Braised abalone and oxtail with fennel

AT A GLANCE

  • Serves 4 people

  • 2 tbsp extra-virgin olive oil
  • 2 onions, coarsely chopped
  • 1 tbsp dried thyme leaves
  • 4 cloves garlic, thinly sliced
  • 1.2 kg oxtail, cut into 5cm lengths
  • For dusting: plain flour
  • 2 green-lip abalone, cleaned (see note)
  • 6 strips of lemon rind, removed with a peeler
  • 500 ml veal or chicken stock
  • 3 baby fennel, halved and thinly sliced lengthways, fronds reserved
01   Heat 1 tbsp olive oil in a large flame-proof casserole dish, add onion, thyme and garlic and sauté over medium heat for 10 minutes or until tender. Place in a bowl. Add remaining oil to casserole, dust oxtail in flour and cook over high heat, turning occasionally for 5 minutes or until golden.
02   Preheat oven to 150C. Cut abalone into 1cm thick slices and place in casserole with onion mixture and lemon rind. Cover with veal stock, season to taste and bring to a simmer. Cover and bake for 4 hours or until abalone is tender. Combine fennel and fennel fronds and serve with abalone and oxtail.

Note Green or black-lipped abalone is available by request from specialist seafood companies.

Recipe:

RODNEY DUNN

Photography:

WILLIAM MEPPEM

Styling:

RODNEY DUNN AND ELODIE RAMBAUD

Drinking Suggestion:

TOP-QUALITY PINOT NOIR. , suggested by MAX ALLEN

FEATURED IN

Aug 2007

Aug 2007

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