Tempura Oxtail with Spicy Apple Glaze

0 Tempura Oxtail with Spicy Apple Glaze

Sep 25

This is definitely one stellar way of of preparing oxtail and actually one of my all time favorites. Oxtail is usually served over mash, polenta or rice and I wanted to find a way to add some crunch to the braised oxtail for a bit of textural variety. This will provide you with that awesome crunch right before an explosion of flavor and richness from the braised oxtail in the center. This recipe does take some time to prepare, but is a dish you will be proud to serve to your guests who will shower you with great fanfare and admiration.

Tempura Oxtail with Spicy Apple Glaze

On 25/09/2011 (Sunday) at 4:53 pm by Benny.
Tiny Url for this recipe → https://tinyurl.com/2bxh47qa

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Details

Prep Time:
20 min
Cook Time:
180 min
Ready Time:
3 hour, 20 min

Servings

2 servings

Ingredients

one pound of oxtail
one apple
one knob of fresh ginger
1/2 cup soy sauce
3 cloves of garlic
one onion
one carrot
1/2 cup brown sugar
one cinnamon stick

Tempura

AP flour, beaten egg and panko bread crumbs
vegatable oil for frying

Directions

Season the oxtail well with salt and pepper and then place it in a 450°F degree oven until a nice brown crust has formed, about about 15-20 minutes.

Next, place all the braising ingredients into a large pot of water and then add the browned meat. Bring this to a boil and then reduce to a simmer and cook for 2-4 hours, until the meat begins to fall off the bone. It took about 4 hours for my cut of oxtail to achieve that stage. When ready, remove the oxtail and set it aside. Then pass the braising liquid through a sieve and into another pot, and allow this to reduce until you have a nice, somewhat thick glaze and set aside.

Take all the meat off the bone and shred with a fork almost like pulled pork. Place the meat into small molds or same sized cookie cutters and press it down to compact the mixture, then place it into the fridge overnight. Refrigerating this overnight will allow the marrow and the fat to set.

Set up your breading station with the flour on one plate, whipped eggs in a small bowl and then panko breadcrumbs in another plate. Using a blow torch, heat each mold to loosen the oxtail and push it out of the mold. Once all of them have been removed from their molds, begin the breading process by first placing each piece into the flour, then eggs and then panko bread crumbs. Place the breaded items on a plate and allow them to sit in the fridge for at least 10 minutes to allow the bread crumbs to adhere well so that they do not fall apart during frying.

Add about 1/2 inch of vegetable oil in a skillet over medium heat (when you drop some loose panko crumbs they should sizzle) and then add the breaded oxtail pieces one by one into the hot oil. Fry each side until golden brown, and be careful to keep an eye on them as they turn brown fairly quickly. When ready, remove them and drain the excess oil. Allow them to rest for a minute or so before serving because they will be quite soft.

At this point, re-warm the glaze and set it aside. Cut each piece in half and arrange it attractively on the plate with a nice line of warm glaze. You can also add some micro greens with some lemon juice on the side to help cut the richness of this delicious dish. This is truly a 5 star way of preparing oxtail.

Enjoy!

Benny