Dani Garcías oxtail burger recipe
We always have tremendous respect when we are going to cover the recipes of great chefs, such as 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 the case of today, we are going to make another recipe from this chef: the bull burger or oxtail burger from Dani García, which starts from a stew of beef tail to Cordoba prepared in the traditional way.
Once the oxtail is prepared, 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 bull’s tail mayonnaise and on the other hand a concentrated sauce of the stew itself, with what Our bull burgers will be delicious.
If we start from a recipe for cooked oxtail, making Dani García’s burgers will take almost no time or effort. That is why I recommend that when you cook a bull’s tail in the traditional way or using the express pot, think of making two instead of one, and so you can save the meat that you already had boneless to make this type of preparations.
For 2 persons
- Boneless oxtail (apart from its sauce)400 g
- Mushrooms80 g
- Hamburger ‘bread
- Havarti cheese
- Shallot40 g
How to make Dani García’s oxtail burger
- Total time25 m
- Elaboration20 m
- 5 m cooking
Chop the boneless meat from oxtail to knife into small pieces. We reserve the sauce. In a frying pan, we poach the shallot and mushrooms, chopped very thin. Add the boneless meat of the oxtail and after mixing everything well, place it on a plastic sheet or kitchen film. We roll and form a kind of cylinder, leaving it in the fridge until it hardens.
To make the concentrated sauce, we crush all the ingredients of the oxtail sauce and cook reducing over very low heat until a quarter is left. To make the mayonnaise of the oxtail juices, we prepare a traditional mayonnaise with the egg, the vinegar, and the oil and add two tablespoons of the reduced sauce of the oxtail stew tasting until it is to our liking.
To make the hamburgers, we cut some discs of the meat, onion and mushroom cylinder and cook them on the grill, being careful 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, we toast the bread or hamburger bun and spread both halves with the oxtail juice mayonnaise. On the base, we put some arugula leaves, the cheeseburger, and more arugula leaves. Sauce with a tablespoon of the concentrated meat sauce and cover with the other half of the bread also spread of mayonnaise.
How to accompany Dani García’s oxtail burger
I think that the traditional accompaniment of any hamburger is a good portion of french fries, but in the case of Dani García’s oxtail burger, we will follow his recommendation, which is to accompany it with a bowl with more mayonnaise of its juices, served separately.