Braised Oxtail and Carrots | Recipe by

Braised Oxtail and Carrots with Onion Jam, Madeira and Mustard Mash

Braised Oxtail and Carrots with Onion Jam, Madeira and Mustard Mash Beef
  • COOK TIME: 26 hours


  • 2 KG oxtail cut into 3 inch pieces
  • 8 peeled carrots
  • 100mls Madeira
  • 100mls red wine
  • 4 banana shallots peeled and chopped
  • 6 cloves of garlic, crushed
  • 2 bayleaf
  • Small bunch of thyme
  • 3 sticks of celery, finely chopped
  • 450 mls reduced veal stock
  • 3 red onions, peeled and finely chopped
  • 75 mls balsamic vinegar
  • 4 tbsp. Demerara sugar
  • 500g all butter mashed potato
  • 3 tbsp. pommery mustard
  • Salt and pepper
  • Olive oil




All foodies love the rich flavours and sticky texture of oxtail and in this recipe the classic combination of beef and onions is a winner.


1. In a hot oven (200 degrees) roast the chopped oxtail until well browned, set aside to cool

2. In a little oil gently fry the chopped shallot, chopped celery, garlic, bay leaf and thyme until translucent

3. Add the madeira and red wine to the pan, flame to burn off alcohol and reduce by half

4. Add the reduced veal stock, reduce by half and set aside to cool

5. Place the cooled roasted oxtail into a vacuum pouch with the whole peeled carrots, add the reduced veal sauce then seal the pouch

6. Cook in a preheated water oven at 80 degree for 26 hours

7. At this point you can serve or cool in ice

8. In a sauté pan with a little oil gently fry the finely chopped red onions until translucent

9. Add the Demerara sugar and balsamic and reduce the liquid to nothing, set aside to use at a later date

10. Mix the pomery mustard into the mash and reheat in a pan

11. Take the oxtail from the pouch being careful not to break the carrots and pass the sauce through a fine chinois

12. Serve the oxtail with the braised carrots, mash and the onion jam

Chef’s Tip

This dish is a cut that all chefs love, why not add celeriac and swede to the pouch to create the perfect winter casserole

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