More One BIG Recipe: Weekend Brunch

Difficulty:

1/5

Servings: 4

Ease of Preparation: Medium

Shopping List:

Pantry:	On hand:	Need (Minimum):	Yes/no:
Gluten free Old-fashioned rolled oats		1 cup (240 ml)
Pecans		¼ cup (60 ml)
Almonds		¼ cup (60 ml)
Flax meal		1 tablespoon (15 ml)
Ground cinnamon		¼ teaspoon (1.25 ml)
Ground cardamom		¼ teaspoon (1.25 ml)
Agave syrup		¼ cup (60 ml)
Coconut oil		1/8 cup (30 ml) melted
Vanilla extract		¾ teaspoon (3.75 ml)
Unsweetened coconut flakes		¼ cup (60 ml)
Dried cranberries		¼ cup (60 ml)
Sugar		¾ cup (180 ml)
Cinnamon stick		1
Star anise		2
Apple cider vinegar		¼ cup (60 ml)
Balsamic glaze		1 ½ tablespoons (22 ml)
Veg oil		3 ¼ tablespoons (49 ml)
onions		2
Garlic		3 cloves
Red wine		½ cup (120 ml)
Beef stock		2 cups (470 ml)
Tomato paste		1 tablespoon (15 ml)
Maple syrup		2 tablespoons (30 ml)
Bay leaf		1
Black peppercorns		1 teaspoon (5 ml)
Flour		1 ½ teaspoons (7.5 ml)
Baking soda		¼ teaspoon (1.25 ml)
Salt	x
Pepper	x
Honey		½ cup (120 ml)
Sriracha		1/3 cup (80 ml)
Soy sauce		2 tablespoons (30 ml)
Aleppo pepper		1 tablespoon (15 ml)
Ground cumin		¼ teaspoon (1.25 ml)
White vinegar		1 tablespoon (30 ml)
Flaky salt	x
Red pepper flakes		1 teaspoon (5 ml)

Dairy:
Eggs		5
Greek yogurt		3 ½ cups (730 ml)
Butter		217.5 tablespoons (187.5 ml)

Bakery:
Toast		¼ loaf

Produce:
Plums		2 cups (470 ml)
Thyme		1 sprig
Plantains		1 cup (240 ml, 1-2 large)
Lemon (juice)		2 ½ teaspoon (12.5 ml)
Lime (juice)		2 teaspoons (10 ml)
Lemon (zest)		1 teaspoon (5 ml)
Dill		4 tablespoons (60 ml)
Broccolini		2 bunches

Butcher:
Oxtail		1 pound (454 g)

Method:

Mise en Place:

Start the Oxtail:
- Pat the oxtail dry with paper towel and allow them to come to room temperature.
- Season the oxtail well with salt and pepper.
- In a large pot or rondeau over medium high heat add the oil and sear the oxtail until nicely browned all over.
- Transfer the seared oxtails into a pressure cooker.
- Lower the heat under the pot to medium and add the onions and garlic. Cook until softened and browned, 5 minutes.
- Deglaze the pan with the red wine, scraping any browned bits off of the bottom.
- Add the stock, tomato paste, bay leaf, peppercorns, and thyme. Bring the mixture to a boil
- Carefully ladle 2-3 ladles of the Oxtail braise into empty saucepan
- Pour the rest of mixture over the oxtail in the pressure cooker.
- Lock the lid and set the cooker to high pressure. Allow the oxtail to cook for 40-45 minutes at high pressure.
Start the Granola:
- Preheat oven to 350 F (175 C). Line a sheet pan with parchment paper.
- In a large bowl, combine the oats, pecans, almonds, flax, cinnamon, and cardamom. Stir to combine.
- Stir in the agave syrup, coconut oil frothy egg white, and vanilla. Stir well using a silicone spatula, until the mixture is well combined.
- Turn the granola out onto the lined tray and using the spatula, press down to spread in an even layer.
- Bake for 10-12 minutes.
Make the Yogurt Sauce:
- In a bowl, combine the yogurt, garlic, lemon zest, lemon juice, and dill. Season with salt and pepper. Stir to combine and set aside until needed.
Make the Spiced Butter:
- In a small saucepan over medium-low heat, melt the butter while swirling the pan occasionally until the butter turns light golden and begins to foam, 2-3 minutes.
- Continue cooking the butter until the bubbling subsides and it turns light brown and smells nutty, 3-4 minutes more.
- Remove the pan from the heat and stir in the Aleppo and cumin. Set aside until needed.
- Stir the coconut flakes into the granola, then spread back into an even layer using the spatula. Bake until golden and aromatic, 10-12 minutes more.
- Allow the granola to cool at room temperature undisturbed, 40-45 minutes.

