Rabo de Buey

Ingredients for the Rabo (21 portions)

• 21 lbs oxtail cut 1.5 inch thick.
• 4 lbs onion mirepoix
• 4 lbs carrot mirepoix
• 1/2 bunch celery mirepoix
• 2 heads of garlic cut in half
• 1/2 bunch thyme
• 1/2 bunch rosemary
• 1 bay leave
• 6 liters red wine
• 1 sachet (pepper, coriander)
• 8 liters chicken stock
• 1/2 cup blend oil

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Shoestring potatoes:

• 10 potatoes Kennebec

Potato Cream:

• 2.5  lb Potato - GPOD    
• 1 pint  Milk Gallon  
• 1 pint  Heavy Cream    
• 1g  Kosher Salt Diamond Crystal

Pickled pearl onions:

• 1 qt pickle liquid
• 1 lb pearl onions.

Final presentation:

• 1 portion of oxtail. see prep procedure of rabo.
• 1 tbsp of butter
• 1/2 cup shoestring potato
• 1/2 cup Potato cream
• 6 petals pickled onion
• Pimenton
• Chopped Chives

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Procedure for the Rabo

• Salt and pepper the oxtail cut in 1.5 inches thick.
• Deep fry the oxtail until caramelized (a couple of minutes)
• In a rondo, cook the onions, carrots, celery and garlic (all cut in mirepoix) with 1/2 cup of blend oil for about 30 minutes, until very soft.
• Add red wine, reduce to half, and add the chicken stock, sachet, bay leaf, rosemary and thyme. Bring to a boil.
• Put the oxtail in 4" full hotel pans.
• Pour the sauce on top of the oxtail. Wrap the pan, tightly, with plastic wrap.
• Put in the steam oven for 12 hours at 190ºF.
• After the 12 hours, check and taste. If tender remove carefully every piece of oxtail without breaking it. We need to keep pieces whole. Put in fridge to cool down.
• Strain the sauce and reduce to 3/4. remove all the fat possible from the top.
• Once the oxtail is cold. Portion in pint containers. If you cooked 21 lbs. of oxtail you should have around 21 portions of cooked oxtail.
• Fill each pint with the cooking liquid to cover.

 Shoestring potatoes:

• Wash but DO NOT PEEL the potatoes.
• Cut the LONG WAY in mandolin with the medium size blade (CHECK THE CUT!!)
• Pass through water, strain and fry at 375 F putting the potatoes in the baskets and one minute later remove from the baskets and keep frying moving with a spider carefully without breaking them.
• remove, add salt and keep in a warm place,
• note: make this only for service. get rid of them at the end of service.

Pickled pearl onion:

• Peel onions
• Bring the pickle liquid to boil
• Add onions to boiling liquid and boil for a few minutes before turning off the heat.
• Once cold cut in half and remove "petals" of them. Do only whatever you need for service.

Potato cream

• Peel potatoes, cut in pieces and cover with milk and heavy cream. Salt to taste.
• Cook until the potatoes are soft.
• Blend in vita prep until very smooth with 1 pint of the milk mix.
• Pass through fine chinoise if has still lumps on it.
• Add a little heavy cream to thin out if needed.
• Set aside in qt containers in cooler.

Final presentation:

• In a small Sautee pan, put on portion of oxtail and 1 tbsp of butter to cook
• Put in oven and heat up basting the sauce with a spoon every 2-3 minutes, we want the pieces of oxtail totally glaced at the end of the process. Salt to taste.
• Heat up the potato cream on a small pan and hold (you can do this before service).
• Put two tbsp of potato cream on the bottom
• Plate the oxtail. cover with sauce,
• Plate 6 petals of pickled onions.
• Top with shoestring potatoes.
• Finish with Pimenton on top & chopped chives

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