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Barramundi with braised oxtail

You'll need

  • 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

Method

  • 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.

“I enjoy doing variations of surf ‘n’ turf, a lot of people don’t really like it, but I think it works. The earthiness of the barramundi suits something stronger like the richness of the braised oxtail.” — Warren Turnbull

At A Glance

  • Serves 4 people
  • 30 min preparation
  • 3 hrs cooking
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At A Glance

  • Serves 4 people
  • 30 min preparation
  • 3 hrs cooking

Drink Suggestion

Medium-bodied cabernet or cabernet blend.

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