Chef's Recipes

Barramundi with braised oxtail

Australian Gourmet Traveller French recipe for barramundi with braised oxtail by Warren Turnbull from Sydney restaurant Assiette.

By Warren Turnbull
  • 30 mins preparation
  • 3 hrs cooking
  • Serves 4
  • Print
Barramundi with braised oxtail
“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
Shown with <a href="/beetroot_lyonnaise.htm">beetroot Lyonnaise</a>.


  • 1½ 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


  • 1
    Bring veal stock to the boil in a large saucepan, then simmer over medium heat until reduced to 500ml (18-20 minutes).
  • 2
    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).
  • 3
    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.
  • 4
    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).
  • 5
    To serve, divide oxtail among bowls, top with a barramundi fillet, scatter over parsley and serve immediately with <a href="beetroot_lyonnaise.htm">beetroot Lyonnaise</a>.


Drink Suggestion: Medium-bodied cabernet or cabernet blend. Drink suggestion by Sharon Timms

  • Author: Warren Turnbull