top of page

Regime Type:

Without Eggs, Strict PKD (No Allowances)

Oxtail Crunch Rolls

Introduction & Inspiration

I am always looking for new ways to present simple ingredients that go well together. These oxtail crunch rolls have all the crispiness of the cooked Parma ham combined with the smoothness of the oxtail and whipped oxtail fat filling. All, nicely drizzled with an oxtail sauce reduction that provides a nice intense flavour to the dish.

These crunch rolls could also be served as finger food at parties with the sauce served on the side as a dipping sauce.

X Nic

Recipe Overview

Preparation Time

Less than 30 minutes

Cooking Time

Less than 30 minutes

Serving Size

1 x Serving

Main Ingredients:

4 x Crispy Parma Ham Rolls (60g Weight)

80g Oxtail Leftovers

85g Whipped Oxtail Fat

75ml Oxtail Cooking Juices (to make a Sauce Reduction of approx 40ml)

Salt To Taste



Recipe Instructions

In a pan on low heat, re heat the oxtail leftovers and stir from time to time.


While the oxtail is reheating, pour the oxtail cooking juices into a pan and bring it to a boil over a low-medium heat. Cook, until the juices have reduced the liquid to the desired consistency for the sauce reduction.


Once the oxtail leftovers are warm, place them in a mini blender to make the meat slightly finer in texture (as we will be using a piping bag ultimately to pipe the ingredients through a large piping nozzle).


Once the oxtail leftovers have been blended, add these to a glass bowl along with the whipped oxtail fat. Use a spatula to combine both ingredients well together. Now use a spatula to scoop the ingredients into a piping bag with a large piping nozzle.


Assembly of Oxtail Crunch Rolls:


Place the Crispy Parma Ham rolls on a plate.


Place each roll on its end. Now use your piping bag to pipe the ingredients into each of the rolls until they are full to the top with the mixture.


You can now lay each of the filled rolls side by side, in a serving dish.


Drizzle the Oxtail Crunch Rolls with the sauce reduction and enjoy!



These rolls can also be used as finger food at parties. Simply serve the sauce as a dipping sauce on the side.


Ideally, purchase your meat and fat from pasture raised animals that are Nitrate, Nitrite & Additive Free and use white sea salt or rock salt that contains no anticaking agents or other additives.


Check out my Oxtail Slow Cooker, Whipped Oxtail Fat and Crispy Parma Ham recipes for instructions on how to make these.


Sauce Reduction - In cooking, reduction is the process of thickening and intensifying flavour of a liquid mixture , in this case oxtail cooking juices, by simmering or boiling. Reduction is performed by simmering or boiling the cooking juices until the desired concentration is reached by evaporation. This is done without a lid, enabling the vapour to escape from the mixture.


bottom of page