Braised Oxtail Po’Boy

Cabbage Slaw, Cracklings, Pickled Onions, Pickles, Dijonnaise, Italian Roll

Chef Joseph Boudreaux of Boo’s Burgers | Houston, TX
Yield: 3 servings

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Adapted by StarChefs  |  August 2025 |  Photo: Will Blunt

INGREDIENTS

Dijonnaise:
418 grams mayonnaise
150 grams confit garlic
110 grams Dijon mustard
16 grams garlic oil
10 grams white vinegar
6 grams kosher salt

Green Seasoning:
10 sprigs parsley
5 sprigs thyme
2 stalks celery
3 scallions
3 heads garlic, peeled
2 green bell peppers, seeded
1 onion
1 knob ginger, peeled
1 Scotch bonnet pepper, seeded
2 cups culantro
¼ cup grapeseed oil
4 tablespoons lime juice
1 tablespoon distilled white vinegar

Marinated Oxtail:
4 pounds oxtail
Lime juice
Kosher salt

Braise:
1 onion, chopped
1 Scotch bonnet pepper, seeded and minced
2 quarts beef broth
2 tablespoons gochujang
1 tablespoon light soy sauce
2 teaspoons dark soy sauce
1 teaspoon curry powder
5 allspice berries, crushed
2 sprigs thyme

Oxtail Jus:
Kosher salt

Cabbage Slaw:
1 head green cabbage, thinly sliced
1 bunch mustard greens, stemmed and thinly sliced

To Assemble and Serve:
Butter
One 18-inch Italian roll, sliced into thirds and halved lengthwise
Neutral oil
Sliced pickles
Cracklings, crushed
Shaved pickled onions

METHOD

For the Dijonnaise:
In a mixing bowl, combine all ingredients. Transfer to an airtight container and refrigerate.

For the Green Seasoning:
In a food processor, add all ingredients. Purée until smooth. Transfer to an airtight container and refrigerate.

For the Marinated Oxtail:
Rinse oxtail with lime juice. Transfer to a mixing bowl and season with salt. Add 2 cups Green Seasoning and toss to evenly coat. Cover and refrigerate overnight. 

For the Braise:
In a stock pot over medium heat, add onions and peppers. Sauté until onions are soft and translucent. Add beef broth, gochujang, soy sauce, and curry powder. Mix to combine. Add remaining ingredients. Bring to a simmer, then remove from heat. Set aside.

For the Braised Oxtail:
Heat broiler to high. Transfer Marinated Oxtail to a wire rack set over a sheet tray. Broil 3 minutes on each side. Transfer Marinated Oxtail to a hotel pan and set aside. Heat oven to 400°F. Cover Marinated Oxtail with enough Braise to submerge. Cover pan with aluminum foil and braise 3 hours. Pick meat and transfer to an airtight container, reserving braising liquid separately.

For the Oxtail Jus:
In a stock pot over medium heat, add reserved Braised Oxtail braising liquid. Cook until liquid has reduced by half. Season with salt. Reduce heat and keep warm.

For the Cabbage Slaw:
In a mixing bowl, add cabbage and mustard greens. Season with desired amount Dijonnaise. Toss to evenly coat. Set aside.

To Assemble and Serve:
Heat and prepare a griddle. On a work surface, butter bottom half of rolls. Toast butter-side-down until golden. Set aside. In a pan over medium flame, heat oil. Add Braised Oxtail. Cook until meat has lightly charred. Add 3 tablespoons Oxtail Jus and mix to combine. Remove from heat and set aside. On a work surface, spread desired amount Dijonnaise on bottom half of toasted rolls. Top with pickles, desired amount Braised Oxtail mixture, cracklings, desired amount Cabbage Slaw, and pickled onions. Close sandwiches and serve.

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