Beer-braised Oxtails

Beer-braised Oxtails with Deep-fried Oyster Fritter

Preparation info
  • Serves


    • Difficulty


Appears in
On The Menu: Seasonal Recipes for a Culinary Life

By James Mackenzie

Published 2011

  • About

There isn’t a pretty way to serve oxtails because they always look like such a huge plateful, though when you actually pick the meat off the bone, there really isn’t as much as you’d expect. This is my take on the classic beef and oyster pie, which dates back to the days when oysters were so cheap that they were used to bulk out beef. Here, the oyster acts as a crispy fritter garnish giving a contrasting taste and texture to the beautifully soft braised oxtails.