OXTAIL GRILLED CHEESE

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OXTAIL GRILLED CHEESE

Yield 2-4

Prep time

20 Min

Cook time

1 Hour

Total time

1 H & 20 M

Ingredients

For the Oxtail:

• 1 red bell pepper. stemmed, seeded and diced
• 1 green bell pepper, stemmed, seeded and diced
• 1 large onion, peeled and diced
• 5 garlic cloves
• 1 Tbsp soy sauce
• 1 Tbsp worcestershire sauce
• 2 Tbsp tomato paste
• 1 Tsp kosher salt
• 5-6 whole allspice berries
• 1 dried bay leaf
• 1 Tbsp oxtail seasoning
• 2 Tbsp beef soup base paste (or beef bouillon)
• 5-6 cleaned oxtail (about 2 lbs)
• 4-6 cups water
• ½ bunch parsley
• 3-4 sprigs fresh rosemary
• 3-4 sprigs fresh thyme

To Assemble:

• Sliced sourdough bread
• Sliced Monterey Jack Cheese
• Sliced Provolone Cheese
• Sliced Mozzarella Cheese
• Sliced Asiago Cheese
• Butter or Mayonnaise

Instructions

1. In a large bowl toss together the chopped peppers, onion, garlic, soy sauce, worcestershire, tomato paste, salt, allspice berries, bay leaf, oxtail seasoning and soup base. Make sure everything is seasoned evenly then toss with the cleaned oxtails and let marinate for at least 1 hour and up to overnight.
2. Add the oxtail and marinade mixture to a pressure cooker and cover with water (4-6 cups depending on the size of your pressure cooker). Add in the fresh herbs and pressure cook on high for 45 minutes to 1 hour. The oxtail should be completely tender and fall off the bone very easily.
3. Strain the liquid through a mesh strainer to remove the solids and set the meat aside. Add the liquid to a pot and set over medium high heat until simmering. Reduce to low heat and simmer for 30 minutes until slightly reduced and concentrated.
4. To make the grilled cheese: Layer two slices of monterey jack and two slices of provolone into the bread for each sandwich you're making. Add about 1 cup of shredded oxtail meat on top of the cheese, then one slice each of the mozzarella and asiago. Top with the second slice of bread and then slather both sides with softened butter or mayonnaise.
5. Place into a clean pan over medium heat and let toast until the cheese starts to melt and the bread begins to toast. Flip the sandwich and then add a little water and cover to steak the cheese completely. Remove from the pan, slice in half, serve with the concentrated cooking broth to dip into and enjoy.

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