Oxtail Barquettes

Happy Friday! Summer has officially begun, and I’ve kicked it off here on this blog with mung bean popsicles, an ode to summers in Shanghai, but today I’ve got something totally different. Instead of cooling, think comforting. I don’t know what it is, but for some reason I get these random urges for braised or stewed meats. While the world is populating with fresh, cool, recipes to battle the summer heat, I want to braise something for hours – I think my body has to rebel the season at least once. Like how during the winter I want ice cream. Well, last year I made peach braised chicken, and this year? Oxtail.

These are adapted from Chef Nancy Leon, and it is so so good. I’ve used oxtail multiple times (oxtail buns, oxtail soup), and these are essentially cooked in a very familiar way – seared, braised until tender, ripped from the bones. I love oxtail and it has such a unique, rich taste. These are topped over barquettes, which are usually boat-shaped and elongated, but I didn’t have barquette molds so I just used my circle fluted molds! They’re made with cornmeal and are such a wonderful foundation for the meat. Topped with an avocado mousse, crispy garlic, and scallions – this will be sure to please a crowd!

So many aromatics in this dish! 

This post is sponsored to support economic quality for post millennial girls of color. All opinions expressed are purely my own, as always. Thank you so much for supporting the companies that support this blog!!! As someone who grew up in California, this issue is particularly sensitive and important to me, and I’m happy to support such a cause. This recipe is adapted from Nancy León at Chan’s Bistro in Tijuana, Mexico, and this sponsored recipe post is offered to support future optimal health initiatives. For more information, feel free to contact Sergio. 

RECIPE: Oxtail Barquettes

For Oxtail
2lb oxtail
1/2 white onion, chopped
1 carrot, chopped
1 slice ginger
1 clove garlic
1 piece star anise
1 tsp fennel seed
1 oz rock sugar
1-2 bay leaves
salt and pepper, to taste
2 tsp tequila
1/2 cup + 3 tbsp oyster sauce
1/2 cup light soy sauce
water
2 stalks scallion, roughly chopped

Salt oxtail well. In a small bowl, marinade garlic and ginger in tequila.

In a wok over high heat, warm up oil until smoking. Sear oxtail in batches until all sides are browned. Add in 3 tbsp oyster sauce and 1/2 cup soy sauce and cook until reduced by half. Add in tequila/garlic/ginger mixture.

Remove oxtail and place in a dutch oven. Add water until oxtail is just submerged.

Meanwhile, in wok, deglaze with carrot, white onion, and spices until aromatic. Add to dutch oven. Add scallion, remaining oyster sauce, and rock sugar. Bring to a boil, then simmer, covered, for about 2.5 hours, until meat is tender and falls off bone.

Garnish #1: Avocado Mousse
1 ripe avocado
1/4 of a habanero chile, chopped
juice of 1 lime
2 serrano chiles, seeded and chopped.
2 tbsp creme fraiche

In a mortar and pestle, combine until a light paste forms.

Garnish #2: Crispy Garlic
2 cloves garlic, minced
1 slice ginger, minced
1 dry chile
4 oz vegetable oil

In a pan at medium heat, heat up oil with dry chile. Add in garlic and ginger and fry until browned and crispy.

Garnish #3: Fresh Scallions

Using 2″ of the pale green and white parts of scallions, slice thinly. Place in cold water until it curls. Drain.

Assemble:
On barquettes, place oxtail. Place avocado on top. Top with crispy garlic and scallions.

RECIPE: Corn Barquettes
Adapted from NYT Cooking 

1 cup flour
3/4 cup cornmeal
1 tbsp sugar
1 tsp baking powder
1/2 tsp baking soda
1 tsp salt
1 cup buttermilk
1 egg
2 tbsp vegetable oil

Preheat oven to 350F. Sift dry ingredients together. Whisk buttermilk and egg together. Whisk in oil until combined. Add dry ingredients to wet, and stir to combine. Spread 1 tbsp of batter into barquette molds and place on a baking sheet. Bake for 15 minutes, until lightly browned.