Thursday, September 1, 2016

531/1038 - Oxtail braised with black olives

More market fare...

Again it was the mini-chef's choice which has made it to the blog, but quite unintentionally! One of our favourite market butchers was telling us about his fabulous oxtail and my mini-chef was smitten, deciding then and there that oxtail was his must have for the week. 

It wasn't until we got home that I realised there was an entire chapter dedicated to these rather expensive little tails. So not wanting to waste one, it was straight into our first oxtail recipe, braised with black olives.

The recipe called for 6-8 tails to feed 6 people. I have no idea if we eat like birds or if the cow from which our tail was lopped was some kind of monster, but one tail was plenty for the four of us!

Dinner was sticky and delicious and we even had sauce and a few small pieces of tail left over for the following night. The leftovers were expanded by tipping the sauce and all of the lovely fat into a pan with a couple of tins of tomatoes and a huge pile of mushrooms and cauliflower.

Magnificent x


  1. Hi Kate,

    I'm a long time reader of your blog (love it) and a fellow Vic market shopper, but I've never bought oxtail! Which butcher did you get it from? Thanks!

  2. Hi Sophie! I am not sure of his name but will be sure to get it next week for you. If you are walking down the meat section from the top end it's the aisle on the right side and he is on the left of the aisle, a few stalls down. He usually has osso bucco and lots of different flavoured sausages if that's helpful. Stay tuned for next week's update of his actual name x

    1. Thank you! i usually go to Alec Watson at the top and I don't think I've visited this one x

  3. Hi Sophie. The butcher's name is Cameron and the stall is No. 22, Queen Vic Gourmet meats. He is expecting another oxtail sale soon! x