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
Ready to elevate your taste buds? Try our Australian Oxtail & Brisket Orzo 'Fried Rice' with Kale Pickle and Shallot Oil! Trust us, it's worth it.
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.
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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.
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In another pot, add beef stock and bring to boil.
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Place everything into pressure cooker and cook for 30 minutes.
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Remove oxtail and brisket from pressure cooker and continue to reduce the sauce in the cooker.
Orzo:
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Steam orzo with a 1:1 ratio.
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Heat oil in pan, add garlic, olive vegetables and orzo to cook.
To serve:
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Place oxtail and pulled brisket onto plate.
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Top with orzo, kale pickle (optional), chopped chives and fried shallots.
Recipe Tip
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After steaming the Orzo, place it under running water to get rid of excess starch.
