Lorcan Spiteri's Braised Oxtail Buns

Braised oxtail cooked down with a whole Jamaican ginger cake, served on milk buns with torched cheese and pickled pink onions. The perfect festive slider!

3 hours cook

Serves 6-8

Spencer Lengsfield
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Ingredients

    Oxtail
  • 2kgoxtail
  • 4carrots, diced
  • 3 stickscelery, diced
  • 1 headfennel, diced
  • 1head of garlic, sliced
  • 1lchicken stock
  • 300mlred wine
  • 1/2Jamaican ginger cake, roughly chopped
  • Small bunch thyme and rosemary
  • 3bay leaves
  • Salt and pepper
  • 1orange, peel
    • To serve
  • Pickled pink onions
  • Milk buns
  • Lancashire cheese

Lorcan and Fin Spiteri run Caravel, a 'cuisine-less' restaurant on a Dutch barge in Islington. The food is equal parts relaxed and glamorous, focusing on produce and seasonality, influenced by the food they grew up eating. This recipe makes the perfect Christmas main to serve over 'Friendmas'. It's great for sharing, spiced and unctuous. Get on it, ASAP.

Method

  • Season the oxtail, and sear in a hot pan with a little bit of neutral oil until both sides have a golden crust. Set aside
  • Add the chopped carrot, celery, fennel, and garlic, Sauté briefly until soft, then deglaze with red wine, and go in with the chicken stock
  • Add the oxtail back in, along with orange peel, rosemary, thyme, ginger cake, and bay leaves. Pop into the oven at 140 C for 3-4 hours
  • Once the meat is super tender, shred it up and discard the bones. Mix the meat through the reduced sauce
  • Toast the milk buns in butter, then build the slider. Start with a good amount of the saucy shredded oxtail, then top with a slice of cheese. Melt under the grill or with a blow torch. Finish with pickled onions, and dig in!

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    Spencer Lengsfield

    Spencer Lengsfield

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    Spencer has been cooking since she got her first Easy-Bake oven at four years old, and began recipe developing professionally whilst completing her Master’s degree in 2020. Born in Los Angeles, she has an inherent love for all things Mexican, Japanese, and Korean, but is also heavily influenced by her family's Louisiana heritage. Spencer loves bright flavours, spice and fusion food. If she were a food, she'd be kimchi - versatile, spicy and funky.

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