4 pounds whole oxtail
½ pound ground pork
2 ounces corned beef, small diced
1 ounce peanuts, boiled
1 ounce shiitake mushroom, small diced
1 tablespoon vegetarian stir fry sauce
1 gallon ice water
10 ounces kosher salt
3½ ounces sugar
2 ounces tinted curing mix
6 cloves garlic, smashed
4 tablespoons pickling spice blend
5 pounds short rib, rinsed well
4 pounds boneless short rib, rinsed well
20 grams star anise
½ pound dried shiitake, julienned, hydrated, and stems removed
½ pound raw peanuts
½ cup soy sauce
2 tablespoons arborio rice
½ cup onion, small dice
1 teaspoon garlic, minced
1 tablespoon white wine
6 cups water
1 cup ginger, minced
1 cup green onion, minced
1 cup peanut oil
1 tablespoon sesame oil
1 teaspoon Parmesan , finely grated
1 teaspoon unsalted butter
1 teaspoon carrot, brunoise
1 teaspoon long bean, sliced
1 teaspoon leeks, brunoise
For the Corned Beef:
In a large container, mix the ice water, kosher salt, sugar, TCM, garlic, and 2 tablespoons of pickling spice blend. Place the beef short ribs inside the liquid and brine, refrigerated, for 3 days. Remove the beef short ribs and pat dry with a paper towel. Place the beef in a large pot and cover with water. Add remaining pickling spice. Bring to a boil and simmer until the corned beef is fork tender. Strain and reserve the broth.
For the Stuffed Oxtail Roulade:
Trim the fat from the outer portion of the oxtail and gently remove the meat from the bone at the base of the tail. Lay plastic wrap flat on the counter top and place the oxtail meat in a rectangular shape on the plastic wrap. In a small mixing bowl, combine pork, corned beef, peanuts, mushrooms, stir fry sauce, egg, salt, and pepper. Mix thoroughly to make stuffing. Place the stuffing in the middle of the oxtail, top to bottom, and roll to create a roulade. Wrap the roulade with cheesecloth and tie at both ends. Reserve chilled.
For the Oxtail Soup:
In a large pot, place the short rib, Stuffed Oxtail Roulade, and 2½ gallons of reserved broth in the pot and bring to a boil. Lower heat to a simmer and cook 2½ hours. Add star anise, soy sauce, shiitake mushrooms, and peanuts; cook 30 minutes longer. Season with salt. When the Stuffed Oxtail is fork tender remove from the cheese cloth, wrap tightly in plastic wrap, and set. Remove the short rib and cut into small dice. Strain the broth and reserve.
For the Risotto:
In wide saucepan, heat the olive oil over medium-high heat. Add the rice and stir so all the grains of rice are coated with oil. Add the onion and garlic. Stir until everything in the pot is evenly distributed. When the onions are translucent, add the white wine. Stir for two minutes and add 1 cup of water. Stir until the water is almost completely absorbed by the rice. Continue this process by adding 1 cup of water at a time until all 6 cups have been used. When the rice is al dente, remove from the heat and season with salt to taste.
For the Ginger-Scallion Oil:
In a small mixing bowl, combine the ginger and green onion and mix well. Season with salt. In a small pot, heat the peanut oil to smoking point and pour over the ginger-onion mixture. Add the sesame oil and season.
To Assemble and Serve:
Slice Stuffed Oxtail Roulade into desired portions and gently heat in some of the reserved broth. In a small pot, bring 4 ounces of Oxtail Soup to a boil and add 2 ounces of Risotto. Stir until well incorporated and the rice absorbs the liquid. Mix in the Parmesan and butter and season with salt and pepper. In a sauté pan, quickly toss the carrots, long beans, and leeks gently in butter.
Plate the Risotto in the center of a shallow bowl and top with 3 ounces of Stuffed Oxtail Roulade. Garnish the rim of the Risotto with the carrot, long bean, and leeks. Finish the dish with Ginger-Scallion Oil and cilantro.