Dani García's oxtail burger recipe

We always feel tremendous respect when we go to version recipes from great chefs, like when we tell you how to make Francis Paniego's croquettes or when preparing our version of Dani García's recipe for the simplest (and richest) Russian salad in the world. In today's case, we are going to make another recipe for this chef: Dani García's bull burger or oxtail burger, which starts from a Cordovan beef tail stew prepared in the traditional way.

Once the oxtail is made, we will bone the meat to make the hamburgers with it and prepare two sauces to give it the special touch: On the one hand, a mayonnaise of oxtail and on the other hand, a concentrated sauce of the stew itself, with which our bull burgers will be delicious.

If we start with a recipe for oxtail already cooked, making Dani García's burgers will take almost no time or effort. That is why I recommend that when you cook a oxtail in the traditional way or using the express pot, think about making two instead of one, and thus you can save the meat that you already boned to make this type of preparation.

Ingredients

For 2 persons
  • Boneless oxtail (apart from its sauce) 400 g
  • Mushrooms 80 g
  • Hamburger 'bread
  • Arugula
  • Havarti cheese
  • Shallot 40 g

How to make Dani García's oxtail burger

Difficulty: easy
  • Total time 25 m
  • Elaboration 20 m
  • Cooking 5m

Chop the boneless oxtail meat with a knife into small pieces. We reserve the sauce. In a frying pan we poach the shallot and the mushrooms, chopped very finely. We add the boneless meat of the oxtail and after mixing everything well, we place it on a plastic sheet or kitchen film. We roll up and form a kind of cylinder, leaving it in the fridge until it hardens.

To make the sauce concentrated, we crush all the ingredients of the oxtail sauce and cook, reducing over very low heat until there is a quarter left. To make the mayonnaise from the oxtail juices, we prepare a traditional mayonnaise with the egg, vinegar and oil and add two tablespoons of the reduced sauce of the oxtail stew, testing until it is to our liking.

To make the hamburgers, we cut some discs from the cylinder of meat, onion and mushrooms and cook them on the grill, taking care not to break them. When they are almost ready, we put the slice of Havarti cheese on top so that it melts.

To assemble the hamburger, toast the bread or hamburger bun and spread both halves with the oxtail juice mayonnaise. On the base we place some arugula leaves, the hamburger with the cheese and more arugula leaves. Sauce with a tablespoon of the concentrated meat sauce and cover with the other half of the bread, also smeared with mayonnaise.

Tags:  Vegetables And Legumes Meats And Birds Fish 

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