One of Kevin Myers' main courses from the RTÉ series 'The Restaurant'.


  • 5 kg oxtail
  • 50 g flour
  • 3 tblsp vegetable oil
  • 6 sticks celery
  • 10 carrots
  • 6 onions
  • 1 bottle red wine
  • 300 ml chicken stock
  • 1 oz kidney
  • for the pastry:
  • 300 g self-raising flour (sifted)
  • 150 g suet
  • 1 tsp salt
  • 200 ml water
  • 1 tblsp butter
  • salt and black pepper


  • Pre-heat the oven to 160ºC / Gas 3.
  • Sift the flour onto a plate and season with salt and pepper.
  • Dip the oxtails in it and coat evenly.
  • Heat half the oil in a frying pan and sear the oxtails until brown and remove from the pan.
  • Next, trim the celery, carrots and onions and chop roughly.
  • Place them in a baking tray and arrange the oxtail on top.
  • De-glaze the frying-pan with some of the wine and pour this over the baking tray.
  • Pour the rest of the wine over the meat and top up with the chicken stock.
  • Cover the tray with tin foil and bake in the pre-heated oven for 3½ hours.
  • Remove the oxtails from the tray and set aside to cool.
  • Strain the juices from the tray and put in a pot on the stove and bring to a boil, and them simmer and reduce until the liquid has a sauce-like consistency.
  • When the oxtails are cool, remove the meat from the bones and set aside.
  • Meanwhile clean the kidney removing any rough sinews and chop into even-sized chunks.
  • Dip the kidneys in the seasoned flour and pan-fry in the rest of the oil until they are cooked.
  • Remove from the pan and drain on some kitchen paper and set aside.
  • Make the pudding pastry by grating the suet finely.
  • Place in a bowl with the flour and salt.
  • Mix everything together and add in the water.
  • Work the pastry until it forms a dough (it may need a little extra water to get the right texture).
  • Then roll out into shapes and sizes to suit your moulds.
  • To assemble the puddings, grease the moulds with a little butter and line with pastry.
  • Fill with oxtail meat and kidney meat and season with salt and pepper.
  • Pour in some of the reduced sauce and fold over the pastry and steam the puddings for 20 minutes.
  • Serve the puddings in a dish with some sauce and some crispy vegetables on the side.

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