Get cookin’!

Make the Sriracha Honey:
- In a small saucepan over medium heat, melt the butter.
- Add the honey, Sriracha, soy, and lime juice. Stir often and allow the mixture to come to a bare simmer.
- Remove from the heat and reserve until needed.
Make the Plantain Waffles:
- Preheat a waffle iron to medium high.
- Peel the plantains and rough chop.
- Place the plantain pieces in a high speed blender and blend until smooth (or as smooth as possible until it becomes too difficult to blend more).
- Add the oil to the plantains and blend until completely pureed.
- Add lemon juice to the blender. Blend again on high for a few seconds to mix well.
- Add the salt and baking soda to the blender. You can blend again to mix or use a spatula to stir the ingredients into the batter by hand.
- Oil the waffle iron and place ⅓ cup (80 ml) of the batter into the center.
- Cook until the waffle is browned and cooked through, roughly 8 minutes, and repeat until the batter is gone. Oil waffle iron between uses.
- Transfer cooked waffles to a tray. Keep the waffles warm in a low oven until ready to serve.
Make the Plum Compote:
- In a saucepan over medium heat, combine the plums, sugar, cinnamon stick, star anise, and vinegar. Cook, stirring often, until broken down and thickened, 10-15 minutes.
- Remove the pan from the heat, allow to cool to room temperature, and refrigerate until needed.
Chop the Herbs:
- Chop the dill, mint, and parsley. Set aside.
Serve the Turkish Eggs:

Turkish Eggs

- Bring the reserved oxtail liquid or stock to a boil in a large pot over high heat.
- Stir in the vinegar and reduce the heat to a simmer.
- Crack each egg into a separate small bowl or ramekin.
- Stir the simmering liquid to create a whirlpool. Gently slide an egg in the vortex.
- Poach until the whites are firm and the yolk is set but soft, 2-3 minutes.
- Transfer the egg with a slotted spoon to a paper towel-lined plate. Repeat the process to poach the remaining eggs.
- Spread the yogurt on shallow bowls or plates, creating a well in the center.
- Place the poached eggs into the well and spoon the butter sauce over the eggs.
- Garnish with chopped herbs and flaky salt and serve immediately with toast for dipping.
Continue with the Oxtail:
- Turn the heat off under the cooker and release the pressure. Allow the oxtail to rest inside the cooker for 5-10 minutes, or until all the pressure has been safely released.
- Remove the meat from the cooker and set aside. Strain the liquid into a spouted jug, discarding the vegetables and reserve.
- In a saucepan over medium heat, melt the butter. Once melted, whisk in the flour. Cook the mixture for 2-3 minutes, until the raw flour smell has dissipated.
- Slowly whisk in the oxtail cooking liquid and bring to a simmer.
- Meanwhile, shred the meat away from the bones and add to the simmering sauce. Keep warm until needed.

Brunch time!

Retrieve the granola from the oven-allow to cool
Meanwhile:
Serve the Broccolini and the Oxtail and Waffles:

Oxtail And Waffles

- Preheat grill to high
Trim the Broccolini:
- Trim the woody ends of the broccolini stems with a vegetable peeler
- Grill the broccolini until just charred, 3-4 minutes.
- Meanwhile, retrieve the waffles from the oven
- Halve the waffles and place on serving plates
- Drizzle Sriracha Honey onto waffles
- Spoon Braised Oxtail onto waffles
- Transfer the broccolini to a skillet with the melted butter
- Sprinkle with red pepper flakes, season with salt and pepper, and toss to coat
- Plate broccolini alongside the Oxtail and Waffles.
- Serve