Sticky Oxtail with Cumquats, Black Garlic & Chilli

A Matt Golinski Recipe Featuring Noosa Black Garlic

Rich, deeply savoury and beautifully sticky, this Sticky Oxtail with Cumquats, Black Garlic & Chilli by celebrity chef Matt Golinski is comfort food at its finest.

Slow-braised until meltingly tender, the oxtail absorbs layers of flavour from cumquats, chilli and Noosa Black Garlic Cloves, creating a dish that balances sweet, citrusy brightness with deep umami richness.

Matt originally created this recipe for In Noosa Magazine, celebrating the incredible produce and artisan food producers of the Sunshine Coast — including Noosa Black Garlic.

The result is a restaurant-quality slow-cooked dish that’s perfect for long lunches, winter dinners or special gatherings.

Recipe by Matt Golinski

This recipe was originally featured in In Noosa Magazine.

You can view the original feature here:
https://issuu.com/innoosamagazine/docs/in32/34

Why Black Garlic Works So Well in Oxtail

Oxtail is known for its rich, gelatinous texture and deep beef flavour, making it ideal for slow cooking.

Adding Noosa Black Garlic Cloves introduces subtle sweetness and savoury umami depth that enhances the richness of the dish without overpowering it.

Combined with the bright citrus notes of cumquats and a touch of chilli heat, the result is a beautifully balanced braised dish.

Perfect For

• slow winter cooking

• special occasion dinners

• long weekend lunches

• hearty comfort food

Serve with creamy mashed potatoes, polenta or crusty bread to soak up the rich sauce.

Featured Ingredient

Noosa Black Garlic Cloves

Our slow-aged black garlic develops deep, sweet umami flavour and a soft, almost caramel-like texture. It’s the perfect ingredient for slow braises, sauces and gourmet cooking.