Barramundi with braised oxtail

AT A GLANCE

  • Serves 4 people

  • litres (6 cups) veal stock
  • 4 barramundi fillets (160gm each)
  • 1 tbsp olive oil
  • 20 gm butter
  • 1 small garlic clove, finely chopped
  • 1 thyme sprig
  • To serve: coarsely torn flat-leaf parsley
  •  
  • Braised oxtail
  • 30 ml vegetable oil
  • 1 kg oxtail pieces
  • 1 onion, coarsely chopped
  • 1 carrot, coarsely chopped
  • 1 celery stalk, coarsely chopped
  • 3 garlic cloves
  • 2 thyme sprigs, leaves picked
  • 4 fresh bay leaves
  • 200 ml tawny Port
  • 6 white peppercorns
  • 1 star anise
01   Bring veal stock to the boil in a large saucepan, then simmer over medium heat until reduced to 500ml (18-20 minutes).
02   For braised oxtail, preheat oven to 130C. Heat oil in a large frying pan, season oxtail, add to pan and cook over medium heat until fat renders and meat is golden brown (7-8 minutes), then transfer to a casserole. In the same frying pan, add vegetables and garlic and cook over medium heat until caramelised (5-6 minutes), then add to casserole. Add reduced veal stock, port and spices to casserole and bake, covered, until meat falls from the bone (1½-2 hours).
03   Remove oxtail, cool, then pick meat from bones (discard bones) and set aside. Strain cooking liquid through a fine sieve into a medium saucepan, cool, skim fat from surface and cook over medium heat until reduced to 500ml and sauce is sticky (7-8 minutes). Add oxtail, season to taste and keep warm.
04   Increase oven to 200C. Season barramundi to taste. Heat oil in a large oven-proof frying pan, add barramundi fillets skin-side down and cook over medium heat until skin is golden brown and crisp (4-5 minutes), transfer pan to oven and cook until just cooked through (6-7 minutes). Return to stove top, add butter, garlic and thyme, turn barramundi and cook over low heat, basting regularly with pan juices until skin is golden (2-3 minutes).
05   To serve, divide oxtail among bowls, top with a barramundi fillet, scatter over parsley and serve immediately with beetroot Lyonnaise.

Recipe:

WARREN TURNBULL

Photography:

WILLIAM MEPPEM

Styling:

EMMA KNOWLES

Drinking Suggestion:

MEDIUM-BODIED CABERNET OR CABERNET BLEND. , suggested by SHARON TIMMS

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