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Skill level

Average: 3.6 (8 votes)


  • 12 x 3 cm savoury tart cases
  • 2 large red radishes
  • 2 tbsp lemon juice
  • 2 oxtails, trimmed and cut into 4 equal-sized pieces
  • sea salt
  • Oil, for frying
  • 1 onion, sliced
  • 1 garlic clove, sliced
  • 125 ml port
  • 1 orange, juice and zest
  • ½ litre beef stock
  • ½ litre Jack of Spades Porter
  • 1 tbsp cracked black pepper
  • 50 g butter
  • 60 g chocolate, 70% cocoa solids, broken into squares
  • ½ bunch of chives, chopped, to serve

Cauliflower puree

  • 10 eshallots
  • 5 garlic
  • 2 heads cauliflower
  • 1 litres chicken stock

Cook's notes

Oven temperatures are for conventional; if using fan-forced (convection), reduce the temperature by 20˚C. | We use Australian tablespoons and cups: 1 teaspoon equals 5 ml; 1 tablespoon equals 20 ml; 1 cup equals 250 ml. | All herbs are fresh (unless specified) and cups are lightly packed. | All vegetables are medium size and peeled, unless specified. | All eggs are 55-60 g, unless specified.


Beer match Jack of Spades Porter

To make the cauliflower puree, sweat eshallot and garlic. Add the cauliflower and stock, and cook until the cauliflower softens and breaks down.

Strain and reserve liquid. Puree until smooth. Season with salt and pepper. Add liquid if necessary.

Peel and finely slice the radish. Place in a bowl and cover with the lemon juice (add a little water as needed).

Preheat the oven to 180°C/350°F/Gas 4.

Season the oxtails with salt. Heat oil in a large ovenproof pan. Add the oxtails and brown on all sides. Remove the meat from the pan and set aside.

In the same pan, fry the onion and garlic until brown. Return the meat to the pan. Deglaze the pan with the port and orange juice. Reduce heat to low and reduce the liquid until thick. Add the stock, beer, pepper and orange zest.

Cover with greaseproof paper and cook, in preheated oven, for about 3 hours or until the meat is tender.

When the beef is cooked, remove from the pan. Place a sieve over a bowl and strain the cooking liquid. Pour the liquid into a clean pan and reduce to a syrupy consistency. Whisk in the remaining butter and chocolate.

While hot, remove the meat from the bone. Place into the chocolate mixture.

To serve, place a teaspoon of cauliflower puree into the tart cases, followed by the oxtail meat. Garnish with the radish and chives.