Braised Oxtail Burgers
- Level: Intermediate
- Yield: 6 burgers
- Total: 3 hr 35 min
- Active: 1 hr 40 min
Ingredients
For the Oxtail
2 pounds oxtail
Kosher salt and freshly ground pepper
3 tablespoons extra-virgin olive oil
1 carrot, roughly chopped
1 stalk celery, roughly chopped
1/2 white onion, roughly chopped
4 sprigs fresh thyme
2 sprigs fresh tarragon
2 sprigs fresh rosemary
2 cups chicken stock
2 cups red wine
1 cup veal demi-glace
3 tablespoons unsalted butter, cold
For the Aioli
1 1/2 cups mayonnaise
1/4 cup sherry vinegar
2 tablespoons chopped garlic
For the Caramelized Onion
1/2 tablespoon extra-virgin olive oil
1 yellow onion, thinly sliced
1 teaspoon sugar
Kosher salt and freshly ground pepper
For the Burgers
1 1/2 pounds ground mixed sirloin and brisket
2 tablespoons Worcestershire sauce
1 tablespoon chopped fresh rosemary
1 teaspoon chopped fresh tarragon
Kosher salt and freshly ground pepper
2 tablespoons canola oil
4 tablespoons unsalted butter
4 to 6 sprigs fresh thyme
2 cloves garlic, smashed
1/2 pound comte or gruyere cheese, shredded
2 ounces arugula
1/2 teaspoon lemon juice
6 brioche buns, toasted
1 small bunch fresh chives, chopped
Directions
- Make the oxtail: Sprinkle the oxtail with salt and pepper on all sides. Sear in the olive oil in an electric pressure cooker on the saute function until golden brown on all sides, 12 to 15 minutes total. Add the carrot, celery and onion and cook, stirring, until starting to caramelize, 7 to 8 minutes. Add the thyme, tarragon, rosemary, chicken stock, wine and veal demi-glace. Seal the pressure cooker according to the manufacturer’s instructions and pressure-cook for 60 to 75 minutes, or until the meat is tender and falling off the bone (check the meat after 1 hour, and if it doesn’t fall off the bone, reseal and continue to pressure-cook for 15 more minutes). Release the steam according to the manufacturer’s instructions. Remove the oxtail to a plate to cool, then remove the meat from the bones; discard the bones. Strain the liquid from the pressure cooker into a medium saucepan and reduce until the sauce is slightly thickened, about 25 minutes. Add the butter, then puree with an immersion blender until the gravy is glossy. Taste and adjust the seasoning.
- Make the aioli: Mix together the mayonnaise, vinegar and garlic in a small bowl.
- Make the caramelized onion: Heat a large skillet over medium heat and add the olive oil. Once hot, add the onion, followed by the sugar and season with salt and pepper. Reduce the heat to medium-low and cook slowly, stirring occasionally, until the onion is caramelized, 15 to 30 minutes.
- Make the burgers: Preheat the oven to 350°. Combine the ground beef with the Worcestershire sauce, rosemary, tarragon and a big pinch of salt in a large bowl. Reserve 1/2 cup oxtail for garnishing the burgers, then add the rest of the oxtail to the bowl. Mix well but don’t overmix. Form into 6 patties. Sprinkle both sides generously with salt and pepper.
- Set a large cast-iron skillet over medium-high heat and add the canola oil. When the oil shimmers, add the patties (in batches if needed); cook about 4 minutes on one side, then flip and cook 2 more minutes. Add the butter, thyme and garlic to the skillet and let the butter get foamy, about 30 seconds, then baste the patties for 1 minute. Flip the patties again and baste the other side for 1 more minute. Remove the skillet from the heat and top each patty with some cheese. Place the skillet in the oven to melt the cheese, about 2 minutes.
- In the meantime, season the arugula with lemon juice, salt and pepper in a bowl.
- Spread each bottom bun with aioli and top with a heaping spoonful of the caramelized onion, some chopped chives, a patty, some reserved oxtail and a spoonful of the oxtail gravy. Finish with a handful of dressed arugula and add the top bun.