Oxtail Benedict Recipe

Cook the Oxtail

In a large pot, brown the oxtail pieces over medium heat. Add chopped onion and minced garlic. Once fragrant, pour in the beef broth and add bay leaves. Simmer for 3-4 hours until tender. Season with salt and pepper.

Prepare Chimichurri Hollandaise

In a bowl, whisk together egg yolks and lemon juice. Slowly drizzle in melted butter while whisking until the sauce thickens. Fold in chimichurri and season with salt.

Prepare and Cook Potatoes

Dice potatoes and toss with olive oil, paprika, garlic powder, salt, and pepper. Roast in a preheated oven at 425°F (220°C) for 25-30 minutes until crispy.

Bake Buttermilk Biscuits

Combine flour, baking powder, baking soda, and salt in a bowl. Cut in butter until crumbly, then stir in buttermilk until just combined. Roll out and cut into rounds, then bake at 425°F (220°C) for 15-20 minutes.

Poach the Eggs

In a pot of simmering water with vinegar, gently crack eggs in and poach for 3-4 minutes until whites are set but yolks remain runny.

Grill the Tomatoes

Brush tomatoes with olive oil and grill over medium heat until charred and softened, about 5-7 minutes.

Assemble the Dish

On a plate, place a buttermilk biscuit, top with shredded oxtail, a poached egg, grilled tomato, and drizzle chimichurri hollandaise over the top. Serve with crispy breakfast potatoes on the side.