Crispy Oxtail Rolls with Sweet Wine Reduction

0
236

This crispy crepe is bursting with flavor in every bite! It’s the perfect appetizer or pass-around snack to enjoy with a great glass of wine.

Preparation time: 3 hours 30 minutes
Cooking time: 25 minutes
Serves 4

Ingredients
1 1⁄2 kilograms oxtail, already cut
125 mL red wine
100 grams carrots
100 grams leeks (white part only)
1⁄2 head garlic
300 grams onion
100 grams sugar
50 mL Modena vinegar
300 mL sweet wine
2 grams salt
1 gram black pepper
125 mL olive oil
1 pack phyllo pastry or lumpia wrapper
50 grams butter, softened

Procedure
FOR THE OXTAIL
1. Season the oxtail with salt and pepper. In a large pan, heat the oil and caramelize the meat on 6. each side. Set aside.
2. Peel the carrots and leeks, then dice into small cubes.
3. In a large pot, heat a bit of olive oil and caramelize the vegetables. Add the oxtail, then stir for a few seconds before adding the red wine.
4. Reduce the wine by 3⁄4, then cover with water. Boil until the meat is very tender and falls off the bone.Shred the meat and discard the bones.
5. Reduce the juices and mix with the meat. Create cylinder shapes of 2-7 cm length using the meat.
6. Place 3 layers of the pastry on top of the other, and brush each layer with soft butter.
7. Lastly, place the meat cylinder and roll into a tight, thin cigar. Brush with egg wash.

FOR THE SWEET WINE REDUCTION
1. Place sugar and vinegar in a pot. Heat it up until sugar melts, then add the sweet wine.
2. Reduce until it has a nice, caramel consistency. This could take around 20 minutes under medium heat.

FOR THE CARAMELIZED ONIONS
Peel the onions and cut into half. Slice thinly and cook in a large pot with a bit of olive oil until it gets a nice color and tastes slightly sweet.

TO ASSEMBLE
1. Bake the rolls at 170°C for 20-25 minutes or until golden brown and crispy.
2. Serve with the caramelized onions at the bottom and some of the reduction drizzled on top.

This recipe was originally published in the December 2016 – January 2017 issue of Breakfast Magazine.