The 2014 American Wagyu Association Conference in San Antonio, TX, was another great step forward for the breed and for the association, with considerable attendance and a compelling lineup of speakers and conversations. The James Beard Foundation Celebrity Chef tour gala dinner featured a collection of outstanding chefs making inspired dishes with Wagyu beef provided by yours truly and a handful of other sponsor producers.
The main dish of the night, prepared by our friends over at Brennan's of Houston, featured our very own Wagyu Oxtails. We were lucky enough to get ahold of this incredible recipe and have included it below - You definitely have to give this one a try. Enjoy!
Southern Oxtail and Collards
Yields: 6 orders (about 9 oz.)
3 pounds Oxtails
as needed Creole Seasoning
½ cup grapeseed oil
½ cup onion, medium dice
¼ cup carrots, medium dice
¼ cup celery, medium dice
6 each garlic, whole cloves
½ cup tomatoes, diced (fresh or canned)
1 each orange fresh, squeezed
1 tbsp. orange zest
2 sprigs thyme, fresh
2 sprigs oregano, fresh
3 each bay leaves
8 cups Veal stock or water
3 cups red wine
- Preheat oven to 325°
- Season Oxtails with Creole seasoning, rubbing in well. Heat oil in a 12- or 14-inch cast iron skillet or heavy roasting pan over medium heat. Add Oxtails and sear on all sides; once seared remove from pan and reserve.
- Add onion, carrot, celery and garlic to pan and caramelize vegetables
- Return Oxtails to pan; add tomatoes, orange zest, juice from orange, thyme, oregano, bay leaves, stock and wine.
- Cover with foil and place in oven for 3 hours, or until meat is tender..
- Strain liquid into a medium saucepan and skim fat off of top.
- Debone oxtails; Save the leaner pieces and remove all fatty and gristle parts. Hold picked meat in a small sauce pot with just enough braising liquid to cover and keep warm. Reserve the rest of braising liquid for the collard greens.
Yields: about 2 cups
6 wt. oz. Applewood bacon, diced
1 cup onion, julienned
14 wt. oz. Collard greens (triple washed and diced)
as needed oxtail braising liquid
1 teaspoons salt
2 teaspoons Creole seasoning
- In a heavy bottomed pot on medium high heat render bacon. Add onions and cook until soft and translucent. Bacon should be firm but not crispy.
- Add Collard greens and remaining braising liquid. Simmer for 45 minutes to 1 hour at medium to low heat. When tender, season with Creole seasoning and salt. Set aside.
- The liquid that is in the pot with greens is called potlikker jus’.
COLLARD GREEN CUSTARD
Yields: 6 ea
1 ½ cups Collard or Mustard Greens chopped and packed
4 ea. eggs whole
½ qt heavy cream
2 Tbsp bacon fat
¼ tsp red chili flakes
1 Tbsp cane vinegar
1 Tbsp chopped herbs (thyme, oregano)
to taste Tabasco
to taste salt, pepper, Creole seasoning
1 ½ Tbsp carrots, brunoise (optional)
- In a bowl mix all ingredients together thoroughly. In foil cups bake at 325° degrees in a water bath covered with plastic wrap and foil for 30- 35 minutes or until set.
- Bring out of water bath and reserve, keep in a warm place.
SWEET POTATO RIBBONS
as needed vegetable oil, for frying
1 sweet potato, washed, peeled
to taste salt
to taste pepper
- In a large sauce pan, heat oil to 350 degrees F. using a vegetable peeler thinly slice potato into ribbons, about 1/8-inch thick.
- Fry for 1 ½ to 3 minutes, stirring frequently. Remove from oil and drain on a paper towel. Sprinkle with salt and pepper to taste. Reserve for garnish
Yields: 6 orders
2 cups Applewood bacon braised collards & potlikker jus’
9 wt. oz. Oxtail braised meat
6 ea. Collard green custard
as needed sweet potato ribbons
In a pot on medium high heat, combine Applewood bacon greens and potlikker jus.’ Add oxtail meat and heat through.
Divide mixture amongst 6 soup bowls, carefully take Collard green custard out of the foil container and place on top of mixture and garnish with crispy sweet potato ribbons.