Chef Benny Doro

Details

• Prep Time:
  5 min
• Cook Time:
  120 min
• Ready Time:
  2 hour, 5 min

Ingredients

• 2 pounds oxtail
• small onion
• 10 cloves
• one cup dry red wine
• 2 tablespoons orange juice
• teaspoon of kosher salt add a bit at a time and check for flavor
• 1/2 stick of unsalted butter

Directions

Begin by seasoning the oxtail well and then either saute it in a little oil or place it in a hot oven until it is nicely browned. Once you have achieved a nice brown color, place the oxtail into a steamer and steam for at least two hours. Make sure to add more water during the steaming process as needed. After a few hours, take it out of the steamer and remove meat from the bone. Make sure to reserve the liquid that remains at the bottom of the pot. Place this liquid in a small pot and reduce by half to create a really flavorful broth.

Next, add the butter, chopped onion, cloves, kosher salt (add a little at a time) into a small frying pan over medium heat and cook until the onion has caramelized. Then add the red wine, orange juice and the reduced liquid and cook this mixture until it is again reduced by half. Taste, check for seasoning and adjust salt. It should be fairly intense and very tangy.

Next add the meat and the liquid to a food processor and pulse until it is coarsely chopped but not a puree. Use a little pan spray on your molds and then line each well with some plastic film. Pour the mixture to the top of each well, then cover and set in the fridge overnight.

When ready to serve, unmold as many as you need and serve with some nice crostini and some berry jam.

Enjoy!

Benny