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:

  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.

 

 

 

 

CHEF PETRINA DEMONSTRATES HOW YOU CAN RECREATE YOUR OWN TABLEXPERIENCE AT HOME IN THIS SIMPLE RECIPE VIDEO.