WAGYU OXTAIL, BRAISED

Oxtail is a great cut for braising. Lots of meat and collagen also mean lots of flavor.

For the sauce

UNIQUE STEW

Braised Wagyu oxtail is not just a dish for the cold season, especially when it is interpreted as uniquely as in this recipe.

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preparation

1. The preparation is simple and straightforward. The meat should first be gently smoked in a smoker. If you don't have a smoker, you can do this just as well on a grill. You'll need an indirect heat zone at around 110 degrees Celsius (230 degrees Fahrenheit). For the smoky flavor, you can use, for example, a wood chunk (a fist-sized piece of wood, such as beech or hickory).
2. Crush star anise, cloves, and cardamom in a mortar, then add the remaining spices and mix to make the rub (spice mixture). The oxtail will still have some silverskin or tendons covering it. Score these with a sharp knife and then season all the pieces with the spice mixture.
3. Place the seasoned meat in the smoker (or on the grill) and let it smoke for about 2 hours. Meanwhile, mix together the sauce ingredients (except the butter).
4. After 2 hours, the oxtail needs to be steamed. A stainless steel dish can be used for this; pour the sauce into it. The meat should not be sitting directly in the sauce. A suitable rack can be used for this.
5. Cover the dish and cook the meat for another 2 hours. Now you can increase the temperature to about 150-160 degrees Celsius. The important thing is that the dish remains indirect heat.
6. After this time, set the cooked oxtail aside. You can now strain the sauce through a sieve. Season the sauce to taste and thicken it with cold butter if necessary.
7. We recommend pumpkin risotto as a side dish.