Oxtail Fried Rice
- Level: Easy
- Total: 5 hr 30 min
- Active: 1 hr 30 min
- Yield: 6 to 8 servings
- Level: Easy
- Total: 5 hr 30 min
- Active: 1 hr 30 min
- Yield: 6 to 8 servings
Ingredients
For The Oxtail:
For The Rice:
For The Coconut Aioli:
To Assemble:
Directions
- Make the oxtail: Preheat the oven to 325 degrees F. Put the fermented black beans in a small bowl, cover with water and soak 5 minutes; drain. Season the oxtail generously with salt. Heat the vegetable oil in a large Dutch oven over high heat. Add the oxtail and sear on all sides, 8 to 10 minutes. Remove to a rimmed baking sheet and set aside.
- Add the shallots, ginger and garlic to the pot and cook, stirring, 3 to 5 minutes. Add the tomato paste and fermented beans. Add the soy sauce, fish sauce, bay leaves, thyme, cilantro, wine, vinegar and chicken stock and bring to a boil. Remove from the heat and return the oxtail to the pot, submerging it. Cover the pot with parchment, then the lid. Transfer to the oven and cook until the oxtail is tender, 4 to 5 hours.
- Remove from the oven and let cool completely in the braising liquid. Remove the oxtail to a bowl and remove the meat from the bones, discarding the bones. Reserve the braising liquid.
- Make the rice: Heat the vegetable oil and garlic in a large pot over medium heat, stirring, until tender, 2 minutes. Add the shallots, fresh ginger, scallions and chili paste and cook 3 to 5 minutes. Add the ground ginger and onion powder; cook, stirring and scraping up any browned bits, until the shallots are translucent, 3 to 5 more minutes.
- Add the rice to the pot and cook, stirring, until opaque, about 3 minutes. Add 3 cups of the reserved braising liquid and bring to a boil, then cover, reduce the heat and simmer, undisturbed, until the rice is tender and the liquid is absorbed, 20 to 30 minutes.
- Make the coconut aioli: Blend the mayonnaise, coconut milk, lemon and lime zests and toasted coconut in a food processor until smooth.
- Assemble the fried rice: Heat a large nonstick skillet over medium-high heat and coat with vegetable oil. Beat 1 egg in a small bowl, add to the pan and cook, stirring, until set, then remove to a plate. Add half of the rice to the pan, 2 cups pulled oxtail and 1 tablespoon of the reserved braising liquid. Cook, stirring, until the rice is toasted. Stir in the cooked egg and half each of the herbs and lime juice. Repeat to make another batch of fried rice. Serve topped with a drizzle of sesame oil, more herbs, scallions and the breadcrumbs. Serve with the aioli.
