Braised Oxtail Burger Food

BRAISED OXTAIL

Steps:

• Toss the ingredients together in a large bowl, cover, and refrigerate overnight.
• Take oxtails out of marinade and reserve onion mixture. In a heavy-bottom braiser over medium-high heat, brown both sides of oxtail in batches in olive oil, drain excess oil leaving just enough to saute onion mixture and thyme. After the onions and thyme are sauteed return oxtails to braiser and add enough water to cover 1/4 of the oxtails. Allow the liquid to come to a simmer. Put cloves and allspice into a sachet or tie in a cheesecloth, and submerge in liquid. Season with salt, cover, and put into a preheated 350 degree oven for 1 hour. Then add tomatoes, red and Scotch Bonnet peppers. Stir well and return pot to the oven for half an hour or until oxtails are tender. Check to see if additional water is needed during braising process. Seasoning with more salt is recommended when finished.

BRAISED "ADOBO STYLE" OXTAIL

Steps:

• Grill oxtail over medium-high heat until charred on all sides, for smoky essence.
• Bring 3 gallons water to a boil in a large pot with the salt, then add the oxtail. Boil in brine for 1 hour 30 minutes.
• In a large roasting pan, render lard with onions, garlic, bay leaves and cracked pepper. Add oxtail to pan, then add soy sauce, vinegar and achiote powder. Give it a nice stir together. Bring to a vigorous boil then braise/simmer, slow and low until tender, an additional 45 minutes.
• Serve with Garlic Rice, Kimchee Cucumbers, Chili Peppah Watah, scallions, fried garlic and chicharrons.
• In a fry pan on medium heat, add oil, rice and garlic. Cook until rice is a little crispy and golden brown in color, 3 to 4 minutes. Sprinkle garlic salt and black pepper.
• Mix together base, vinegar, sesame oil and rock salt in a bowl, then add cucumbers.
• Combine vinegar, chile sauce, sriracha, rock salt and chile peppers, then whisk together. Chill for 1 hour.

SLOW BRAISED OXTAIL

Steps:

• Remove all excess fat from the oxtail then debone leaving all the meat intact (bones can be used for stock.) Roll the oxtail back up with caul fat (optional) and tie with butchers twine about 1 inch apart. In a very hot roasting pan sear off the oxtail on all sides then remove. In the same pan roast off the mirepoix then add the red wine, reduce, and add the stock, bring to a simmer. Add the oxtail back in and cover with foil and place into a preheated 325-degree oven and braise for approximately 2 hours. When oxtail is tender remove pan from the oven and remove the oxtail and cool. Strain the braising liquid and reduce to a sauce consistency, check seasoning. Slice the oxtail into 2-inch logs, reheat in the sauce. Remove the butcher's twine, slice and serve.

BRAISED OXTAILS

Steps:

• Season ox tails with salt, pepper and garlic powder.
• Heat oil in bottom of large pot.
• Brown tails on all sides.
• Remove tails and add chopped vegatables to pot and saute until tender.
• Add the tails back into pot then pour beer over mixture, deglazing all the brown bits off the bottom of pan.
• Drop a bullion cube inches.
• Cover and simmer for about 2 hours or until tails are tender.
• If desired, thicken juices with cornstarch and water mixture.

BRAISED OXTAILS WITH CARROTS

Steps:

• Brown oxtail in oil in a large, heavy kettle (6-qt Le Creuset pot preferably) over high heat and drain on paper toweling.
• Reduce heat to moderate, add onions to kettle and saute, stirring, 8 to 10 minutes until golden.
• Return meat to kettle, add water (or beer or wine mix), tomato sauce, celery seeds, bay leaf, parsley, Worcestershire sauce, salt, and pepper. Cover, and simmer over low heat 3 hours until meat is tender. Cool and skim off fat.
• (Note: Recipe can be prepared to this point a day or so ahead of time. Cool, cover, and refrigerate or freeze for future use. Bring oxtail to room temperature before proceeding, or if frozen thaw gently over low heat, stirring frequently.)
• Add carrots, cover, and simmer 20 minutes until tender. Blend flour and water, then mix in flour-water paste and heat, stirring, until thickened. Serve over buttered noodles or rice.

BRAISED OXTAIL

Steps:

• Wash oxtail, dry it thoroughly, trim off excess fat. Joint it if necessary. Divide the thick parts in half.
• Heat the dripping in a stewpan. Fry the pieces of oxtail until browned all over, then remove them from the pan and put to one side. Fry the onions slowly until browned. Stir in the flour and cook for 1 - 2 minutes. Gradually add the water or stock, then add the seasoning, bouquet garni and spices and stir until boiling. Return the pieces of oxtail to the pan, cover with a tight-fitting lid, reduce the heat and simmer gently for 2 1/2 - 3 hours. Remove the meat and arrange it on a warmed serving dish. Add the lemon juice to the sauce and re-season if required. Strain the sauce and pour it over the oxtail. Garnish with bread croutons, julienne striped of cooked carrot and turnip.