Braised Oxtail and Caramelised Calves Sweetbreads with Roast Vegetables


Preparation info

  • Serves


    • Difficulty


Appears in

Season to Taste

By Liam Tomlin

Published 2005

  • About


  • 1 × 1.6kg Piece of oxtail
  • 1 × 200g Carrot
  • 200g</


Bone out the oxtail or have the butcher do it for you, saving the bones. The oxtail will weigh about 1.2 kg when boned. Chop the bones into small pieces and set aside until ready to use. Peel the carrot, cut in half lengthways and cut each half into 4 long strips, the full length of the carrot. Slice the pancetta into strips of the same length. Trim-up the Savoy cabbage leaves so that they cove