Beer Braised Oxtail Sandwich

By · Mar 21 2011 · Comments (0)

Much like short ribs, oxtail requires a long braise to produce the tenderness and flavor we have come to love.  Here I used a thick lager for the braising liquid and the result is this perfect weekend lunch or casual dinner.  Just a note, plan ahead with this dish and start the braising early.  This leaves you with very little to prepare around meal time.

Serves 6

Ingredients:

- 6 LB’s oxtail

- 1 cup flour

- 3 tablespoons olive oil

- 2 large yellow onion, thinly sliced

- 7 cloves garlic, thinly sliced

- ¼ cup freshly grated horseradish

- 2 teaspoons kosher salt

- ½ teaspoon freshly ground pepper

- ¾ teaspoon sugar

- 3-5 12 ounce lager beers

- 1 tablespoon butter

- 2 red bell pepper, sliced

- 2 yellow bell pepper, sliced

- 1 cup grated Gouda cheese

- 6 sough dough rolls

- Mayonnaise

Instructions:

Make sure your oven racks are positioned to allow room for a Dutch oven.  Pre-heat oven to 325°.  Heat the oil over medium-high heat in a large Dutch oven.  Place the flour in a shallow bowl.  Thoroughly coat each oxtail with the flour and dust off the excess.  Add the oxtail to the pot and brown on both sides- about 4 minutes per side.  You might need to do this in batches depending on the size of your pot.  Stir in the onions, garlic, horseradish, salt and pepper.  Continue to cook for 3 minutes, stirring frequently.  At this point, pour in the beer so that is covers the top of the oxtails by 1 inch.  Bring to a boil, cover and transfer to the oven.  Cook for 3.5 hours or until the meat is visibly falling off the bone.  Remove from the oven.

Using a slotted spoon remove the meat from the pot and let cool for a few minutes.  Set the Dutch oven aside and retain the remaining liquid for later use. Using a fork or your hands pull the meat off the bone.  Discard the fat and the bones.  Set the meat aside.

In a large sauté pan melt the butter over medium-high heat.  Add the peppers and sauté until slightly browned.  Spoon one cup of the remaining beer mixture from the Dutch oven onto the peppers.  Now fold in the meat, followed by ½ cup of the cheese.  Stir until the cheese is fully incorporated into the meat.  Reduce the heat to low and cover.

Meanwhile, turn the oven to broil.  Slice the buns in half and broil on both sides until slightly browned.  Remove the buns from the oven and fill with the meat and pepper mixture.  Top each sandwich with a sprinkle of the remaining cheese and a dab of mayonnaise. Enjoy!

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