Braised Oxtail Rangoon
Sweet Potato, Cream Cheese, Braised Oxtail Jus
Chef Kurt Evans of Black Dragon | Philadelphia
Yield: 50 wontons
Adapted by StarChefs | january 2024
INGREDIENTS
Sweet Potato Cream Cheese:
3 sweet potatoes
Vegetable oil
2 tablespoons brown sugar
1 orange, juiced and zested
4 ounces whipped cream cheese
Braised Oxtail:
6 pounds oxtail
3 tablespoons kosher salt
2 tablespoons ground black pepper
3 tablespoons coconut oil
1 whole onion, chopped
3 ounces sliced ginger
6 cloves garlic, sliced
2 stalks celery, chopped
2 carrots, chopped
¼ cup miso
½ cup tamari
½ cup hoisin
½ tablespoon sriracha
48 ounces beef stock
To Assemble and Serve:
50 wonton wrappers
2 eggs, whisked
Oil for frying
METHOD
For the Sweet Potato Cream Cheese:
Heat oven to 400°F. On a work surface, brush sweet potatoes with vegetable oil, then wrap in aluminum foil. Roast 40 minutes, or until fork tender. Let cool 1 hour, then remove skin. Transfer sweet potatoes to a mixing bowl and toss with sugar, orange juice, orange zest, and cream cheese. Set aside.
For the Braised Oxtail:
Season oxtail with salt and pepper. Set aside. In a large pot over medium-high flame, heat coconut oil. Once melted, add seasoned oxtail and sear 4 minutes on each side. Transfer to a sheet tray. In the pot, add onion, ginger, garlic, celery, and carrot. Sauté 3 minutes, then stir in miso, tamari, hoisin, sriracha, beef stock, and seared oxtails. Bring mixture to a boil. Reduce heat, cover, and let simmer 2 hours, or until vegetables and oxtails are tender. Remove from heat and let cool 1 hour. Strain mixture, reserving solids and liquid separately. Reserve oxtails and onions, discarding all other solids. Transfer oxtails and onions to a food processor and pulse until finely chopped. Fold in Sweet Potato Cream Cheese. Set aside.
To Assemble and Serve:
In a saucepan over medium heat, warm reserved braising liquid. Cook until liquid is reduced by half. Reduce heat, cover, and keep warm. Lay wonton wrappers on a work surface. Place 1 tablespoon Braised Oxtail in the center of each wrapper. Brush side of 1 wrapper with egg. Fold wonton into a triangle. Brush one corner, then fold the opposite corner onto the brushed corner. Press to seal. Repeat the process with remaining wontons. Transfer filled wontons to a parchment-lined baking sheet. In a deep fryer, heat oil to 325°F. Working in batches, fry wontons 2 minutes, or until golden brown. Transfer to a paper towel-lined plate to drain. Once cooled, transfer wontons to a serving plate. Serve with a ramekin of oxtail braising liquid.
