.
Oxtail has to be one of the best meats to braise. The meat is so flavorsome and has that lip sticking, unctuous quality which comes from hours of slowing cooking and the extraction of the natural gelatine from the bone. Polenta is a great neutral foil for braises and soaks up all the juices.
For the oxtail
1.5 kg oxtail on the bone cut into 2 inch pieces (a butcher will source this for you)
6 cloves garlic, peeled
6 sprigs thyme
1l quality red wine
2 bay leaves
3 small carrots, peeled and roughly chopped
2 small onions, peeled and roughly chopped
3 sticks celery, chopped
Approx 1.5 l home made dark chicken stock (see basics) or quality fresh shop bought
Olive oil for cooking
For the Polenta
125g polenta flour
20g unsalted butter
25g grated Parmesan
250ml double cream
250 ml water
sea salt and black pepper
Place the oxtail in a container along with the red wine, garlic, thyme and bay. Leave to marinade for up to 12 hours. After marinating drain the oxtail and pat dry on a clean kitchen towel. Reserve the marinade.
Heat an oven to 130oc
Heat a heavy bottomed sauté pan over a high heat and add a lug of olive oil. Place in some pieces of oxtail and briskly colour on all sides. Remove the oxtail from the pan and then repeat the process with all the oxtail pieces until they are all browned. Now place in the diced vegetables and cook until lightly caramelised,.
Next,, add the reserved marinade. Turn the heat up to maximum and reduce the marinade by three quarters. Pour in the chicken stock and bring to the boil, turn down to a slow simmer and skim off any scum or impurities that have gathered on the surface, carefully transfer to the oven. The oxtail will take about 2.5-3 hours to cook and during this time the sauce will thicken and be enriched by the oxtail flavors and the meat will be become very tender.
For the polenta you will need a heavy bottom medium size saucepan. Place over a medium heat and pour in the cream and water and bring top the boil. Gradually whisk in the polenta until fully incorporated and turn the heat down to a simmer. Cook the polenta slowly for about 10 minutes, occasionally whisking to avoid sticking. When the polenta is smooth and cooked through add the butter and Parmesan and season with salt and pepper. Whisk again, turn off the heat and add the sage.
To serve, spoon out the polenta onto serving plates and then spoon over the oxtail.
Cubitt House Eats With is back - and the table’s set for Series V.
Save the date. Tickets released for our first chef tomorrow.
12.02.2026.
Our Sunday Icons: The Roast Chicken
Carved to share. Served centre-stage. Every table has a centre. Ours just happens to be soaked in gravy.
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A proper pub, with a proper seat to match.
Settle in - you’ll be here a while.
Interiors by @georgie_pearman
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Mark your calendars - the ultimate pub run lands 28th February.
We’re teaming up with @_milepie for an 8-mile, 8-pub, 8-pie challenge in support of @helpforheroes.
Starting in Notting Hill and ending at The Orange in Belgravia, the run will hit all eight Cubitt House pubs - with a pie (and pint) at each.
Want in? Sign up via the link in bio to join us for the final leg and post-run celebration at The Orange.
Route reveal coming soon…
To mark the start of the Six Nations, we’ve teamed up with The Rugby Lives podcast for an exclusive series recorded right here, in our pubs - where food, rugby and farming go head-to-head.
First up, England legend Julian White MBE joins Chef Director Ben Tish at The Coach Makers Arms to talk scrum life, South Devon cows, and the shift from rugby boots to muddy boots.
Stay tuned, the first episode drops this Wednesday, 4th February.
@therugbyjournal
@alexmeadeditor
@whitey.southdevons
@kennylogan11
