Morsels

Founded in 2013 by Chef-Owner Petrina Loh, the Morsels dining experience encompasses an adventure right from its tucked away location at Dempsey Hill. The Asian-fusion restaurant features a repertoire of sharing dishes that are produce-driven; with a penchant for fermentation, TCM nourishment and a washoku experience of sweet, salty, bitter, sour and umami.

Chef-Owner Petrina Loh was mentored in lauded Michelin-starred restaurants in the San Francisco Bay Area.

Chef-Owner Petrina Loh was mentored in lauded Michelin-starred restaurants in the San Francisco Bay Area.

A firm believer of “you are what you eat”, the well-celebrated local female chef is a familiar face on various national and regional television programs.

Grain-Fed Oxtail with orzo "fried rice", kale pickle and shallot oil

Grain-Fed Oxtail with orzo "fried rice", kale pickle and shallot oil

From 12 to 30 November, Morsels presents signatures such as the Grain-Fed Oxtail with orzo "fried rice", kale pickle and shallot oil. View the full menu and place your reservations at Chope. 

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Chef Petrina demonstrates how you can recreate your own TABLExperience at home in this simple recipe video.

   

Australian Oxtail & Brisket with Orzo "Fried Rice", Kale Pickle and Shallot Oil

Serves 1

Ingredients

4 pieces Australian oxtail
300 gm Australian brisket 
6 gm Salt
1 Red pepper
2 Tomatoes
1 Brown onion
100g Cooking oil
45g Berbere rub 
100 gm Pomace olive oil 
800 gm Beef stock 
3 tsp Tomato paste 
90 gm Fried shallot (Store bought)
100 gm Orzo
50 gm Garlic (Minced)
70 gm Kale pickle
20 gm Olive vegetable
10 gm Chives (Chopped)

 

Recipe Steps

Oxtail:

  1. Rub oxtail and brisket with oil, salt and Berbere rub and let it rest for 15 to 20 minutes. 
  2. Sauté mirepoix with cooking oil, add tomato paste and set aside. 
  3. Add oxtail and brisket and sear for 5 to 8 minutes until golden brown. 
  4. In another pot, add beef stock and bring to boil.
  5. Place everything into pressure cooker and cook for 30 minutes. 
  6. Remove oxtail and brisket from pressure cooker and continue to reduce the sauce in the cooker.  

Orzo:

  1. Steam orzo with a 1:1 ratio.  
  2. Heat oil in pan, add garlic, olive vegetables and orzo to cook.

To serve: 

  1. Place oxtail and pulled brisket onto plate.  
  2. Top with orzo, kale pickle (optional), chopped chives and fried shallots. 

Recipe Tip

 

  • After steaming the Orzo, place it under running water to get rid of excess starch. 

 

 

   

   

Enjoy the best of Australian beef and lamb at these TABLExperience participating restaurants.

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