Braised Oxtail Burger Recipes

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.

WINE-BRAISED OXTAIL

Steps:

• In a large bowl, combine salt, pepper and allspice. Add oxtail to bowl and rub the mixture all over the meat. Cover with plastic wrap and refrigerate at least 2 hours or overnight.
• Heat an 8-quart Dutch oven, or a heavy soup pot with a lid, over medium-high heat. Add oil and warm through. Add as many oxtail pieces as you can fit in a single layer without overcrowding the pot. Sear, turning occasionally, until the meat is uniformly golden brown all over, including the sides. Transfer meat to a plate; repeat until you've browned all the oxtail.
• Add shallot to the pan drippings and cook over medium heat until lightly caramelized, about 10 minutes. Add carrot and celery root and cook 5 minutes. Stir in tomato paste and two-thirds of the garlic (save the rest for garnish) and cook 1 minute.
• Heat oven to 325 degrees. Pour wine and stock into pot. Bundle parsley sprigs, rosemary branches and bay leaves with kitchen twine and drop into pot. Bring mixture to a simmer and cook over medium heat until liquid has reduced by half, about 15 minutes.
• Return oxtail to pot and bring to a simmer. Cover pot and transfer to oven. Cook, turning oxtails every 30 minutes, until meat is fork tender, 3 to 3 1/2 hours.
• Transfer oxtails to a plate. Spoon off fat from surface of pan juices and discard (there will be a lot of it). Toss oxtails with remaining pan gravy. Taste and adjust seasonings if necessary. In a small bowl, toss together chopped parsley, garlic, lemon zest and a pinch of salt. Scatter mixture over oxtails and garnish with the celery leaves, if using, before serving.

ROSEMARY-CRUSTED OXTAIL BURGER

Steps:

• Heat olive oil and butter in a skillet over low heat. Add onion and cook until starting to soften, 5 to 7 minutes. Add 5 peeled garlic cloves and cook until very soft and browned, breaking them up with the spoon, 5 to 7 minutes or more.
• Combine water, oxtail, carrots, onion skin, garlic skin, and bay leaves in a saucepan with a lid. Cover and cook stock over low heat until extremely tender, about 2 hours total.
• While oxtail cooks, combine rosemary, sea salt, 2 cloves garlic, black pepper, coriander, and paprika in a mortar. Grind together. Transfer mixture to a dry frying pan over low heat. Roast, stirring occasionally, about 5 minutes. Return mixture to the mortar and crush again. Return mixture to the frying pan and roast over low heat, another 5 minutes. Grind again in the mortar. Repeat this process as needed until the mixture has the consistency of a fine, dry salt. Place rosemary salt in an airtight container until needed.
• Remove bones from oxtail and reserve. Chop meat finely and set aside. Strain oxtail stock through a mesh sieve and return it to the saucepan. Discard vegetable remainders. Return oxtail bones to the stock and bring it to a boil over high heat until reduced to about 1 cup. Remove and discard bones. Add fried onion and garlic mixture and return chopped oxtail meat to the saucepan. Reduce heat and simmer until oxtail mixture is sticky and almost dry, about 30 minutes more.
• Spread oxtail mixture onto a large plate or baking tray. Mash using a potato masher to be sure there are not lumps. Allow the mixture to cool completely, about 30 minutes.
• Combine cooled oxtail mixture, ground beef, bread crumbs, mustard, ketchup, hot pepper sauce, and olive oil in a large bowl. Mix well. Form into 8 burgers and place on a plate. Cover and refrigerate at least 30 minutes.
• Immediately before cooking burgers, rub a generous amount of rosemary salt onto each side to form a dry crust.
• Preheat an outdoor grill for medium heat and lightly oil the grate. Grill burgers until blackened on the outside and cooked to desired doneness, 5 to 7 minutes.

