Oxtail Biryani with Lobster and Crab
Thanks to Marcus Samuelsson and the team at Hav & Mar in NYC, I was insired to create this dish at home. As son as we saw it on the menu, we had to order it. The dish is a twist on a traditional biryani using Marcus' Ethiopian and Swedish influences. If you're entertaining or just want to impress a loved one, this dish will do that! The depth of flavor is amazing, don't skimp on any of the steps!
Marinade:
1/2 tsp garam masala
1/2 tsp berbere
1 cinnamon stick
1/4 tsp cardamom
1/4 tsp cloves
5 oz greek yogurt
1 tsp pepper
1 tsp salt
6 cloves of garlic, smashed
2 tbsp diced green chiles
3lbs oxtails
Start your braising liquid:
1. Slice 2 onions. Add to a Dutch oven with 1/4 cup of ghee and a pitch of salt. Cook on low for about 25-30 minutes or until caramelized. Remove half the onions and reserve.
2. To this pot, start to build your braising liquid. Add spices to toast for 45 seconds.
1/2 tsp berbere
1/2 tsp mace
1/2 tsp cloves
1/2 tsp cardamom
1 tsp garam masala
1/2 tsp cayenne
1 tsp sweet smoked paprika
2 bay leaves
1 tsp salt
4 cloves of garlic, chopped
1 TBSP tomato paste
3. Add oxtails, all the marinade, the rest of the green Chiles from the can, 2 cups of beef stock. Bring to a boil and then reduce to a simmer. Cover.
4. Cook for 2 and half hours or until tender and falling apart. Depends on the size of your oxtails. Mine were pretty small today. When tender, remove the lid and simmer for a few minutes to reduce liquid. Oxtails need to be tender enough that meat can easily pull away and shred. Remove bones and put meat back in the pot. Reserve
For the rice:
1. Rinse 1.5 cups of basmati rice until water runs clear
2. Place rice in a large bowl with 4 cups of cold water and let sit for 30 minutes.
3. To a medium pot, add juice of 1 lemon, squeezed, salt, 2 tsp ghee, 2 cups of water, 1 cup coconut milk, pinch of turmeric, 2 dried pandanus leaves and rice.
4. Bring to a boil and partially cook for 8 minutes uncovered (partially cooked rice)
5. While the rice is cooking, let's make the drizzle for the rice: In a small sauce pan, combine 1/3 cup milk, a hefty pinch of saffron, a 1/2 tsp curry powder and a few dashes of hot sauce. Heat over low heat and whisk for 2 minutes then turn off the heat and let it steep.
5. After about 8 minutes, drain water (if any). If you're not ready to assemble the dish, lay rice out on sheet tray to cool.
Final plating and cooking:
1. Preheat oven to 350
2. Mix 8 oz of lump crab claw meat with old bay and salt. mix into the rice.
3. In a large paella pan, add some “gravy” from the oxtail pot to the paella pan - just a few TBSP so the pan isn’t dry. Add your rice mixture with the crab to the pan and spread it out. Drizzle the saffron infused milk all over the rice.
4. Top with shredded oxtails all around - use all of it if you can but depending on how much meat comes off your bones, you may have about 1/2 cup to 1 cup of meat left.
5. Place reserved onions all around
6. Cover with foil and cook in the oven for 20 minutes
While the dish is in the oven, prepare the lobster tails.
Lobster tail
Brush 3-4 lobster tails with ghee and sprinkle with sweet paprika and salt. Cook for 10 minutes or until opaque. Drizzle with lemon
Serve
Remove pan from the oven and remove the foil. Stand up lobster tails in the middle of the dish.
Top with lots of fresh mint and cilantro (full leaves, not chopped)
Serve with your favorite hot sauce or chili oil.
Wine pairing:
Pinot Noir
2023
Santa Lucia Highlands, CA
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