Sirloin of beef and braised oxtail recipe

Name: Sirloin of beef and braised oxtail recipe
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 4 x 120g piece of sirloin of beef; 750 g (26.5oz) oxtail; 2 l (3.5pints) beef stock; 4 eggs; 100 g (3.5oz) plain flour; 100 g (3.5oz) dried bread crumbs; 1 carrot (roughly chopped); 1 stick of celery (roughly chopped); 0.5 onion (roughly chopped); 2 cloves garlic (peeled and sliced); 500 g (17.6oz) baby spinach; 500 g (17.6oz) button mushrooms; 200 g (7.1oz) double cream

Servings: persons

4 x 120g piece of sirloin of beef
750 g (26.5oz) oxtail
2 l (3.5pints) beef stock
4 eggs
100 g (3.5oz) plain flour
100 g (3.5oz) dried bread crumbs
1 carrot (roughly chopped)
1 stick of celery (roughly chopped)
0.5 onion (roughly chopped)
2 cloves garlic (peeled and sliced)
500 g (17.6oz) baby spinach
500 g (17.6oz) button mushrooms
200 g (7.1oz) double cream

1
Fry the oxtail in a little vegetable oil until golden then add the chopped vegetables & fry until golden.
2
Place these ingredients in a roasting tray with the stock and cook in a preheated oven at 120C for 4 - 5 hours.
3
When cooked (the meat should fall away from the bone when a little pressure is applied) remove the oxtails from the cooking juices and pick the meat from the bone while still warm.
4
Pass the cooking juices through a strainer and add a little back to the cooked meat to maintain moisture.
5
Season the meat & juices with a little salt to taste, then roll the meat, using cling- film, into sausage shapes and place in the fridge for 2 hours.
6
Reserve the cooking juice to serve as sauce.
7
When the oxtail has set in the sausage shape cut into serving size pieces then roll through the seasoned flour, dip into beaten eggs and coat with breadcrumbs, ready for finishing.
8
For the mushroom puree: Wash the mushrooms in cold water and drain.
9
Quickly break the mushrooms into small pieces using the pulse function on a blender.
10
Place the mushroom pieces into a deep, heavy bottomed pan and dry fry for about 20 minutes until all the liquid disappears, then add the double cream and blend until smooth.
11
Season to taste.
12
For the sirloin: Season the beef with salt and freshly ground pepper.
13
Heat a heavy based ovenproof frying pan.
14
Add a little vegetable oil and seal the outside of the steaks until golden all over, then put into a preheated oven (180C) for about 6-8 minutes for medium rare.
15
Remove from the heat and leave to rest for about 5 minutes.
16
To serve: Fry the coated oxtail in a little hot oil until golden, then place with the beef in the oven at 160C for 3 minutes.
17
Meanwhile, heat the mushroom puree and wilt the spinach in a little butter.
18
Season both to taste and arrange on warmed plates to serve, alongside the oxtail and sliced beef, which is drizzled with the oxtail cooking juices to finish.
19
Creamed potato & roasted shallot makes the perfect accompaniment.

765

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

Tips for the best results

Read through all the steps once before you start and measure out your ingredients first — it makes everything go more smoothly.
Taste as you go and adjust the seasoning before serving.
Avoid overcrowding the pan — cook in batches if needed for the best texture.
Let the dish rest for a few minutes before serving so the flavors settle.
Store leftovers in an airtight container in the fridge and enjoy within a few days.

Variations & substitutions

A good 1:1 gluten-free flour blend works well if you need a gluten-free version.
Coconut cream is a reliable plant-based alternative to dairy cream.

No specific allergen information. Please check the ingredient list for possible allergens.

My Personal Notes

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How did you like this recipe?

This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 13 ingredients. The key ingredients include: 4 x 120g piece of sirloin of beef, 750 g (26.5oz) oxtail, 2 l (3.5pints) beef stock, 4 eggs, and more.

Yes, Sirloin of beef and braised oxtail recipe falls under the Meat & Poultry category and is a great choice for this type of meal.

Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.

That's it — enjoy your meal!