Potato "Osso Bucco"


Potato "Osso Bucco"
  • 1 each Idaho® potato, peeled, ends cut off
  • 2 ounces braised oxtail*
  • 2 tablespoons braised oxtail demiglace*
  • 1 tablespoon Pasilla chile, minced
  • 1/4 tablespoon minced shallot
  • 1/4 tablespoon minced chives
  • 1 teaspoon breakfast radish, sliced
  • 2 tablespoons yellow heirloom tomato, chopped
  • Sherry vinegar as needed
  • Olive oil as needed
  • Salt as needed
  • Pepper as needed
  • 1 tablespoon fresh cilantro, chopped
  • Chive flowers, as needed
Braised oxtail
  • 5 pounds oxtail
  • 12 each cloves garlic, chopped
  • 1 each large white onion, chopped
  • 1 each carrot, chopped
  • 2 each celery ribs, chopped
  • 1 each thyme bunch
  • 1 tablespoon juniper berry
  • 2 tablespoons black peppercorn
  • 6 each bay leaves
  • 8 cups beef stock
  • 1 cup red wine


Potato "Osso Bucco"
  1. Parboil potato in salted water; it is done when you can poke it with a toothpick. Place on sheet tray to rest. When cool, hollow out middle. Deep fry until lightly crispy on edges, about 2 minutes. Remove from oil, and lightly salt and pepper.
  2. Toss minced pasilla chile, shallots, and chives, sliced radishes and chopped tomato with a splash of vinegar and olive oil, and season to taste.
  3. Fill center with two ounces braised oxtail and top with chopped cilantro, and radish tomato mixture. Set on pool of 2 tablespoons of Braised Oxtail demiglace. Garnish with chive or other herb flowers.
*Braised Oxtail
  1. Sear oxtail on all sides in large heavy cast iron pan. Reserving all fat and liquids in pan, remove oxtail and add veggies and aromatics. Cook until just translucent and deglaze with red wine. Return oxtail to pan and add beef stock. Braise for 4 hours at 250 degrees F.
  2. For Braised oxtail demiglace, drain Braised oxtail stock, clarify and reduce to desired consistency.
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Yield: 1 serving

Troy Guard
TAG Restaurant

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