Having eaten my fair share of sliders in the US, I’ve been musing over the idea of doing an Anglicised version of these over grown amuse-bouches. I hit on the idea of doing an Ox Tail version around a week ago, but didn’t really have the perfect vehicle for the meat. Then the other day, almost as if he sensed my bun based anguish, Dan Lepard sent me a recipe for his slider buns that are in the Hawksomoor At Home book to try. The recipe will appear in this weekend’s Guardian, and you’ll discover that it contains custard powder. Yep, you read that right, custard powder. As crazy as it sounds, it’s actually a work of evil genius as it makes the buns tender, gives them a brioche like colour, and is vegan to boot.
The Ox Tail gets slow cooked for around 4 hours, so this definitely isn’t a 30 minute meal. In fact some might describe it as ‘a long walk for a ham sandwich’, but I think it’s worth it, and is a great way to use a much under appreciated cut of meat. I’ve served it with a crunchy, sharp, almost Summery slaw to cut through the fatty, sticky meat a bit, but these guys are still definitely winter warmers.
Ingredients (makes 10-12)
For the meaty bit
1 kg Ox Tail
300 ml red wine
300 ml beef stock
2 cloves garlic, crushed
1 onion, roughly chopped
1 carrot, roughly chopped
2 sticks celery, roughly chopped
1 chilli, sliced down the middle
