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Adjust Servings:
Braised Wagyu Oxtail
2 kilograms oxtail
300 millilitres red wine
1/2 carrot
1/2 Onion
1 stalk celery
1/2 Leek
2 roma tomatoes
2 clove garlic
2 sprigs thyme
1 bay leaf
1 star anise
20 Black Peppercorns
250 millilitres Madeira
150 millilitres port
3 litres Chicken Stock
1 litre Veal Stock
Carrot Puree
500 grams purple carrots
50 grams Butter
1 star anise
1 orange juice only
Pickled Baby Carrots
1 bunch red baby heirloom carrots
1 bunch yellow baby heirloom carrots
1 bunch orange baby carrots
500 millilitres Water
250 millilitres white wine vinegar
240 grams Sugar
2 cloves
2 teaspoons mustard seeds
2 teaspoons Black Peppercorns
2 teaspoons coriander seeds
To Plate
Nasturtium leaves and flowers
  • Serves 8
  • Medium


  • Braised Wagyu Oxtail

  • Carrot Puree

  • Pickled Baby Carrots

  • Brine

  • To Plate



Braised Wagyu Oxtail

  1. Marinate the oxtail in the red wine for at least 12 hours. Keep turning every couple of hours.
  2. Drain the oxtail and reserve the wine.
  3. Peel the vegetables and, keeping it whole, caramelize in olive oil.
  4. Add the star anise and tomatoes, mix well and cook until most of the moisture is gone from the tomato and it begins to thicken. Keep stirring.
  5. Add the port and Madeira and reduce by half.
  6. Add the wine from the marinade and reduce by half.
  7. Add the oxtail and then both the stocks. Bring to the boil, cover with baking paper and then tin foil and simmer for approx 3-4 hours on a low heat or place in an oven at 140°C for approximately the same time. The meat is cooked when it pulls easily away from the bones.
  8. Allow the cooked oxtail to cool a little in the stock and then remove and drain it. Pick off all the meat while still warm, taking care to keep the pieces as long as possible. Take care to remove the sinew and fat. And reserve until needed in a little of the stock
  9. Pass the sauce through a fine seive and reduce on a medium heat until the consistency of a nice sauce.
  10. Re-heat the picked meat in the sauce.

Carrot Puree

  1. Finely slice the carrots.
  2. Cook the carrots in the butter over a low heat for approx 5 mins with the star anise until beginning to go soft.
  3. Add the orange juice and then just cover with water. Cover with a piece of baking paper and cook at a steady simmer until the carrots are fully cooked (approx 10-15 mins).
  4. Drain the carrots, remove the star anise and reserve the liquid.
  5. Place the carrots in a blender and add a knob of butter. Season and blend until smooth. Add a little of the cooking liquid to get the mix going but you wont need it all. Season with salt and pepper.
  6. Once the puree is smooth remove it from the blender and pass through a fine sieve. Chill the mix and reserve until needed.

Pickled Baby Carrots

  1. Peel the carrots, retaining the natural shape. Keep the red ones separate.
  2. Place all the ingredients for the brine into a pot and bring to the boil.
  3. Pour the boiling brine over the carrots and allow them to cool.
  4. Place into sealed containers and allow to pickle for at least 3 days before using. They will last for up to three months in the liquid at least.
  5. Warm the carrots up in a little of the pickling liquid.

Tony Gibson

After a late start in cooking, in Tony’s hometown of Newcastle upon Tyne, UK Tony moved to London and after a brief spell at the Intercontinental Hotel, he took a job at the now eponymous restaurant Coast (UK), under the watchful eye of Stephen Terry. Tony Stayed there for 3 and a half years and considers this, his formal apprenticeship. It was during this time at Coast that Tony met and worked with many of today’s most influential chefs of English cooking today - namely Mark Sargeant, Hywell Jones and more notably Jason Atherton. Tony then spent a year overseas, working in New York (Restaurant Aureole with Charlie Palmer) and Australia (Quay Restaurant with Guillaume Brahimi). Tony then returned to London to help Stephen Terry and Jason Atherton open ‘Frith Street Restaurant’. The following 5 years were spent working with Jason Atherton in all of his early restaurants. This then lead Tony into the ranks of Gordon Ramsay’s restaurants, working at Royal Hospital Road initially, before heading off to Dubai to open the first Gordon Ramsay restaurant overseas called Verre. Soon, the Australian shores were calling Tony and he left Dubai to take over the head chef position at Marque Restaurant, in Sydney. Tony was there for the two years leading up to the restaurant receiving 3 chefs hats and then moved on as head chef at the ‘Four in Hand’ in Paddington were he was awarded 1 chefs hat. Tony then spent the next 5 years at Astral Restaurant in Star City casino were he was head chef for 3 years, receiving 1 chefs hat, and Sean’s Kitchen for 2 years and operated as Sean Connolly’s right hand man. In his time with Sean, Tony was responsible for the organizing and running of many high level functions as well as the day-to-day running of the restaurants.

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