Oxtail Fried Rice Recipe

Season and brown oxtail

Pat oxtail dry and season all over with 1 1/2 tsp kosher salt and 1 tsp black pepper. Heat 2 tbsp vegetable oil in a heavy Dutch oven over medium-high heat until shimmering. Brown oxtail pieces in batches, about 3–4 minutes per side, until deeply caramelized. Transfer browned pieces to a plate.

Sauté aromatics

Reduce heat to medium. Add the diced yellow onion, green bell pepper, and celery to the pot and sauté 6–8 minutes until softened and starting to brown, stirring occasionally. Reserve 1/2 cup of very thinly sliced onion for the burnt onion yum yum; set aside before they color too much.

Build the Sauce Creole

Add the minced garlic and tomato paste; cook 1–2 minutes until fragrant and tomato paste darkens slightly. Stir in crushed tomatoes, 2 cups beef stock, Worcestershire sauce, dried thyme, bay leaf and optional hot sauce. Return oxtail to the pot, bring to a gentle simmer, then cover and either braise on low on the stovetop or in a 325°F (160°C) oven for 2.5–3 hours, until meat is fork-tender and falling from the bone.

Reduce and shred

Remove oxtail pieces and set aside to cool slightly. Skim fat from the braising liquid if desired and return to medium-high heat. Reduce the sauce 10–15 minutes until thicker and flavorful. Shred oxtail meat from bones (use two forks) and fold shredded meat into the reduced Sauce Creole. Keep warm. Taste and adjust seasoning with salt and pepper.

While oxtail braises, make candied oranges. Slice top and bottom off the orange, then slice into thin rounds or segments. In a small saucepan combine 1/2 cup sugar, 1/2 cup water and 1/8 tsp salt. Bring to a simmer, stirring until sugar dissolves. Add orange pieces in a single layer, reduce heat to low, and simmer gently 10–12 minutes until translucent, turning once. Remove with a slotted spoon to a wire rack to cool. Reserve 8 segments for plating and any remaining syrup for glazing or to stir into rice if desired.

Roast fingerling potatoes

Preheat oven to 400°F (200°C). Toss halved fingerlings with 1 tbsp olive oil, 1/2 tsp ground cumin and 1/4 tsp fine sea salt. Spread on a rimmed baking sheet cut-side down and roast 20–25 minutes until golden and tender. Keep warm.

Fry plantains

Heat neutral oil in a skillet or shallow pan over medium-high heat to 350°F (175°C) (or hot but not smoking). Fry plantain slices in batches until golden brown and caramelized, about 2–3 minutes per side. Remove with a slotted spoon to paper towels and sprinkle 1/2 tsp fine sea salt while hot. Set aside.

Prepare rice

If using freshly cooked rice, spread it on a tray to cool and dry slightly; day-old refrigerated rice works best. In a large heavy skillet or wok over medium heat melt 2 tbsp unsalted butter. Add the 4 cups rice and toss to separate grains and warm through, about 3–4 minutes.

Brighten with lemon

Stir in 1 tbsp lemon zest, 1 tsp fine sea salt and 1/2 tsp freshly ground black pepper. Taste and adjust seasoning. If you like a bit of umami, stir in 1 tbsp soy sauce and 1/2 tsp sesame oil (from the Final Seasoning section) now to lightly color the rice.

Make burnt onion crisp

Heat 1 cup neutral oil in a small pot to 350°F (175°C). Add the reserved very thin onion slices in a single layer and fry quickly until deep golden brown and crisp, 1–2 minutes. Remove to paper towels and season lightly. These will be very dark and crunchy — that is the 'burnt' flavor component.

Make Yum Yum sauce

In a small bowl combine 1/4 cup mayo, 1 tsp ketchup, 1/4 tsp smoked paprika and 1 tsp fresh lemon juice. Whisk until smooth and refrigerate until plating.

Prepare final garnish

Thinly slice scallions, zest a bit of orange for garnish and pick microgreens or cilantro if using.

Taste the Sauce Creole-oxtail mixture and fold a few tablespoons into the lemon-zested rice to infuse flavor but avoid making the rice too wet. Alternatively, keep the oxtail mixture spooned over the rice at plating.

Heat a large sauté pan or wok over high heat. Add the rice (if not already warm) and quickly toss to reheat 1–2 minutes. Stir in roasted fingerlings and about two-thirds of the shredded oxtail and sauce, tossing gently to coat. Adjust seasoning with the remaining soy sauce, sesame oil, 1 tbsp fresh lemon juice and 1/2 tsp black pepper as needed.

Plate the rice in shallow bowls. Top each portion with additional shredded oxtail and a few spoonfuls of Sauce Creole. Arrange fried plantain slices and roasted fingerlings around the rice.

Dot plates with burnt onion yum yum (drizzle or dollop), scatter burnt onion crisps on top, place candied orange segments around the dish and finish with orange zest, sliced scallions and microgreens/cilantro. Serve immediately.