Graised Ox Tail & Horseradish Panna Cotta Tart Fried Shallot Rings and Micro Mustard Greens

Chef David Hackett Executive Chef at the Biltmore Hotel in Miami-Coral Gables

Graised OX Tail Recipe (Grilled then Braised = Graised)

  • 5lbs Ox Tail, cut into 1 inch pieces, nicely grilled (do not char or burn)
  • Kosher Salt and Pepper to taste
  • 1 bottle Dry red wine
  • 5 cloves Fresh Garlic, Chopped
  • 3 Shallots, Chopped
  • 3/4 cup Olive Oil
  • 1/2 cup All-purpose flour
  • 1 medium Onion, Sliced, Grilled and Large Dice
  • 2 large Carrots, Sliced lengthwise, Grilled and Large Dice
  • 4 Celery Ribs, Grilled and Large Dice
  • 2 sprigs Fresh Thyme
  • 2 Bay leafs
  • 4 sprigs Flat leaf Parsley
  • 6 cups Beef Stock


  • Season the Ox Tail with Kosher Salt and Pepper and rub with olive oil and place them on a medium heat grill. Allow the OX tail to grill on all sides (searing) the meat and making sure not to burn. Remove from the grill and set aside.
  • Rub olive oil on the onion, carrot and celery and grill them also on medium heat for about 5 to 10 minutes. Remove and allow them to cool enough so they can be handled. Cut them into large dice or rough chop and set aside.
  • Heat a large roasting pan up on the stove, add ½ cup of olive oil, sauté the shallots and garlic together for about 1 minute, then add the grilled onions, grilled carrots, grilled celery, thyme, bay leaf and parsley to the pot, continue to cook on medium for about 5 more minutes.
  • Once well incorporated add the flour and continue to cook for another 5 minutes, make sure the vegetable and flour mixture has a nutty aroma prior to adding the wine.
  • Add the red wine and reduce by half, then add the beef stock and ox tails to the pot, bring them to a boil, cover with foil or a tight lid and place them in a 350F oven for about 3 to 4 hours, you want the meat to almost fall off the bone.
  • Once cooked remove the ox tails from the pot and cool enough to handle, remove all the meat from the bone and set aside.
  • Place the sauce in a pot and reduce, you want a nice glaze not to thick and not to thin, you can also blend the sauce and strain it.
  • Fold the sauce into the meat, you want just enough sauce to coat the meat, a nice thick ragu.
  • Place a table spoon of the mixture on top of the horseradish panna cotta tart and garnish with the fried shallot rings and micro mustard greens.

Horseradish Panna Cotta

  • 2 tsp unflavored gelatin
  • 2 cups Heavy Cream
  • 2 TBL Sugar
  • 1/2 cup cream cheese
  • 1 cup buttermilk
  • 2 TBL Fresh Horseradish (grated)
  • Kosher Salt and white pepper to taste


  • Sprinkle gelatin crystals in 4 teaspoons of warm water to soften – set aside
  • In a medium sized sauce pan combine the heavy cream and sugar together, bring to a simmer over medium heat but do not burn or scorch. Turn the heat off
  • Add the cream cheese, horseradish, kosher salt, white pepper and the gelatin, whisk until gelatin is dissolved.
  • Whisk in the buttermilk and strain the mixture thru a fine mesh strainer and place in a pitcher or container with a pour spout.
  • Allow the mixture to cool for about 15 minutes before pouring the mix into a tartlet shell or ramekin. Allow them to cool in the refrigerator for about 3 hours.
  • Pull and top with anything
© 2018 Gridiron Grill-Off, All Rights Reserved.
Privacy Policy
Website by Edge Media
Find Us at Twitter Facebook Instagram
© Copyright 2014 - 2020 Gridiron Grill-Off | Privacy Policy | Website by Edge Media