Sticky Oxtail with Cumquats, Black Garlic and Chilli

Image source: Photographer Megan Gill

Black Garlic is made by keeping whole bulbs at a constant level of heat and humidity for about 4–6 weeks. The result is coal-black cloves that lose their normal pungency through the breakdown of enzymes, and the development of sweet, balsamic vinegar characteristics that give an addictive umami hit to whatever you add them to.

Serves 4


1 kg oxtail, cut into 2.5cm pieces

50 gm rice flour

50 ml vegetable oil

100 gm cumquats, halved

50 gm ginger, sliced

4 dried red chillies

4 whole star anise

100 ml light soy sauce

75 ml black vinegar or rice vinegar

75 gm brown sugar

100 ml shao xing wine or dry sherry

½ cup coriander leaves

2 shallots, finely sliced

1 red chilli, julienned

30 gm black garlic, sliced


  • Dry the oxtail on paper towel, dust in the rice flour and fry in the vegetable oil until coloured on all sides.
  • Transfer to a casserole dish.
  • Scatter over the cumquats, ginger, dried chillies and star anise.
  • Whisk together the soy, vinegar, sugar and shao xing and pour over the oxtail.
  • Cover tightly and cook for 12 hours at 100°C.
  • Remove the oxtail to a serving dish with a slotted spoon and skim off any fat from the cooking liquid. Transfer liquid to a small saucepan and reduce by half.
  • Pour over the oxtail, garnish with the coriander, shallots, chilli and slices of black garlic.
  • Serve with steamed rice and pickled cucumber slices.
About the Author /

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Matt Golinski is a highly regarded chef with a passion for simple, produce-driven cuisine based on seasonal, fresh local ingredients. He is an active member of the Slow Food movement, a champion of artisan producers and a generous mentor to keen young chefs. He is the Food and Culinary Tourism Ambassador for the Gympie region; Ambassador and Advisory Executive Chef for Peppers Noosa; and a festival favourite.

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