Australian Oxtail & Brisket with Orzo "Fried Rice", Kale Pickle and Shallot Oil
4 pieces Australian Oxtail
300 gm Australian Brisket
6 gm Salt
1 Red Pepper
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
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.
Steam orzo with a 1:1 ratio.
Heat oil in pan, add garlic, olive vegetables and orzo to cook.
Place oxtail and pulled brisket onto plate.
Top with orzo, kale pickle (optional), chopped chives and fried shallots.
After steaming the Orzo, place it under running water to get rid of excess starch.