BRAISED OXTAILS RECIPE

Steps:

• Gather the ingredients.
• Heat the oven to 275 F. In a nonreactive 5-quart Dutch oven , heat the olive oil over medium heat until very hot, but not smoking. Brown the oxtails in batches, for 5 minutes per batch. Using a slotted spoon, transfer oxtails to a bowl once they've browned.
• Add the onions and garlic to the pan and cook until tender, or about 7 minutes.
• Stir in the carrots and the tomatoes with their juice.
• Add the broth, ginger, salt, ground red pepper, and allspice. Bring to a boil.
• Stir in the browned oxtails.
• Cover the pot and place it in the preheated oven. Bake until the meat is tender, about 2 hours.
• With a slotted spoon, transfer oxtails to a warm platter. Skim and discard fat from pot liquid. Pour juice over meat and serve. Enjoy!

BRAISED OX-TAIL STEW

Steps:

• Cut and wash thoroughly.
• Add the spices, salt, pepper, herbs, garlic, tomatoe puree and sugar to the the meat and stock to a heavy bottomed sauce pan and simmer for 3 to 4 hours, add water if it dries out
• After 2 hours add vegtables and wine.
• Add cooked potatoe to the stew 1/2 an hour before serving so that it takes on the flavour of the stew.
• When the meat is cooked, remove the cloves,bay leaves and thyme as well as much of the fat as possible (better to cool and put in the fidge overnight and then remove all floating fat).
• Melt the butter in a frying pan , add the flour and stir until brown. Add this to the gravy and meat in the saucepan and stir until it thickens. Cook for a further 15 min.

BRAISED OXTAIL BURGER

Steps:

• For the oxtail: Sprinkle the oxtail with salt and pepper on all sides. Sear the oxtail in the olive oil in a pressure cooker on the saute function until golden brown on all sides. Add the carrot, celery and onion and cook until starting to caramelize. Add the thyme, tarragon, rosemary, chicken stock, red wine and veal demi-glace. Close the pressure cooker according to the manufacturer's instructions and pressure cook for 50 minutes. Release the steam according to the manufacturer's instructions and remove the oxtail to a plate to cool, then remove the meat from the bones. Strain the liquid from the pressure cooker into a medium saucepan and reduce the sauce until slightly thickened. Add the butter and blend the sauce with an immersion blender until it looks glossy. Taste and adjust the seasoning.
• For the aioli mayonnaise: Mix the mayonnaise, vinegar and garlic together in a small bowl. Set aside.
• For the caramelized onions: Warm a large saute pan over medium heat and add the olive oil. Once hot, add the onions followed by the sugar, salt and pepper. Reduce the heat and cook slowly, stirring occasionally, until all of the onion is caramelized, 15 to 30 minutes.
• For the burger: Preheat the oven to 350 degrees F.
• Combine the ground beef, Worcestershire sauce, rosemary, tarragon and salt in a large bowl. Reserve 1/2 cup oxtail for garnishing the burgers, then add the rest of the oxtail to the bowl. Mix well, but don't overmix. Form six 1/4-pound burger patties. Sprinkle both sides of each patty generously with salt and pepper.
• Set a large cast-iron skillet over medium-high heat and add the canola oil. When the oil shimmers, add the patties (you may need to do this in batches). Cook the patties all the way through, about 4 minutes, then flip and cook another 2 minutes. Add the butter, thyme sprigs and garlic to the skillet and let the butter get foamy, about 30 seconds, then baste the patties, about 1 minute. Flip the patties and baste the other side, 1 minute more. Remove the skillet from the heat and top each patty with some cheese. Place the skillet in the oven to melt the cheese, around 2 minutes.
• In the meantime, season the arugula with lemon juice, salt and pepper in a bowl.
• Spread a bottom bun with aioli mayonnaise and top with a heaping spoonful of the caramelized onions, some chopped chives, a patty, some reserved oxtail and a spoonful of oxtail gravy. Finish with a handful of dressed arugula and add the top bun. Repeat with the remaining ingredients to make 5 more.