Braided Oxtail with Orange and Star Anise

Rich and Robust, this Braised Oxtail with Orange and Star Anise makes interesting change to beef. Braising it very slowly tenderises it to the full. Finally, oranges are a tasty addition to this stew, as their fruity sweetness complement the meat.

Braised Oxtail with Orange and Star Anise

First, here is the list of the different ingredients you will need to make the Braised Oxtail with Orange and Star Anise that serves 4 to 6

  • 2 Oxtails 1.200 kg or 3 lb each cut into pieces
  • 2 Tbsp olive oil
  • 1 red onion, sliced
  • 3 garlic cloves, finely chopped
  • 350 ml or 1 1/2 cup red wine
  • 3 star anise
  • 2 carrots, peeled and cut in chunks
  • 4 celeri stalks
  • 2 oranges, sliced in quarters
  • small bunch of parsley leaves, chopped
  • 500 ml or 2 cups beef stock

Now, here are the different steps you will need to follow to make the Braised Oxtail with Orange and Star Anise with a 3 hour cooking time

To start, season the oxtail pieces with salt and pepper. Heat half the oil in a large casserole over medium heat, then add the meat in batches and fry until browned on all sides. After that, remove from your casserole and set aside.

Then, heat the remaining oil in the casserole, add the onion and cook until soften. Stir through the garlic then pour in the red wine and let simmer until slightly reduced. Return the meat to the casserole and add the star anise, the carrots, the celery stalks. Pour over enough stock to cover the meat.

Bring to the boil, then reduce to a simmer, cover and let cook for about 3 hours. Add the orange quarters for the last 30 minutes of cooking and leave the casserole uncovered to allow the liquid to thicken.

Finally, the meat will fall away from the bone. At that point, remove the bay leave and star anise. thus, Serve on a bed of pasta like here with Papardelle and sprinkle with parsley.

Now if you love Casseroles and stews try without hesitation the Ox Cheek in Pot-au-feu Way 

Ox Tail in Pot-au-feu Way

Kiwi Carpaccio with Pomegranate

If you want to favor the winter fruits, rich in antioxidants, opt for this Kiwi Carpaccio with Pomegranate. In addition, it is a light and tonic dessert. Our plate is beautiful, healthy and got style… 

Kiwi Carpaccio with Pomegranate

First, here is the list of the different ingredients you will need to prepare the Kiwi Carpaccio with Pomegranate that serves 4 

  • 8 Kiwis
  • 20 cl apple juice
  • 1 Tbsp brown sugar
  • A handful of chopped fresh mint
  • 1 Pomegranate

Now here are the few steps you will have to follow to make the Kiwi Carpaccio with Pomegranate 

First, peel the kiwis and cut them into thin slices. Then arrange your Kiwi slices nicely on four plates. Blend the apple juice with the brown sugar and minced fresh mint. Finally, gently pour your juice over the kiwis, place in the fridge for at least an hour. Meanwhile, Peel your Pomegranate and prepare the little fruits, taking off all the white stuff.

When serving, spread the pomegranate on top of the kiwi slices and two small fresh mint leaves in the center of your plates.

P.S.  If you like Kiwis a lot, just go back on my website and discover my recipe for Pannacotta with Kiwi Coulis which is a pure delight : Pannacotta with Kiwi Coulis

Pannacotta with Kiwi Coulis

Côté Table, Spécial Noël

Le mois de Décembre ouvre les festivités avec Côté Table, Spécial Noël. Voilà des entrées au goût iodé grâce au Saumon Fumé. Que ce soient des Mousses d’Artichauts au goût frais de lamelles de saumon fumé, une Terrine de Saumon et Aneth, ou encore des Verrines Mascarpone et Saumon, toutes ces recettes sauront éveiller vos papilles.

Côté Table Spécial Noel

Après les entrées viennent les plats, avec cette Pintade aux Fruits Caramélisés ou encore ce Feuilleté de Saumon, pour les amoureux de poisson mais sans oublier ce Canard Rôti Farci à la Normande avec des préparations simples, bien expliquées, mais toujours très gourmandes.

Côté Table Spécial Noel

Comme aucun menu de Noël se passe de desserts, je reviens à vous sans faute la semaine prochaine. Il y aura des recettes irrésistibles pour vos idées Menus. Faciles, tendances ou fait d’avance, tous les menus de fêtes sont divins.



December opens the festivities with Côté Table, Special Christmas. Starting with appetizers and its iodized taste of fragrant Smoked Salmon. From Artichoke Mousses that includes fresh slices of smoked salmon, Salmon and Dill Terrine, or Mascarpone and Salmon Verrines, all these recipes will awaken your taste buds.

After the starters, the main courses. A Guinea Fowl with Caramelised Fruits. A Salmon en Croute for all the fish lovers. Now last but not least this Roasted Duck Normandy Way with simple preparations, easy, but always very greedy.

As no Christmas menu goes on desserts, I’ll come back to you next week, I promise.  You will find compelling recipes for your Christmas Menus ideas. Easy, trendy or pre-made, all Christmas desserts are divine.