Oxtail Burger

SAVORY

Oct 26

Green Sauce, Garlic Sauce, Sweet Plantains, Queso de Freír, Mayonnaise-Ketchup, Kaiser Roll

Chef Mario Torres of Caribo Flip | Charleston, SC

INGREDIENTS

Achiote Oil:
Yield: 2½ cups
2 cups extra virgin olive oil
1 cup annatto seeds

Sofrito:
Yield: 1 quart
1 green bell pepper
1 onion
2 bunches cilantro
1 bunch culantro
10 cloves garlic
5 ají dulce chiles

Oxtail Burgers:
Yield: 35 patties
15½ pounds whole oxtails, fat trimmed
100 grams garlic cloves
75 grams cilantro
500 grams tomato sauce
10 grams dried oregano
100 grams beef base paste
10 grams garlic powder
20 grams onion powder
Kosher salt
80/20 ground beef

Green Sauce:
Yield: 2 cups
2 bunches cilantro
½ bunch culantro
35 grams distilled vinegar
10 grams kosher salt
25 grams granulated sugar
10 cloves garlic
175 grams extra virgin olive oil

Garlic Sauce:
Yield: 1 cup
10 cloves garlic
1 cup extra virgin olive oil
5 grams kosher salt

Mayonnaise-Ketchup:
Yield: 2 cups
5 cloves garlic
1 cup mayonnaise
1 cup ketchup

To Assemble and Serve:
Yield: 1 serving
1 Kaiser roll, halved and toasted
1 slice queso de freír, fried
Caramelized sweet plantains

METHOD

For the Achiote Oil:
In a pot over medium flame, heat oil. Add annatto seeds and simmer 5 minutes. Let cool. Strain into an airtight container and reserve.

For the Sofrito:
In a Vitamix Commercial blender, purée all ingredients until smooth. Set aside.

For the Oxtail Burgers:
In a pan over medium-high heat, sear oxtails. Set aside. In a Vitamix Commercial blender, combine garlic and 100 grams water. Set aside. In a clean Vitamix Commercial container, combine 50 grams cilantro and 200 grams water. Blend until combined. Set aside. In a pot over medium heat, warm 200 grams Achiote Oil. Add tomato sauce, oregano, beef base paste, garlic powder, onion powder, remaining cilantro, garlic mixture, cilantro mixture, and 500 grams Sofrito. Cook 30 minutes, or until a paste-like consistency is achieved. Add seared oxtails and 1½ gallons water. Let simmer 5 hours. Using tongs, remove oxtails and set aside. Skim oil and any impurities that have risen to the surface. Bring mixture to a boil. Let simmer additional 1 hour, or until mixtures thickens to desired consistency. Taste and adjust seasoning with salt. Remove from heat and let cool over an ice bath. On a work surface, pick meat from oxtails. Weigh oxtail meat and place in a mixing bowl. Add in half the weight of the oxtail in ground beef. Add cooled braising liquid. Mix until well combined. Transfer to an airtight container and refrigerate until cooled. On a work surface, portion meat mixture into 6-ounce patties. Wrap in plastic wrap and refrigerate.

For the Green Sauce:
In a Vitamix Commercial blender, purée all ingredients and 100 grams water until smooth. Transfer to an airtight container and refrigerate.

For the Garlic Sauce:
In a Vitamix Commercial blender, purée all ingredients and 100 grams water until smooth. Transfer to an airtight container and refrigerate.

For the Mayonnaise-Ketchup:
In a Vitamix Commercial blender, purée garlic and 100 grams water until smooth. Transfer to a mixing bowl. Fold in remaining ingredients. Transfer to an airtight container and refrigerate.

To Assemble and Serve:
Heat and prepare a grill. Coat 1 side of roll with Green Sauce. Cover the other side with Garlic Sauce. Transfer halves to a serving plate and set aside. Sear 1 Oxtail Patty until a crust forms on both sides.

Similar Recipes