Grazing Restaurant’s South Coast dusky flathead, braised oxtail, Jerusalem artichoke and beer battered onion rings

Kurt Neumann, Owner/Chef from Grazing Restaurant (in the historic Royal Hotel at Gundaroo), shares a recipe with us.

South Coast dusky flathead, braised oxtail, Jerusalem artichoke and beer battered onion rings

Serves 4


Braised oxtail*


2 oxtails, cut into segments

Vegetable oil


Murray River pink salt

2 carrots, cut into 1cm rounds

2 stalks celery, cut into 1cm pieces

1 red onion, cut into 1cm dice

4 ripe tomatoes, cut into 1cm dice

3L veal stock

1 sprig thyme

1 sprig rosemary

1 tsp whole black peppercorns

1 bunch flat leaf parsley, chopped

1 lemon, finely zested



*The braised oxtail will need to be prepared a day or two in advance.

1. Pre-heat the oven to 150°C.

2. Heat a large fry pan over high heat and add ½ cup vegetable oil. Season the oxtail segments liberally with salt and place into the hot pan and fry with 1 tbsp butter until the oxtail is golden roasted on all sides. Remove the oxtail from the pan and add the vegetables except the tomatoes, evenly roast all over. Place the roasted oxtail, vegetables and fresh tomato into an appropriate sized braising dish with high sides. Add the fresh thyme, rosemary and peppercorns into the dish.

3. In a pot, heat the veal stock, and bring to the boil. Pour over the oxtail, vegetables and aromatics, making sure all is fully covered with stock. Cover tightly with aluminium foil or a tight-fitting lid.

4. Braise for 4–5 hrs or until the oxtail is tender and falling off the bone, then remove from the oven and allow to rest for 1 hour. When cool enough to handle, remove the oxtail from the braising liquor. Strain the braising liquor through a fine mesh sieve. Reserve 200mL of sauce and keep warm. Transfer the remaining liquor into a container and refrigerate for up to two weeks or freeze to use for other applications.

5. Pull the flesh from the oxtail and shred into a bowl. Mix in the chopped parsley, lemon zest and salt to taste. Discard the vegetables and oxtail bones.

6. Line a small rectangle dish with parchment paper and fill with the shredded oxtail mix, cover with another sheet of parchment paper and press with six full tins of tomatoes overnight in the refrigerator.


Jerusalem artichokes


20 medium pieces Jerusalem artichokes, washed

250g salted butter, cubed

1 sprig thyme

Murray River pink salt

400ml cream, reduced by one third



1. In a medium pot over low heat, place the artichokes, butter, thyme and a pinch of salt. Cover with a piece of parchment paper and cook for approximately 30 minutes or until the artichokes are soft when pressed. Remove the pot from the heat and allow to cool.

2. Drain off the butter and discard the thyme.

3. Reserve four artichokes and cut in half lengthways to roast with the flathead at a later time.

4. In a small pot, heat the reduced cream and bring to the boil, add the remaining cooked artichokes then transfer to an upright blender and blend to a smooth puree. Keep warm to the side.


Beer battered onion rings


1 large brown onion, cut into eight ½cm-size rounds

250ml light beer

50ml water

Murray River pink salt

125g plain flour



1. Heat a small pot with vegetable frying oil to 180°C.

2. Mix the beer and water together and season with salt. Whisk in the flour to form a smooth beer batter and rest for 10 minutes.

3. Coat the onion rings in the batter and carefully place into the hot oil. It may be necessary to fry the onion rings in batches to achieve evenly golden fried battered rings. Drain on absorbent paper and keep warm until required.


For the flathead


4 medium flathead, scaled and gutted

Extra virgin olive oil

Murray River pink salt

2 tbsp chopped herb mix (thyme, sage, rosemary and parsley)

1 punnet micro coriander



1. Start by preparing the flathead, cut the tail of the flathead from the body just behind the stomach cavity, place in a clean container, seal and refrigerate until required.

2. Place the head of the fish upside down on a chopping board and cut down either side of the backbone to remove the ‘wings’ behind the pectoral fin. Next, ease the blade of your knife around the rib cage of each wing and remove the flesh, remove any small bones that might remain. This should give you two small fillets per fish.

3. Lightly season the eight flathead fillet pieces with a sprinkle of the Murray River salt and chopped herb mix. Allow to cure for 10 mins then wash off and pat dry.

4. Place two fillet pieces on a length of cling film and roll tightly together to form a cylinder.  Tie both ends and trim the remaining cling film. Repeat for remaining fillets.

5. Refrigerate with the flathead tails until required.



1. Pre-heat the oven to 190°C.

2. Bring a small pot of water over low heat to the simmer.

3. Remove the pressed oxtail from its container and cut into four equal pieces.

4. On a roasting tray lined with parchment paper evenly layout the flathead tails and drizzle with the extra virgin olive oil and season with salt. Place in the hot oven for 12 minutes. Meanwhile heat a large pan with vegetable oil and carefully place the oxtail and Jerusalem artichokes cut side down into the hot pan and place in the oven with the flathead tails for 10 mins. Next, place the four flathead fillet cylinders into the pot of simmering water for 6 mins, remove and cut off the cling film. Cut each cylinder into three pieces.

5. Arrange four plates, add the Jerusalem artichoke puree onto the plates, followed by the poached flathead fillet pieces. Remove the pan of oxtail and artichokes from the oven and also arrange onto the plates. Once the flathead tails are cooked place on the plate and garnish with the onion rings, micro coriander and a drizzle of the oxtail braising sauce.


Image credit: Tess Godkin