MORSELS Australian Oxtail & Brisket with Orzo 'Fried Rice', Kale Pickle and Shallot Oil
- Prep time 20Min
- Cook time 1Hr, 15Min
- Technique Braise, Pan Fry / Saute, Sear
- Meat Beef
- Cut Brisket
- Serves 1
Australian Oxtail & Brisket with Orzo "Fried Rice", Kale Pickle and Shallot Oil
Ingredients
4 pieces Australian Oxtail
300 gm Australian Brisket
6 gm Salt
1 Red Pepper
2 Tomatoes
1 Brown Onion
100 gm Cooking Oil
45 gm 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
Method
Oxtail:
-
Rub oxtail and brisket with oil, salt and Berbere rub and let it rest for 15 to 20 minutes.
-
Sauté mirepoix with cooking oil, add tomato paste and set aside.
-
Add oxtail and brisket and sear for 5 to 8 minutes until golden brown.
-
In another pot, add beef stock and bring to boil.
-
Place everything into pressure cooker and cook for 30 minutes.
-
Remove oxtail and brisket from pressure cooker and continue to reduce the sauce in the cooker.
Orzo:
-
Steam orzo with a 1:1 ratio.
-
Heat oil in pan, add garlic, olive vegetables and orzo to cook.
To serve:
-
Place oxtail and pulled brisket onto plate.
-
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.
