Pressure-Cooked Oxtail Báhn Mì Sandwich with Coriander Pickled Carrots, Pickled Serrano Chiles & Lime/Fish Sauce Aïoli

Dana Tough, Brian McCracken, Tavern Law, Seattle, Spur Gastropub, Seattle, The Coterie Room, Seattle - January/February 2012

For 6 servings

Coriander pickled carrots:

  • 1/2 cup rice wine vinegar
  • 1 Tbsp. granulated sugar
  • 1/2 Tbsp. salt
  • 1/2 Tbsp. coriander seeds, toasted, ground
  • 2 lg. carrots, cut into fine julienne

Bring vinegar, sugar, salt, coriander seeds, and 1/2 cup water to a boil in a saucepan; add carrots; remove from heat; place in airtight container; cover; place in large bowl of ice; cool until chilled; remove from ice; reserve in refrigerator.

Pickled serrano chile:

  • 1/2 cup rice wine vinegar
  • 2 cloves garlic, crushed
  • 1 Tbsp. sugar
  • 1/2 Tbsp. salt
  • 6 serrano chiles, cut into fine julienne

Bring vinegar, garlic, sugar, salt, and 1/2 cup water to a boil in a saucepan; add chiles; boil 2 minutes; remove from heat; place in airtight container; cover; place in large bowl of ice; cool until chilled; remove from ice; reserve in refrigerator.

Braising liquid:

  • 8 cups veal stock
  • 2 cups red wine that has been reduced by 50 percent
  • 6 whole cloves
  • 4 whole allspice berries
  • 2 star anise pods
  • 1 Tbsp. fennel seeds
  • 1 Tbsp. black peppercorns
  • salt

Bring all ingredients except salt to a boil in large pot; reduce heat to medium; simmer 1 hour; season; cool; cover; reserve in refrigerator.

Oxtail:

  • canola oil (for pressure cooker)
  • 2 lbs. large meaty oxtails
  • 3 lg. carrots, cut into several medium pieces
  • 4 celery stalks, cut into several medium pieces
  • 1 onion, cut into several medium pieces
  • 3 cloves garlic, thinly sliced
  • 2 bay leaves
  • 1 sprig thyme
  1. Heat pressure cooker to high.

  2. Add oil to cover bottom of pressure cooker; heat oil until smoking; add oxtails; cook, stirring occasionally, until dark brown on all sides; remove meat from heat with tongs; place on serving plate; reserve.

  3. Add carrots, celery, and onion to pressure cooker; cook, stirring occasionally, until tender and translucent; push vegetables to sides of pressure cooker; add garlic to center of pan; cook, stirring, until just turning brown; add reserved braising liquid, browned oxtails, bay leaves, and thyme; lock pressure cooker lid into place; set heat to medium; cook according to manufacturer’s directions 40 minutes.

  4. Cool to room temperature; release pressure manually; reserve (keep warm).

Assembly:

  • 2 lg. egg yolks, at room temperature
  • 1/2 Tbsp. fish sauce
  • 1 Tbsp. lime juice
  • 1/8 tsp. garlic, minced
  • 1 1/2 cups canola oil
  • salt
  • black pepper, freshly ground
  • unsalted butter, at room temperature (for spreading)
  • 1 French baguette, halved lengthwise
  • red leaf lettuce (for serving)
  • radish, thinly sliced (for serving)
  • cilantro (for serving)
  1. Whisk egg yolks, fish sauce, juice, and garlic in small bowl; whisking constantly, slowly drizzle in oil; whisk until emulsified and smooth; season; cover with plastic wrap; reserve in refrigerator.

  2. To serve, spread butter on both sides of bread; season; toast until brown; spread both sides of toasted bread with lime/fish sauce aïoli; layer oxtail, lettuce, pickled carrots, pickled serrano chiles, radish slices, and cilantro on bottom half of baguette; top with remaining baguette half; slice into 6 sandwiches.

What to drink: Bründlmayer St. Laurent Ried Ladner 2004