Prime Beef with Oxtail

Posted on 20th April 2016

Serves 4 persons


  • 4 northumbrian prime fillet of beef

Braised Oxtail

  • 1 oxtail (approx 300g)
  • 1 carrot
  • 1/2 large onion
  • 1/2 leek
  • 2 sprigs of thyme
  • 1 garlic clove
  • 750ml red wine
  • 250ml chicken stock

Madeira Sauce

  • 4 shallot skinned & prepared
  • 500g button mushrooms
  • 50ml sherry vinegar
  • 500ml Madeira wine
  • 500ml chicken stock
  • 250ml veal glaze
  • 50ml milk
  • 50g of plain flour


Method of cooking for braising oxtail

  1. cut into sections & tie twine around the meat, this will help hold the meat in shape & ensure a more consistent finish
  2. coat the base of a large pan with vegetable oil on a medium heat, seal the oxtail until dark golden colour on all sides, remove pan & leave to side.
  3. pour in a little more oil to pan & add carrots, leeks, onion, garlic & thyme, lightly browning off the vegetables & then pour in the red wine& chicken stock cooking until reduced by half.
  4. return the stock & oxtail to 1 pan bringing to boil, cover the pan & reduce to a gentle simmer.
  5. cook for 3 hours or until the meat starts to fall off the bone.
  6. remove from heat & allow to cool while still warm, remove the middle tail bone & cartilage (this can be done done by pressing the centre bone until sides fall through from the surrounding meat) try to keep the meat intact.
  7. reserve some of the cooking liquor

Method of cooking Madeira sauce

  1. pre heat oven to 160oC gas mark 3. Add shallots, garlic, thyme to deep roasting tray& roast until golden (20-30minutes)
  2. add the mushrooms & continue roasting until all moisture has been released & evaporated from tray but important not to burn.
  3. pour in vinegar & scrape with wooden spoon to de glaze & release all the browned ingredients from the base of tray
  4. pour into sauce pan add the Madeira wine & reduce by half. Add the all stock & reduce to achieve a syrup like consistency, strain & set aside

Cooking the fillet steaks

  1. pre heat oven 200oC
  2. coat base of sauce pan with vegetable oil & place on high heat, season fillet steaks & cook in hot pan sealing both sides of meat for 2 minutes
  3. add knob of butter to finish in pan
  4. for rare steak no more cooking in oven(just leave meat to rest)
  5. for medium rare place meat in oven for 1 minute (increasing this number by 2 minutes for medium upwards & set aside to rest for 4 minutes
  6. pour a little of the cooking liquor over the oxtails & reheat in the oven for 10-15 minutes spooning some of the Madeira sauce across each plate & arrange the hot oxtail in the centre.
  7. slice each portion of beef fillet in half if needed either side of the oxtail & garnish

Here’s hoping you enjoy your prime beef with oxtail which would be served with potatoes & vegetables.