Oxtail Dumplings with Green Apple Curry

Preparation

Heat ½ cup oil in large saute pan and sweat ½ cup shallots and 2 tablespoons ginger. Add green onion and chile, increase heat and saute cabbage. Add turmeric and 1 teaspoon curry powder. Add meat; season with salt and pepper. Cool; chop and set aside.

Heat remaining oil and sauté remaining shallots, ginger and garlic. Add jalapeno, lemongrass and remaining curry powder; stir. Add apples and saute 5 minutes. Add coconut milk, reduce and strain. Return to heat. Add lime juice and correct seasonings. Add butter slowly, whisking until smooth; keep warm.

Roll out dough and cut into 3x3 squares. Brush edges with egg wash and place an ounce of oxtail in the center. Bring corners together and twist to close.  Repeat.

Boil in salted water 3 to 4 minutes. To plate, spoon sauce in shallow bowl, add dumplings and top with microgreens and taro chip. Makes 4 servings with leftover oxtail filling.

To make braised oxtails, sear 15 pounds oxtails on all sides as needed. Deglaze with 1 bottle red wine. Transfer to braising pans and combine 1 quart veal stock, 3 cups water, 3 oranges, quartered, 4 bay leaves, 3 cinnamon sticks, 1 bunch thyme , 1 bunch parsley and 2 whole jalapeno with seeds, chopped. Season generously with pepper. Cover and braise in preheated 325 F oven for 3 to 4 hours until tender; cool and shred by hand. Reserve braising liquid for another use.

To make dough for dumplings, combine 2 cups flour and 1 teaspoon salt. Work in ¼ cup unsalted butter followed by 1 egg and ½ cup creme fraiche. Form dough; rest overnight.

Chef de Cuisine Joseph “JJ” Johnson, The Cecil, New York