More One BIG Recipe: Weekend Brunch

Servings: 4

Ease of Preparation: Medium

Menu:

OXTAIL AND WAFFLES – click here for the individual recipe ^[1]

TURKISH EGGS – click here for the individual recipe ^[2]

GRILLED BROCCOLINI – click here for the individual recipe ^[3]

PLUM PARFAIT & GLUTEN-FREE GRANOLA – click here for the individual recipe ^[4]

 

Click here to download the One BIG Recipe as One BIG PDF ^[5]

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:

• • 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:
  

  

• • 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

Sit down and enjoy – great work!

• Serve the Plum Parfait:

• • Spoon some yogurt into parfait glasses or jars.
  • Top with some of the Plum Compote, then some Granola.
  • Repeat the layers and serve immediately.

You did it! Take a bow!