be firm enough to hold the oxtail and beef.
  3. Beef tenderloin: Heat oil in a heavy-based frypan over high heat. Season the trimmed beef and sear all sides. Place in the oven, roast beef until cooked (6–8 minutes for rare, 8–10 for medium rare). Remove from oven, rest in a warm place until ready to plate.
  4. Vegetables: Heat butter in a frypan, add vegetables and toss until glazed and warm.
  5. Toss in vinaigrette and serve alongside mash, beef & oxtail. 
Preparation time
Cooking time


Two Blues Sauvignon Blanc 2014
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