Oxtail beignet with carrot, orange and black truffle from The Old Spot Cookbook: A Decade at Dublin's Favourite Gastropub (page 53) by Aoife Carrigy

Where’s the full recipe - why can I only see the ingredients?

Accompaniments: Celeriac soup with black truffle

Always check the publication for a full list of ingredients. An Eat Your Books index lists the main ingredients and does not include 'store-cupboard ingredients' (salt, pepper, oil, flour, etc.) - unless called for in significant quantity.

Notes about this recipe

  • Eat Your Books

    The book's "Orange and ginger gel" can be made in advance, and can use the cooked oxtail and oxtail soup on page 85. See recipe for variations.

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