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OXTAIL GRILLED CHEESE
- 3 lbs of oxtails, cut into 4-inch length-wise pieces
- 2 tablespoons grapeseed oil, plus more for cooking
- 1 tablespoon of gravy master (or brown sugar to caramelize)
- 1 tablespoon of tomato paste
- 1 medium yellow onion, chopped
- 1 large carrot, chopped
- 1 celery rib, chopped
- 4 whole peeled cloves of garlic
- 2 sprigs of thyme
- 2 cups stock (chicken or beef)
- 3 cups red wine
- 1 stick of butter, diced
- In a cheese cloth add: 1 sprig of Parsley, 1 slice of ginger, 4 pearls of allspice, 1 bay leaf, 1 whole scotch bonnet or habanero pepper.
- Kosher salt and freshly ground black pepper
- Sourdough bread slices
- Gouda cheese, slices
- Tomato jam* (will be provided)
Brown the oxtail:
Pat each oxtail dry with paper towels. Sprinkle all over liberally with salt and pepper. Heat 1 tablespoon of oil on medium to medium-high heat in a 6-quart Dutch oven.
Working in batches, and not crowding the pan, sear the oxtail on all sides in the hot pan until golden brown. Use tongs to remove oxtails onto a plate and set aside.
Sauté:
Add the chopped onion, carrot, garlic and celery to the same pan. Cook for a few minutes then add the tomato paste and gravy master. Once thickened, lower the heat and add the oxtails back into the pot, along with 2 cups of the red wine to deglaze the mixture. Once the wine has evaporated, add the stock and the cheesecloth with the herb mixture, into the pan and simmer for 3 hours until the oxtail is fork tender.
Once cooked, remove the oxtail from the braising liquid. Allow the meat to cool down a bit, then pull the meat off of the bone. Set the deboned meat aside for later. Strain the braising liquid into a bowl. Cool the hot liquid in a prepared ice bath (a large container with water and ice) by floating the bowl in the ice bath – this process will cool the liquid quickly and bring the oxtail fat solids to the top for skimming, resulting in a clarified jus or sauce. Skim the fat off the top of the cooled liquid and discard.
To reheat the oxtail, put the oxtail meat in pot with one cup of red wine. Once the wine reduces add the oxtail braising liquid. Bring the mixture to a simmer. Once simmering, add in the diced butter. Season with salt and pepper to taste
Assemble the grilled cheese:
Apply oil liberally to both sides of 2 pieces of sourdough bread. Place bread in a pre-heated saute pan and toast both sides.
Add tomato jam (*will be provided) on one piece of toast.
On the side with the tomato jam pile on enough oxtail meat to cover the toast then top with sliced Gouda cheese, then top with the other piece of toast. Cover long enough to allow the cheese to melt.
Serve with the plantains (recipe below).
Plantains Tossed in Champagne Vinaigrette
- 1/3 cup champagne vinegar
- 1 teaspoon dijon mustard
- 1 teaspoon honey
- 2/3 cup grapeseed oil
- Kosher salt to taste
- Freshly ground black pepper to taste
- Plantain
Process
Add vinegar, mustard, and honey to a blender and blend until smooth. With the blender running, add the oil in a steady stream, and blend until just emulsified. Season to taste with salt and pepper, continuing to blend to combine. Transfer to a serving pitcher and refrigerate until ready to use.
Slice plantains and toss in the pre-made vinaigrette. Fry.
