Pressed Sangria-Braised Oxtail with Serrano-Piquillo Risotto Cakes and Sangria Reduction

2004 Professional Second Place Winner

Submitted by Scott Zrust, V. Mertz Restaurant, Omaha, NB

Makes 6-8 servings

Sangria-braised Oxtail:

Eight 6- to 8-ounce oxtails
Salt and freshly ground black pepper, to taste
2 tablespoons olive oil from Spain
1 tablespoon canola oil
1/2 cup diced onion
1/2 cup diced carrots
1/2 cup diced celery
4 bay leaves
2 tablespoons black peppercorns
1 1/2 quarts sangria

Serrano-Piquillo Risotto Cakes:

3 tablespoons extra virgin olive oil from Spain
1/2 cup diced yellow onion
2 teaspoons minced garlic
1 1/2 cups arborio rice
2 cups chopped Piquillo peppers
8 ounces thinly sliced Serrano ham, chopped
Juice of 1/2 lemon
1 gallon vegetable stock
8 ounces Mahon cheese, grated
Salt and freshly ground black pepper, to taste

Sangria Reduction:

Reserved braising liquid from oxtails
2 tablespoons sherry vinegar, or to taste
Salt and freshly ground black pepper, to taste

For the Oxtail:

Season oxtails with salt and pepper to taste. Heat olive and canola oils in heavy-bottomed casserole or Dutch oven. Sear the oxtails on all sides. Add 1 quart water, onion, carrots, celery, bay leaves, peppercorns and sangria.

Cover and cook over medium heat until the oxtails are very tender, about 2 hours.

Remove oxtails from the casserole and cool enough until they can be handled. Remove the meat from the bones. Pack meat into 2” ring molds placed on a greased or parchment lined sheet pan and weight down. Cover and refrigerate overnight.

Strain the remaining braising liquid through a chinois and refrigerate overnight.

For the Risotto:

Heat olive oil in a heavy saucepan. Stir in onions and garlic and cook until translucent. Stir in rice and cook 1 minute. Mix in peppers, ham, lemon juice, and about 2 cups vegetable stock. Stir until all the liquid is absorbed. Add more liquid and continue cooking until rice is somewhat tender but still slightly firm.

Stir in cheese and season with salt and pepper to taste.
Spread rice on a sheet pan to about ½-inch thickness. Cover and refrigerate overnight.

Sangria Reduction:

Remove fat from strained, refrigerated braising liquid. Reduce liquid until it coats the back of a spoon. Season to taste with sherry vinegar, salt and freshly ground pepper. Reserve warm.

To cook the oxtail:

Heat the oven to 350 degrees. Place oxtail rounds an oiled baking sheet. Remove ring mold and bake until crisp, about 25 minutes. Alternatively the oxtail rounds may be sautéed.

To cook the risotto cakes:

Heat the oven to 350 degrees. Cut risotto into rounds, place on an oiled pan and bake until golden brown and warmed through, about 30 minutes. Alternatively the risotto rounds may be sautéed.

To serve:

Place risotto cakes on serving plates. Top with oxtail rounds.
Nap with Sangria Reduction.