Dilmah Seven Star Tea


Food : Main Courses



  • 357g oxtail
  • 28g garlic
  • 23g shallot
  • 7g celery
  • 8g leeks
  • 8g lemongrass
  • 10g galangal
  • 9g ginger
  • 1g clove
  • 4g cinnamon stick
  • 2g nutmeg
  • 3g anise star
  • 1g kaffir lime leaf
  • 0.5g bayleaf (local)
  • 2g cardamom
  • 1100ml beef stock
  • 3g black peppercorn
  • 6g sugar
  • 12g salt
  • 15g lechitine
  • Micro herbs
  • Edible flowers


  • Blanch the oxtail and scrape off the froth.
  • Pre-heat the oven at 180°C and roast all the bulbs as well as all the aromatic ingredients in the oven at 180°C for 8 minutes.
  • Put the blanched ox-tail and the roasted vegetables into the vacuum pack.
  • Season the pack as needed and vacuum the ox-tail tightly. Cook in a water bath for about 60°C for 10 Hrs.
  • Check the tenderness. Tear the packet off.
  • Serve it by using a skewer.

Created by : Nalendra Anindita