Grill Braised Oxtail & Pickled Vegetable Bánh Mì Sandwich

Chef Oliver Saucy Cafe Maxx

For the Oxtail

  • 5-6 lbs. Oxtail (or other suitable beef for braising)
  • 3-4 Cloves
  • 1 Onion, large diced
  • 1-2 Carrots, large diced
  • 1-2 Stalks Celery, large diced
  • 1/2 Cup Sherry
  • 2-3 Pints Beef Broth (or as needed to just cover the meat)
  • 1/4 Cup Soy Sauce
  • 1-2 Tbsp. Fermented Black Bean Sauce
  • 1-2 Tbsp. Hoisin Sauce
  • 1-2 Tbsp. Oyster Sauce
  • 1/4 Cup BBQ Sauce
  • 1 Bunch Scallion, sliced thinly
  • 2 Tbsp. Fresh Cilantro, chopped


Preheat grill to medium to high heat and brown beef (do in two batches if needed).

In large oven proof sauce pan, sauté ginger, garlic, onion, carrot, celery in oil over high heat and continue cooking for 3-5 minutes to lightly caramelize the vegetables.

Stir regularly and adjust heat source as needed and then deglaze with sherry, reducing by half (est. 1-2 minutes).

Add beef broth, soy sauce, black bean sauce, oyster, hoisin, and BBQ sauces and bring to boil. Add grilled oxtail and place into 325 degree oven cooking covered, slowly for 1 to 1-1/2 hours or until beef in tender and able to be picked from the bone easily.

Strain liquid from the meat, let stand and skim any fat and discard, then reduce liquid by about 50 to 60 percent.

Meanwhile, discard vegetables and shred meat into a bowl (discarding any fat or gristle). Moisten meat with the reduced sauce as needed and fold in scallion and cilantro.

For the Pickled Vegetables

  • 1 Large Diacon Radish, peeled and sliced thinly
  • 1 Cup Water
  • 1 Cup Rice Vinegar
  • 1/3 Cup Sugar
  • 1/4 Cup Salt
  • 2 Pinches Fresh Ginger, sliced
  • 2-3 Hot Chili Peppers, sliced in half lengthwise
  • 1 Stalk Lemon Grass Bulb, split
  • 1/2 Bunch Cilantro and Thai Basil
  • 1 Lime, juiced
  • 1 Tbsp. Whole Black Peppercorns


In small pot bring water, rice vinegar, sugar, salt, ginger, hot peppers, cilantro, basil, lime juice and peppercorns to boil and pour over diacon radish. Let stand in refrigerator overnight and use for building napoleon, can be made well ahead of time and kept for days.

Chili Mayo

  • 1-1/2 Cups Mayonnaise
  • 1/4 Cup Vietnamese Sweet Chili Sauce
  • 2-3 Tbsp. Kimchee Sauce or Siracha Sauce
  • 2 Tbsp. Soy Sauce
  • 1-2 Tbsp. Chopped Garlic & Grated Fresh Ginger
  • 1-2 Tbsp. Chopped Scallions
  • 1-2 Tbsp. Chopped Cilantro
  • Pinch Salt & Pepper


Mix all ingredients in small bowl and reserve, can be made well in advance and kept chilled.

Putting it all Together

  • 6-12 Baguette Rolls, lightly toasted
  • Sliced Cucumbers
  • Sliced Jalapeños


Warm braised meat with braising liquid in sauté pan, meanwhile spread brad with mayo as desired and place meat on bottom, topping with sliced cucumber, jalapeño slices and pickled vegetables as desired.

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