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Regime Type:

PKD (With Allowances), Without Eggs

Oxtail Fat Jelly Treats

Introduction & Inspiration

Oxtail Fat Jelly Treats are an attractive looking savoury dessert with just a hint of sweetness from the cherries. They are easy to prepare and set wonderfully in the fridge.

They're a great way of sampling all the loveliness that oxtail in all it's forms (meat, cooking juices and fat) has to offer and have a great PKD ratio.

X Nic

Recipe Overview

Preparation Time

Less than 30 minutes

(To Note: These will need a few hours to set in the fridge once made)

Cooking Time

Less than 30 minutes

Serving Size

5 x Oxtail Fat Jelly Treats ( 5cm deep appetiser glasses - 5cm diameter)

Main Ingredients:

150g Oxtail Leftovers

110ml Oxtail Cooking Juices

85g Oxtail Fat (melted - liquid form)

7.5 Cherries (pitted)

Salt To Taste - Optional

Optional Decoration

Cured Egg Yolk (grated) / Crispy Parma Ham Flakes

Recipe Instructions

Warm the oxtail and oxtail cooking juices on the stove for a couple of minutes on low heat (add salt to the meat and cooking juices, if using), so that the cooking juices are liquid (as opposed to jelly-like when cold) and the oxtail leftovers are slightly warm.


Divide the oxtail leftovers between the terrine glasses, and push down the meat until nice and level using a spoon or a small rolling pin end.


Divide the oxtail juices evenly between the terrine glasses, saving room at the top for the oxtail fat.


If the oxtail fat is still solid, pop it in a pan and melt it on low heat for a few minutes until it becomes liquid. Divide the liquid oxtail fat evenly between the terrine glasses and insert a cherry into the centre of each terrine.


Place the terrines on a serving tray, and put them in the fridge to set fully. This may take a couple of hours.


Just before serving, remove the serving tray with the terrines from the fridge. Add half a cherry on top of each terrine and grate a little Cured Egg Yolk (or alternatively, Crispy Parma Ham Flakes) over the top of each glass.



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.


Any fruit should be of organic quality, and is only recommended in small quantities for those who have recovered from any kind of health condition.


Check out my Oxtail - Slow Cooker recipes for instructions on how to make this.


To ensure a good PKD ratio for this savoury dessert, simply ensure that you take note of the difference between the raw weight of the oxtail before cooking (minus the weight of the bones onced you've cooked it) and cooked oxtail leftovers so that you use the appropriate amount of fat for your desserts. 

If you are not a fan of cherries, simply substitute them for a different fruit like raspberries or strawberries. Blackberries also marry very well with oxtail. Or just leave them plain, for a refreshing savoury dessert.


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